Beet and Goat Cheese Salad

I wouldn’t say my toddler is a picky eater, but he’s definitely a toddler eater. By that I mean, we aren’t super into expanding our pallet and trying a ton of diverse flavors. As much as I would like to say that my child loves kale and prefers green juice to milkshakes… that’s simply not the case. While we do our best to introduce new foods, there are certain foods that are just a constant no. Salads are a big one. He has no interest in those leafy piles on his plate. But sometimes I just crave a good salad. There’s one in particular that I’ve loved ever since I first ordered it back when I was in grad school. May I introduce to you – Beet and Goat Cheese Salad.

A vibrant medley of colors, textures, and flavors that will tantalize your taste buds, I love everything about this salad. It combines the earthy sweetness of roasted beets with the creamy tanginess of goat cheese. Since this salad is so easy to make, I love that I’m able to make it for my husband and I to enjoy while also putting together a dinner that I know the younger part of the family will eat (frozen broccoli for him).

A super simple salad to put together, here’s how:

1. **Roast the Beets… or buy them canned**: The absolute best way to enjoy this salad is with your own roasted beets. Start by preheating your oven to 400°F (200°C). Scrub the beets clean, trim off the tops and roots, and wrap them individually in aluminum foil. Place the wrapped beets on a baking sheet and roast for about 45 minutes, or until they are tender. Once roasted, let the beets cool slightly before peeling off the skins and slicing them into wedges. However, that’s a lot of work for a salad that I know my toddler isn’t going to appreciate and something I want done quick. More often than not I buy a can of sliced beets, drain them and call it good.

2. **Prepare the Vinaigrette**: In a small bowl, whisk together 2 tablespoons of balsamic vinegar, 1 tablespoon of honey, and 1/4 cup of extra-virgin olive oil until well combined. Season the vinaigrette with salt and pepper to taste, adjusting the flavors as needed. Super simple Vinaigrette all ready to go. If you want something a little more elevated, check out my maple balsamic vinaigrette recipe!

3. **Assemble the Salad**: In a large salad bowl, combine a mixture of fresh salad greens, such as arugula, spinach, or mixed baby lettuce. Add the roasted beet wedges, red onion, and crumbled goat cheese to the greens, distributing them evenly throughout the salad.

4. **Drizzle with Vinaigrette**: Pour the prepared vinaigrette over the salad, using a pair of tongs or salad servers to toss and coat the ingredients evenly. The tangy sweetness of the vinaigrette will complement the earthy beets and creamy goat cheese, tying all the flavors together.

5. **Garnish and Serve**: For a finishing touch, sprinkle the salad with chopped toasted walnuts or pecans for added crunch and nuttiness. Serve the Beet and Goat Cheese Salad immediately.

With its bold contrasting flavors, our Beet and Goat Cheese Salad is a small slice of heaven amid dinosaur nuggets and grilled cheese sandwiches. Whether you’re looking for a light and refreshing appetizer or a satisfying main course, this salad is sure to impress. Simple yet sophisticated, this salad is perfect for any occasion. Who knows, maybe the whole family will even give it a try! And hey, if your toddler loves it, maybe don’t let me know and make me jealous 😊