Roasted Beet + Berry Salad with Goat Cheese
A jewel-toned salad of roasted beets, fresh blueberries, peppery microgreens, thin cucumber and radish, and creamy goat cheese, finished with a light balsamic vinaigrette. As beautiful as it is delicious.
Equipment
- Baking sheet
- Aluminum foil
- Small mixing bowl or jar (for vinaigrette)
- Whisk
Ingredients
For the Salad:
- 3 medium beets roasted and cubed (about 450g / 1 lb)
- 1 cup fresh blueberries 150g
- 2 cups microgreens loosely packed
- 1 small cucumber thinly sliced (about 150g)
- 3 radishes thinly sliced
- ½ cup crumbled goat cheese 75g
For the Balsamic Vinaigrette:
- 3 tbsp balsamic vinegar 45ml
- 1 tbsp Dijon mustard 15g
- 1 tsp maple syrup 5ml
- 1 garlic clove grated
- ¼ cup olive oil 60ml
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Wrap each beet individually in foil with a drizzle of olive oil and a pinch of salt.
- Roast for 45–60 minutes, until a knife slides in easily. Cool slightly, peel, and cut into cubes.
- Whisk together balsamic vinegar, Dijon, maple syrup, garlic, and olive oil. Season with salt and pepper, then taste and adjust.
- Arrange microgreens on a platter. Top with roasted beets, blueberries, cucumber, and radish.
- Scatter goat cheese over the top.
- Drizzle with vinaigrette just before serving.
Notes
Swap goat cheese for feta if preferred, or omit for a dairy-free version.
Wear gloves when handling beets to avoid staining.
Roasted beets can be made 2–3 days ahead and refrigerated, too! Dress just before serving to keep the greens from wilting.