Goat cheese is the perfect creamy contrast to crunchy beets. Don't skip making your own dressing for this salad!
I came up with this beet and goat cheese salad with balsamic vinaigrette recipe after trying a delicious salad at a restaurant in Philly awhile ago.
Since goat cheese seems to be a new food trend, I thought I’d make this again and get some new photos. Sadly the photos just don’t do this justice. It’s a really awesome looking salad with bright beautiful colors. But the taste. Oh, the taste. The rich creamy goat cheese is perfection with beets and topped with a — this time — homemade balsamic vinaigrette.
I’m kinda into making my own dressings lately. It’s really pretty easy and you can customize the dressing to your dish so I think it’s worth the extra time you need to put in. You can also cut some corners and just use a store-bought balsamic vinaigrette — still delish.
Beet & Goat Cheese Salad with Balsamic Vinaigrette
- ½ can pickled beets
- 1 small bag mixed greens
- ¼ cup chopped walnuts
- ¼ cup crumbled goat cheese
- ¼ cup red onion slivers
- ¼ cup balsamic vinegar
- ¼ cup grape seed oil
- 1 tsp dijon mustard
- 2 tbsp honey
- salt and pepper to taste
- Slice beets into quarters. Thinly slice red onions and chop into 1" strands.
- Mix and shake ingredients for vinaigrette dressing.
- Combine greens, beets, onions, goat cheese and walnuts in a large bowl. Toss with dressing serve.