Roasted Beet and Goat Cheese Salad

This roasted beet and goat cheese salad is a simple but delicious dish that is perfect for a light lunch or dinner. The beets are roasted until tender and slightly caramelized, which gives them a wonderfully sweet and earthy flavor. The goat cheese adds a creamy and tangy contrast to the beets, and the walnuts and parsley add a bit of crunch and freshness. This salad is also very easy to make, and can be served warm or cold.

The roasted beet and goat cheese salad is a classic dish that has been enjoyed for centuries. The earliest known recipes for this salad date back to the Middle Ages, when it was often served as a simple side dish to meat or fish. Over time, the salad evolved to include more ingredients, such as walnuts, parsley, and vinaigrette. Today, the roasted beet and goat cheese salad is a popular dish all over the world, and is often served as a light lunch or dinner.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 pound beets, peeled and cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 ounces goat cheese, crumbled
• 1/4 cup walnuts, toasted and chopped
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, combine the beets, olive oil, thyme, salt, and pepper. Toss to coat.
3. Spread the beets on a baking sheet and roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized.
4. Remove from the oven and let cool slightly.
5. In a large bowl, combine the roasted beets, goat cheese, walnuts, and parsley. Toss to combine.
6. Serve immediately or let cool completely and refrigerate for later.

Why It Works

• Roasting the beets brings out their natural sweetness and earthiness.
• The goat cheese adds a creamy and tangy contrast to the beets.
• The walnuts and parsley add a bit of crunch and freshness to the salad.
• This salad is very easy to make, and can be served warm or cold.