Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
harvest roasted beet and goat cheese salad - featured image

Harvest Roasted Beet and Goat Cheese Salad: Make It Once, Eat 4 Times

  • Author: Maya
  • Total Time: 60 minutes
  • Yield: 4 servings 1x

Description

A versatile meal prep salad featuring roasted beets, tangy goat cheese, and toasted nuts. This recipe allows you to prepare one batch on Sunday and enjoy four distinct, fresh meals throughout the week.

Ingredients

Scale
  • 2 pounds whole, unpeeled golden and red beets
  • 2 tablespoons extra virgin olive oil (for roasting)
  • Kosher salt and black pepper
  • Aluminum foil
  • 6 ounces goat cheese (chèvre), crumbled
  • 12 cups mixed greens (spring mix or arugula)
  • 1 cup walnuts or pecans, toasted
  • 2 medium shallots, thinly sliced
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • ½ cup extra virgin olive oil (for vinaigrette)
  • 1 clove garlic, minced

Instructions

  1. Preheat oven to 400°F (200°C). Scrub beets thoroughly and trim greens, leaving an inch of stem.
  2. Wrap each beet individually in aluminum foil and place on a baking sheet.
  3. Roast beets for 45-60 minutes until tender when pierced with a knife.
  4. Let beets cool completely to room temperature, then slip off skins and chop into bite-sized pieces.
  5. In a small bowl, whisk together apple cider vinegar, Dijon mustard, honey, minced garlic, salt, and pepper.
  6. Slowly drizzle in ½ cup olive oil while whisking constantly to emulsify the vinaigrette.
  7. Toast walnuts or pecans in a dry skillet over medium heat for 3-4 minutes until fragrant; set aside to cool.
  8. In meal prep containers, layer roasted beets at the bottom, followed by shallots, crumbled goat cheese, and mixed greens on top.
  9. Store containers in the fridge for up to 4 days without dressing or nuts.
  10. To serve, shake dressing well, pour over salad, add toasted nuts, and toss thoroughly.

Notes

Ensure beets are completely cool before chopping to prevent wilting the greens. Layer ingredients carefully to keep greens crisp. Do not freeze this salad as greens will turn to mush and cheese will separate. Eat cold or at room temperature.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Salad
  • Cuisine: American

Nutrition

  • Serving Size: 1 of 4 salads
  • Calories: 380
  • Sugar: 18
  • Sodium: 350
  • Fat: 24
  • Saturated Fat: 6
  • Carbohydrates: 28
  • Fiber: 6
  • Protein: 12

Keywords: meal prep, beet salad, goat cheese, healthy lunch, vegetarian, fall recipes, roasted beets, make ahead

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://globaltablerecipes.com/harvest-roasted-beet-and-goat-cheese-salad-make-it-once-eat-4-times/