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Beet Apple Salad with Goat Cheese and Balsamic Vinaigrette Recipe

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4.2 from 11 reviews

Simple beet apple salad combining tender steamed beets, sweet Honeycrisp apples, crunchy walnuts, and tangy goat cheese over mixed greens, topped with a tangy homemade balsamic vinaigrette dressing. A fresh, vibrant, and healthy salad perfect for a light meal or side dish.

Ingredients

Salad Ingredients

  • 8 ounces steamed beets (250 grams or 1.5 cups; store-bought or homemade)
  • 1 large Honeycrisp apple
  • 1 box spring mix or mesclun greens (5 ounces or 142 grams)
  • 1/3 cup goat cheese, crumbled
  • 1/2 cup walnut halves
  • Salt and pepper, to taste

Balsamic Vinaigrette Dressing

  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • Juice of 1/2 a lemon
  • 1 teaspoon garlic powder
  • 1 teaspoon honey
  • Salt and pepper, to taste

Instructions

  1. Make Dressing: In a small bowl or jar with a lid, combine olive oil, balsamic vinegar, lemon juice, garlic powder, honey, salt, and pepper. Whisk together or shake vigorously to combine. Set aside.
  2. Cut Beets and Apples: Chop the steamed beets and Honeycrisp apple into roughly 1-inch pieces for an even, bite-sized texture in the salad.
  3. Plate Salad: On a large salad plate, spread out the mixed greens. Top evenly with the chopped beets and apples. Sprinkle crumbled goat cheese and walnut halves over the top. Season with salt and pepper to taste.
  4. Toss in Dressing: Drizzle the prepared balsamic vinaigrette over the salad ingredients and gently toss to combine all flavors. Serve immediately for best freshness and texture.

Notes

  • Cooking Beets at Home: To steam beets, peel and cut into 1-inch pieces, place in a steamer basket over boiling water, cover and steam for about 30 minutes until fork tender; cool before using. To roast, preheat oven to 400°F, peel and cut beets into 1-inch pieces, toss with olive oil, spread on baking sheet, and roast for about 30 minutes, tossing halfway through until fork tender.
  • Make Ahead: The salad is best served fresh but you can prepare the dressing and beets in advance. Store separately and combine just before serving to avoid sogginess.
  • Leftovers: Not recommended due to the fresh greens and dressing causing sogginess over time.

Find it online: https://recipesbyliza.com/beet-apple-salad-with-goat-cheese-and-balsamic-vinaigrette-recipe/