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Roasted Beet Goat Cheese Salad

A wonderful salad to perfectly accompany our coriander-lime chicken meatballs

  • Serves 4
  • 11 Ingredients
  • 1 hour 30 min prep time

Ingredients

  • 6 medium beets, scrubbed

  • 6 c rocket and spinach

  • 1 avocado, sliced

  • 115 g goat cheese, crumbled

  • ½ c chopped toasted walnuts

For the dressing

  • ½ c extra-virgin olive oil

  • ¼ c balsamic vinegar

  • 1 tbsp maple syrup
    2 tsp. Dijon mustard

  • Salt

  • Freshly ground black pepper

Directions

  1. Preheat oven to 400°.
  2. Wrap each beet in foil and place on a baking sheet. Roast until tender (you can insert a fork or knife through the foil to test), about 1 hour. Let sit until cool enough to handle, then peel and cut into wedges.
  3. Meanwhile, make vinaigrette: In a jar, shake together olive oil, vinegar, maple syrup, and Dijon until fully combined. Season with salt and pepper.
  4. Place rocket and spinach in a large serving bowl and lightly dress with vinaigrette. Top with beets, avocado, goat cheese, and walnuts. Toss gently and add more vinaigrette as needed.
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