Roasted beet and goat cheese salad

Roasted beet and goat cheese salad


  • 10 small red beets
  • 1/2 cup sherry vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon agave nectar or honey
  • 1 clove garlic, finely chopped
  • 1/2 cup walnut oil
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • 1 pound baby spinach, roughly chopped
  • 5 ounces arugula, roughly chopped
  • 1/2 cup walnuts, toasted
  • 4 ounces goat cheese, crumbled


Sweet meets savory in this stunning salad. Dappled with goat’s cheese and dark red roasted beets, this baby spinach side dish is lightly coated in a sherry walnut vinaigrette. Toasted walnuts add a tasty crunch and a burst of flavor. You can use the spinach in your box or substitute with salad mix.

Heat oven to 400°F. Place beets on a piece of aluminum foil on a baking sheet and make a pouch out of the foil, sealing it tightly. Bake for 30-40 minutes. If you want the beets crispier on the outside, un over pan after 15 or so minutes and cook until tender uncovered for remaining time. Remove from oven and let beets steam for 10 minutes. Open pouch and let beets cool slightly. Meanwhile, whisk together vinegar, mustard, agave nectar or honey, and garlic in a small bowl. Slowly whisk in the oils and season with salt and pepper. Set vinaigrette aside. After beets have cooled enough to handle, remove and discard skins and cut into bite-size pieces. Mix beets with half of vinaigrette, then mix spinach and arugula with the rest of the vinaigrette. Transfer greens to plates and top with beets, walnuts, and goat cheese.