Roasted beet and goat cheese salad
Prep time: 10 mins
Cook time: 60 mins
Total time: 1 hour 10 mins
  • 4 large beets, peeled and cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 shallot, thinly sliced
  • ¼ cup garlic-infused olive oil (or 1 clove of minced garlic + olive oil)
  • 2 tablespoons red wine vinegar
  • 1 tbsp honey
  • Salt and freshly ground black pepper to taste
  • 4 ounces goat cheese
  • ¾ cup candied walnuts
  1. Preheat oven to 400 degrees F (204 C). Drizzle 2 tbsp of olive oil over beets and toss to coat in iron skillet. Roast beets at 400 degrees F until they are fork-tender, about 40-60 minutes. Pull out and let cool while you prepare the dressing.
  2. In a salad bowl, add in ⅓ cup of olive oil, red wine vinegar, and honey. Whisk to combine. Add salt and pepper to taste.
  3. Toss in warm beets and shallots, letting the heat from the beets wilt the shallots a little.
  4. Top with large pieces of goat cheese and sprinkle on walnuts. Can be eaten warm or cold.
Recipe by heo yeah yum at