Gluten-Free Beet and Goat Cheese Salad

Ingredients

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• 1 lb beets, scrubbed and trimmed
• 4 cups mixed greens (such as arugula, spinach, or spring mix)
• 4 oz goat cheese, crumbled
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard (verify GF) Shop
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 clove garlic, minced (optional)

Instructions

1. 1 Preheat your oven to 400°F (200°C). Wrap each beet individually in foil and roast them for about 45-60 minutes, or until they are tender when pierced with a fork. Once cooled enough to handle, peel the beets and cut them into bite-sized wedges or cubes.
2. 2 While the beets are roasting or cooling, prepare the vinaigrette. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, labeled gluten-free Dijon mustard, salt, black pepper, and optional minced garlic. Continue whisking until the dressing is well emulsified and has a smooth consistency.
3. 3 In a large salad bowl, gently combine the mixed greens with the prepared beet pieces. Ensure the beets are not too hot, as this could wilt the greens prematurely.
4. 4 Drizzle about half of the Dijon vinaigrette over the greens and beets, then toss gently to coat everything evenly. Add more dressing as needed, tasting as you go, until the salad is dressed to your preference.
5. 5 Crumble the goat cheese over the top of the salad just before serving. This salad is best enjoyed immediately after assembly to maintain the crispness of the greens and the texture of the beets.

Nutrition (per serving)

Tips & Notes

• Rub the skins off the roasted beets with a paper towel while they are still warm; they slip off easily. Work on parchment or wear gloves, because red beets stain hands and wooden boards.
• Toss the cut beets with a spoonful of the vinaigrette in a separate bowl, then add them to the dressed greens. Keeping them apart until the end stops beet juice from turning the salad pink.
• Roast and peel the beets up to 4 days ahead and keep them covered in the refrigerator. Let them come to room temperature before assembling so the cold beets don't firm up the goat cheese.

Common questions