This vibrant salad combines the earthy sweetness of roasted beets with the creamy tang of herb-infused goat cheese and the crunch of candied walnuts, all atop a bed of fresh greens.
Preheat your oven to 375°F (190°C).
Preheating ensures even roasting of the beets.
Wrap the beets in aluminum foil and place them on a baking sheet. Roast in the oven for about 40 minutes or until tender.
Check the beets for doneness by inserting a knife; it should slide in easily.
Once roasted, let the beets cool slightly, then peel and cut them into bite-sized pieces.
Use a paper towel to rub off the beet skins easily.
In a mixing bowl, combine the roasted beets, basil, and black pepper. Toss gently to mix.
Add a pinch of salt to enhance the flavors.
Arrange the mixed greens on salad plates. Drizzle with balsamic vinaigrette.
Ensure the greens are dry for better dressing adherence.
Top the greens with the beet mixture, candied walnuts, and herb-infused goat cheese.
Crumble the goat cheese evenly for a balanced taste.
Serve immediately and enjoy your delicious roasted beet salad.
Pair with a slice of crusty bread for a complete meal.
