When I was in college a local brewery had a regularly craved beet and goat cheese salad. This is my version of the beautiful pairing beets make with goat cheese. Enjoy!
Golden Beet & Goat Cheese Salad
- 3 medium multi-colored beets roasted and cubed (see recipe below)
- 1 small red onion peeled and sliced on a mandolin (or very thin)
- 1 large head of lettuce
- 8 oz. goat cheese
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- salt and pepper
- Optional: day-old bread for croutons recipe below
Roasted beets: If you are roasting your own beets, trim the stem, drizzle with olive oil, wrap in foil, and bake at 350 for ~45 minutes. Then allow to cool and peel.
Croutons: Cut the day-old bread into 1 inch cubes, drizzle with olive oil, sprinkle with sale and pepper (or herbes de Provence) and bake for 15 minutes at 300F.
Whisk together the olive oil, balsamic vinegar, mustard, salt, and pepper in a large bowl. Mix with the greens.
Add the onion, cubed beets, croutons, and goat cheese to the greens. Toss and enjoy!