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Easy Beet and Goat Cheese Salad Recipe

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4.1 from 14 reviews

This Easy Beet and Goat Cheese Salad combines the earthiness of roasted beets with creamy avocado and tangy goat cheese, bright clementines and strawberries, and tender roasted chicken over fresh spinach. Tossed with a homemade dijon vinaigrette, this salad is a colorful, nutrient-rich, and satisfying meal perfect for a healthy lunch or dinner.

Ingredients

For the Salad

  • 3–4 medium size beets – peeled and sliced into half moon shapes
  • 1 tablespoon olive oil
  • Kosher salt and black pepper, to taste
  • 2 (4-5 oz) cooked chicken breasts, cut into 1-inch slices or cubes (about 1.5 cups)
  • 5 oz fresh spinach
  • 1 cup quartered strawberries
  • 1 cup diced avocado
  • 3 clementines – peeled and separated
  • ⅓ cup chopped walnuts
  • ⅓ cup crumbled goat cheese

For the Dressing

  • 2 tablespoons dijon mustard
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ cup olive oil

Additional Ingredients (Optional)

  • Fresh chopped dill for topping
  • Fresh chopped parsley for topping

Instructions

  1. Roast the Beets: Preheat the oven to 400°F. Peel and slice the beets into half moon shapes. Place them on a parchment-lined baking sheet, drizzle with olive oil, and season with kosher salt and black pepper. Toss to coat evenly, then roast in the oven for 12-15 minutes until tender. Remove and let cool.
  2. Prepare Salad Ingredients: While the beets roast, chop the cooked chicken into cubes or slices. Quarter the strawberries, dice the avocado, and peel and separate the clementines. Layer the spinach in a large salad bowl and add the chicken and prepared fruits and vegetables. Add the cooled roasted beets on top.
  3. Make the Dressing: In a mason jar or small bowl, combine dijon mustard, apple cider vinegar, fresh lemon juice, honey, kosher salt, and ground black pepper. Add olive oil and shake vigorously or whisk until the dressing is emulsified and smooth.
  4. Toss and Serve: Pour the dressing over the salad. Toss gently until all ingredients are coated in the tangy, sweet vinaigrette. Sprinkle with chopped walnuts, crumbled goat cheese, and optionally chopped dill and parsley. Serve cold or at room temperature.

Notes

  • You can swap the spinach for kale or arugula to change up the greens according to your preference.
  • If short on time, use pre-cooked beets available at most grocery stores; no roasting needed.
  • Use a rotisserie chicken or cook chicken quickly in an air fryer seasoned with olive oil, salt, and pepper at 380°F for 15-18 minutes, flipping halfway. Rest chicken 5 minutes before slicing.
  • The dressing can be made ahead and refrigerated until ready to use.
  • To make the salad vegan, use a soft vegan cheese substitute and replace honey with maple syrup in the dressing.
  • For best freshness, store salad ingredients separately in airtight containers and assemble just before serving.

Find it online: https://flavorspath.com/easy-beet-and-goat-cheese-salad-recipe/