Rosemary-Infused Roasted Beetroot and Goat Cheese Salad

Earthy roasted beets paired with creamy goat cheese and fresh rosemary in a tangy vinaigrette.

Cuisine: Mediterranean

Category: Salads

Prep: 10 minutes. Cook: 25 minutes.

Serves 2.

Ingredients

• 12 oz beetroots
• 2 tbsp extra-virgin olive oil
• 1 tbsp finely chopped fresh rosemary
• 4 oz goat cheese
• 4 cups mixed salad greens
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1/2 tsp honey

Instructions

1. Step 1: Preheat oven to 400°F. Peel and chop beetroots into 1/2-inch cubes. Toss with 1 tbsp olive oil, rosemary, and a pinch of salt. Spread on a baking sheet.
2. Step 2: Roast for 25 minutes until tender and caramelized, stirring once halfway.
3. Step 3: Whisk red wine vinegar, Dijon mustard, honey, and remaining 1 tbsp olive oil in a small bowl until emulsified.
4. Step 4: Arrange salad greens on plates. Top with warm roasted beets and crumble goat cheese over them.
5. Step 5: Drizzle with vinaigrette just before serving, ensuring each bite has a balance of sweet, tangy, and earthy notes.