Roasted Beet and Goat Cheese Salad

Warm roasted root vegetables, creamy goat cheese, and peppery arugula make for a deliciously  nutritious and completely satisfying Roasted Beet and Goat Cheese Salad.

Gluten Free, Grain Free, Nut Free, Soy Free

Hellooooo from this new wife! The past 2 weeks have been an absolute whirlwind! From getting married to honeymooning in Hawaii for 11 days, I have been on cloud 9 (thousand). I can’t wait to share more about our wedding and honeymoon!

But first, let’s chat about coming home from vacation. I’m not sharing a salad recipe today because I ran home to eat a salad. I ate plenty of fruits and veggies in Hawaii!

The dieting mentality tells us that vacations are for over-indulging (and then “getting back on track” the second our plane lands). However, when you give yourself permission to eat what your body craves all of the time (a la intuitive and mindful eating), vacation is for putting on your out of office and unplugging… not an excuse for going “overboard,” because you can always eat whatever you want!

So I’m sharing this Roasted Beet and Goat Cheese Salad, not because it’s a salad and we’re back from vacation, but because it’s friggin’ delicious!

Getting back to work is hard for most, when you love what you do it makes coming off of vacation sooo much easier! Not to mention, I had the best welcome package waiting for me: a box of produce from my friends at Cal Organic Farms. As part of their Cal-O-Creators program, I get a monthly box of fresh, organic produce, sort of like a CSA box. I’ve been a fan of theirs for years now, so it’s been extra fun collaborating.

I teased the recipe I’m sharing below several weeks ago, but it’s been on repeat over here. I even whipped it up again with this month’s Cal Organic Farms box that contained beets and carrots too.

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This Roasted Beet and Goat Cheese Salad is…

• Sweet and tangy
• Hearty and filling
• 100% satisfying
• Creamy
• Full of vitamins and minerals
• Easy to make

I love this salad right as the veggies come out of the oven or room temperature. If you have leftovers, I suggest letting them sit at room temperature for at least 15 minutes before diving in (if you can wait!).

I hope you enjoy this simple, deliciously nutritious and filling salad as much as I do!

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Roasted Beet and Goat Cheese Salad

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 4-8 servings

Ingredients

• 4 small beets, peeled and cut into 1/2-inch cubes
• 1 pound tri-colored carrots, peeled and chopped
• 1/2 tablespoon olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 8 cups mixed greens or arugula, organic preferred
• 1/2 cup mixed herbs (I used dill and parsley)
• 4 oz goat cheese
• 1/4 cup pepitas (pumpkin seeds)
• 2 tablespoons dried cranberries or raisins
For the Dressing:
• 2 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 1/2 tablespoon Dijon mustard
• Salt and pepper, to taste (I used a pinch of each)

Instructions

1. Preheat oven to 400°F.
2. Peel and chop beets and carrots and place on parchment paper-lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for about 30 minutes, or until soft to fork.
3. While the vegetables are roasting, make the dressing. In a small jar, combine oil, vinegar, mustard, and a generous pinch of salt and pepper. Cover the jar and shake to combine. Set aside.
4. Add greens and/or arugula to a large bowl or plate. Toss greens in about half of the dressing, adding more dressing as desired.
5. When the vegetables are done roasting, add to the top of the salad, along with the goat cheese, pepitas, and dried cranberries. Toss together and enjoy!

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Here’s to a delicious week… and not too cold!!
XO

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