Description
A delightful mix of roasted beets, creamy goat cheese, and mixed greens, this salad is vibrant and packed with nutrients, perfect for any occasion.
Ingredients
Scale
- 4 medium-sized beets
- 2 tablespoons olive oil
- 1 teaspoon salt (to taste)
- 1/2 teaspoon black pepper (to taste)
- 4 cups mixed greens (like arugula and spinach)
- 1 cup goat cheese, crumbled
- 1/2 cup walnuts, toasted and roughly chopped
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 1/4 cup fresh herbs (such as parsley or basil), chopped (optional)
Instructions
- Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for about 45-60 minutes, or until they are tender when pierced with a fork. Let them cool, then peel and slice.
- While the beets are roasting, wash and dry your mixed greens. Place them in a large salad bowl, ready to be topped with the delicious ingredients.
- Once the beets are cool, slice them into wedges. Add the roasted beets on top of the mixed greens. Sprinkle the crumbled goat cheese and toasted walnuts over the salad.
- In a small bowl, whisk together the balsamic vinegar and honey. Gradually add the remaining olive oil while whisking until the dressing is well combined. Drizzle the balsamic vinaigrette over the salad. Season with salt and pepper to taste. Toss gently to combine all the flavors, and serve immediately!
Notes
- This salad is best served fresh.
- Store leftovers in an airtight container in the refrigerator for 1-2 days.
- Reheat beets if preferred warm, but do not freeze the salad.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg
Keywords: Roasted Beet Goat Cheese Salad, Salad, Healthy Salad, Vegetarian Salad