Description
Indulge in the vibrant flavors of this Beet and Goat Cheese Salad, where roasted beets meet creamy goat cheese and crunchy walnuts. Perfect for picnics or dinner parties, this easy-to-make dish is bursting with color and taste. With fresh greens and a tangy balsamic vinaigrette, it’s not just a salad; it’s an experience you won’t forget.
Ingredients
Scale
- 2 medium fresh beets
- 4 oz soft goat cheese, crumbled
- 4 cups mixed greens (arugula and spinach)
- 1/2 cup walnuts, toasted and coarsely chopped
- 3 tbsp balsamic vinegar
- 3 tbsp olive oil
- 1 tsp honey
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Wrap each beet in aluminum foil with a drizzle of olive oil. Roast for 45 minutes to 1 hour until tender.
- Rinse mixed greens under cold water and pat dry.
- In a small bowl, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper to create the vinaigrette.
- Once the beets are cool enough to handle, peel off their skins and slice them.
- On a serving platter or individual plates, arrange mixed greens, top with beet slices, crumbled goat cheese, and chopped walnuts.
- Drizzle with vinaigrette just before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 salad (approximately 200g)
- Calories: 320
- Sugar: 8g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg