Description
A delightful and nutritious salad recipe featuring the earthy sweetness of beets paired with creamy goat cheese and crunchy walnuts, all tossed in a tangy balsamic dressing. This beet and goat cheese salad is a vibrant and flavorful dish that’s perfect for a light lunch or a colorful side.
Ingredients
Scale
For the Salad:
- 3 medium beets, trimmed and scrubbed
- 4 cups mixed greens (such as arugula, spinach, and baby kale)
- 1/2 cup crumbled goat cheese
- 1/4 cup chopped walnuts (toasted)
For the Dressing:
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the Oven: Preheat oven to 400°F. Wrap each beet in aluminum foil and place on a baking sheet. Roast for 45 to 60 minutes or until beets are fork-tender.
- Prepare the Dressing: In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and black pepper to make the dressing.
- Assemble the Salad: In a large bowl, combine mixed greens and roasted beet slices. Drizzle with the dressing and toss gently to coat. Top with crumbled goat cheese and toasted walnuts.
- Serve: Serve the salad immediately and enjoy!
Notes
- You can use pre-cooked beets to save time.
- For extra crunch, try adding sliced apples or pears.
- Substitute walnuts with pecans if preferred.
Nutrition
- Serving Size: 1 salad
- Calories: 210
- Sugar: 7g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
