Description

Roasted Beet and Goat Cheese Salad is a colorful and flavorful dish that perfectly balances the earthy sweetness of roasted beets with the creamy tang of goat cheese and the crunch of toasted walnuts. This vibrant salad is not only a feast for the eyes but also packed with nutrients, making it an ideal choice for summer picnics or elegant dinner parties. Quick to prepare, it’s sure to impress your guests and become a favorite at any gathering.

Ingredients

Scale

3 medium fresh beets
4 oz soft goat cheese, crumbled
4 cups mixed greens (arugula, spinach, kale)
1/2 cup walnuts, toasted
2 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
Salt and pepper to taste

Instructions

Preheat oven to 400°F (200°C). Wrap each washed beet in aluminum foil and roast on a baking sheet for 45-60 minutes until tender. Let cool.
Rinse mixed greens under cold water and pat dry.
Toast walnuts in a skillet over medium heat for about 5-7 minutes until golden brown.
In a bowl, whisk together balsamic vinegar, olive oil, salt, and pepper.
Once cooled, peel the beets and slice them into wedges. In a large bowl, combine mixed greens, sliced beets, crumbled goat cheese, and toasted walnuts.
Drizzle with dressing just before serving and toss gently to coat.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Salad
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 salad (250g)
Calories: 320
Sugar: 9g
Sodium: 250mg
Fat: 23g
Saturated Fat: 6g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 8g
Cholesterol: 20mg

Keywords: - For added sweetness, consider adding sliced apples or pears. - Substitute feta cheese for goat cheese if you prefer a tangier flavor. - Store leftovers without dressing in an airtight container in the fridge for up to two days.