Description
This Roasted Beet and Goat Cheese Salad with Walnuts is a delightful combination of earthy roasted beets, creamy goat cheese, crunchy walnuts, and mixed greens, all tossed in a flavorful vinaigrette.
Ingredients
Units
Scale
For the Salad
- 4 medium beets, scrubbed and trimmed
- 4 ounces goat cheese, crumbled or sliced
- 1/2 cup toasted walnuts
- 6 cups mixed greens (arugula, spinach, or spring mix)
- 1/4 cup red onion, thinly sliced
For the Vinaigrette
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and pepper, to taste
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Roast the beets: Wrap the beets in foil and roast for about 45-60 minutes until tender. Let cool, peel, and cut into wedges.
- Prepare the vinaigrette: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey or maple syrup, salt, and pepper.
- Assemble the salad: In a large bowl, combine the mixed greens, roasted beets, goat cheese, walnuts, and red onion. Drizzle with the vinaigrette and toss gently to coat.
- Serve: Divide the salad onto plates and serve immediately.
Notes
- You can customize this salad by adding additional ingredients like avocado, grilled chicken, or citrus segments.
- To save time, you can roast the beets in advance and store them in the refrigerator until ready to use.
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 30 mg