Description
A vibrant and nutritious Beet Salad featuring roasted or boiled beets, fresh mixed greens, creamy goat cheese, toasted nuts, and a tangy balsamic dressing. This vegetarian and gluten-free salad is perfect as a light meal or side dish, offering a delightful combination of earthy, sweet, and savory flavors.
Ingredients
Scale
Salad Ingredients
- 4 medium beets (roasted or boiled, peeled, and sliced)
- 4 cups mixed greens or arugula
- ½ cup crumbled goat cheese or feta
- ¼ cup chopped walnuts or pecans (toasted)
- ¼ small red onion (thinly sliced)
Dressing Ingredients
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and black pepper to taste
Instructions
- Prepare the Beets: Roast the beets in a 400°F (200°C) oven wrapped in foil for 45–60 minutes until tender, or alternatively boil them until fork-tender. Allow to cool, peel off the skins, and slice into rounds or wedges as preferred.
- Make the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until fully combined and emulsified.
- Assemble the Salad: In a large salad bowl or on a serving platter, layer the mixed greens or arugula, followed by the sliced beets, thinly sliced red onion, crumbled goat cheese, and toasted nuts.
- Dress and Serve: Drizzle the prepared dressing evenly over the salad just before serving. Gently toss if desired to combine the flavors, or serve as layered for a visually appealing presentation.
Notes
- The salad can be enjoyed warm or chilled, depending on preference.
- For added flavor and texture, try adding orange segments or sliced avocado.
- To maintain best texture, store leftovers without dressing in the refrigerator and consume within 2 days.
