Description
A vibrant and flavorful beet salad featuring roasted beets, tangy goat cheese, crunchy walnuts, and a balsamic dressing, perfect for a light and refreshing meal.
Ingredients
Scale
Roasted Beets:
- 4 medium beets, roasted and sliced
Mixed Greens:
- 4 cups mixed greens (such as arugula, spinach, or spring mix)
Additional Ingredients:
- 1/3 cup crumbled goat cheese
- 1/4 cup chopped walnuts or pecans, toasted
- 2 tablespoons red onion, thinly sliced
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon honey or maple syrup
- Salt and black pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Roast the beets: Wash the beets, wrap them individually in foil, and roast for 45–60 minutes until tender when pierced with a fork. Let them cool, then peel and slice.
- Make the dressing: In a small bowl, whisk together the balsamic vinegar, olive oil, honey, salt, and pepper to make the dressing.
- Assemble the salad: In a large bowl or serving platter, layer the mixed greens, sliced beets, red onion, goat cheese, and toasted nuts. Drizzle the balsamic dressing over the top and gently toss before serving.
Notes
- For added flavor, try using a balsamic glaze instead of traditional vinegar.
- You can also use pre-cooked beets to save time.
- This salad pairs well with grilled chicken or crusty bread.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 220
- Sugar: 9g
- Sodium: 260mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
