Description
Beet and Goat Cheese Salad is a vibrant and nutritious dish that effortlessly combines the earthy sweetness of roasted beets with the creamy tang of goat cheese. This salad not only bursts with color but also packs a punch of flavor, making it an ideal choice for any meal—from casual lunches to elegant dinner parties. The added crunch of toasted walnuts and a drizzle of homemade balsamic vinaigrette elevates this salad to new heights, ensuring every bite is both satisfying and refreshing.
Ingredients
- 2 medium-sized fresh beets
- 4 ounces soft goat cheese
- 4 cups mixed greens (e.g., arugula, spinach)
- ½ cup toasted walnuts
- Balsamic vinaigrette (3 tbsp balsamic vinegar, 1 tbsp Dijon mustard, 5 tbsp olive oil)
Instructions
1. Preheat oven to 400°F (200°C). Scrub the beets clean, wrap in foil, and roast for about 45 minutes until tender. Let cool before peeling and slicing.
2. Wash and dry mixed greens thoroughly.
3. Toast walnuts at 350°F (175°C) for 8-10 minutes until fragrant; chop coarsely.
4. Whisk together balsamic vinegar, Dijon mustard, salt, pepper, and olive oil for the dressing.
5. In a large bowl, combine greens, sliced beets, crumbled goat cheese, and walnuts. Drizzle with vinaigrette and toss gently.
Notes
Feel free to add seasonal ingredients like oranges or apples for extra flavor. This salad can be enjoyed immediately or chilled for later.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 250
- Fat: 18g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 8g