Description
Indulge in this vibrant Roasted Beet Salad, featuring creamy goat cheese and crunchy walnuts. Perfect for any occasion, it’s a delightful blend of flavors and colors that will impress your guests.
Ingredients
- Fresh Beets: 4 medium-sized
- Goat Cheese: 4 oz, crumbled
- Walnuts: 1/2 cup, raw
- Mixed Greens: 5 cups (arugula and spinach blend)
- Balsamic Vinegar: 3 tbsp
- Olive Oil: 3 tbsp
- Salt: to taste
- Pepper: to taste
Instructions
- 1. Roast the Beets
- Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 45 minutes to 1 hour, or until tender when pierced with a fork.
- 2. Cool and Peel
- Allow the roasted beets to cool for about 10 minutes. Use paper towels to rub off the skins.
- 3. Prepare the Walnuts
- Spread walnuts on another baking sheet and toast them in the oven at 400°F (200°C) for about 10 minutes until golden brown, ensuring they don’t burn.
- 4. Assemble Your Greens
- In a large bowl, combine mixed greens. Drizzle with olive oil and balsamic vinegar, tossing gently until well coated.
- 5. Slice Beets
- Slice peeled beets into wedges or rounds and arrange them over the dressed greens.
- 6. Add Cheese and Nuts
- Crumble goat cheese over the salad and sprinkle toasted walnuts on top. For added flavor, drizzle extra balsamic vinegar before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 280
- Sugar: 6g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg