Description
A vibrant and nutritious salad featuring tender roasted beets, creamy goat cheese, and crunchy walnuts on a bed of fresh greens, dressed with a tangy balsamic vinaigrette.
Ingredients
Scale
- 4 medium beets, peeled and quartered
- 6 cups mixed salad greens
- 4 ounces goat cheese, crumbled
- 1/2 cup walnuts, toasted
- 3 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Wrap beets in foil, roast at 400°F for 45 minutes until tender.
- Let beets cool, then cut into wedges.
- Whisk together balsamic vinegar, olive oil, and honey.
- Arrange greens on plates, top with beets, goat cheese, and walnuts.
- Drizzle with dressing just before serving.
Notes
- Beets can be roasted ahead and stored for up to 3 days
- Golden or striped beets can be used for variety
- Toast walnuts in a dry pan for enhanced flavor
- For a vegan version, substitute goat cheese with avocado
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 320
- Sodium: 280mg
- Fat: 25g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 9g