Beet Salad with Goat Cheese
Indulge in the delightful experience of our beet salad with goat cheese, where earthy roasted beets meet creamy goat cheese and a zesty balsamic vinaigrette. This vibrant dish bursts with color and flavor, making it an irresistible addition to any meal. Perfect for summer picnics or cozy winter dinners, this salad is not just a feast for the eyes but also a treat for your taste buds.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 6
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 4 medium beets (fresh or pre-cooked)
- 4 oz goat cheese (soft and creamy)
- 4 cups mixed greens (arugula and spinach)
- 1/2 cup walnuts (toasted)
- 2 tbsp balsamic vinegar
- 3 tbsp extra virgin olive oil
- 1 tbsp honey
- Salt & pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Wrap each beet in foil after washing thoroughly.
- Roast beets for about 45 minutes until tender. Let cool before peeling.
- In a large bowl, toss mixed greens to create a vibrant base.
- Whisk together balsamic vinegar, olive oil, honey, salt, and pepper in a small bowl until smooth.
- Slice cooled roasted beets into bite-sized pieces and arrange on top of mixed greens.
- Crumble goat cheese over the salad, sprinkle toasted walnuts, and drizzle with dressing.
- Serve immediately or chill for 15 minutes to meld flavors.
Nutrition
- Serving Size: Approximately 1 bowl (180g)
- Calories: 210
- Sugar: 8g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg