Description
Experience a delightful medley of roasted beets and creamy goat cheese in this vibrant salad, perfect for any occasion. Fresh, colorful, and bursting with flavor!
Ingredients
Scale
- 2 medium-sized beets
- 4 oz crumbled goat cheese
- 4 cups mixed greens (arugula and spinach)
- 1/2 cup toasted walnuts
- 3 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
Instructions
- Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and roast for about 45 minutes until tender.
- Allow beets to cool slightly, then peel off the skin.
- Toast walnuts in a dry skillet over medium heat for about 5 minutes until fragrant.
- In a small bowl, whisk together balsamic vinegar and olive oil; season with salt and pepper to taste.
- In a large bowl, combine mixed greens, sliced beets, toasted walnuts, and crumbled goat cheese. Drizzle dressing over the salad and gently toss to combine.
- Serve immediately for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 200g)
- Calories: 310
- Sugar: 10g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 15mg
Keywords: - Substitute feta cheese for goat cheese if preferred. - Add fresh herbs like dill or mint for an extra flavor boost. - For a nut-free option, skip the walnuts or replace them with seeds.