Description
A sophisticated yet simple salad featuring earthy roasted beets, tangy goat cheese, and toasted walnuts over a bed of fresh greens, drizzled with a homemade balsamic vinaigrette.
Ingredients
4 medium beets (red or golden)
1 tablespoon olive oil (for roasting)
4 cups baby arugula or mixed greens
4 ounces fresh goat cheese, crumbled
1/2 cup walnuts, toasted and roughly chopped
3 tablespoons extra virgin olive oil (for dressing)
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
Salt and freshly ground black pepper to taste
Instructions
Step 1: Preheat your oven to 400°F (200°C). Trim the beet greens (save for another use) and scrub the beets clean.
Step 2: Wrap each beet individually in aluminum foil with a tiny drizzle of olive oil. Place the foil-wrapped beets on a baking sheet.
Step 3: Roast the beets for 45 to 60 minutes, or until a knife can easily pierce through the center.
Step 4: Remove beets from the oven and let them cool for 10-15 minutes. Once cool enough to handle, rub the skins off with a paper towel and slice the beets into wedges or rounds.
Step 5: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
Step 6: In a large salad bowl, toss the greens with half of the balsamic dressing.
Step 7: Arrange the roasted beets on top of the greens, then sprinkle with the crumbled goat cheese and toasted walnuts.
Step 8: Drizzle the remaining dressing over the salad and serve immediately.
Notes
You can roast the beets up to 3 days in advance to save time. Store them in an airtight container in the refrigerator.
- Prep Time: PT15M
- Cook Time: PT1H
- Category: Sides & Salads
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 large bowl
- Calories: 245 kcal
- Sugar: 12g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 15mg
