Description
Roasted Beet and Goat Cheese Salad is a vibrant dish that perfectly balances earthy sweetness and creamy tang. The tender roasted beets, combined with luscious goat cheese and crisp mixed greens, are drizzled with a rich balsamic vinaigrette, creating an unforgettable taste experience. Whether served as a light meal or an elegant side dish at your next gathering, this salad is sure to impress anyone at the table.
Ingredients
Scale
- 4 medium fresh beets (about 1 pound)
- 4 oz creamy goat cheese
- 4 cups mixed greens (arugula and spinach)
- 3 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- ¼ cup walnuts (optional)
Instructions
- Preheat your oven to 400°F (200°C). Wrap each beet in foil, drizzle with olive oil, sprinkle with salt, and place on a baking sheet. Roast for about 45 minutes until tender.
- While the beets roast, wash and dry the mixed greens. Place them in a large bowl.
- In a small bowl, whisk together balsamic vinegar and olive oil; season with salt and pepper.
- Once cooled, peel the roasted beets and slice them into wedges or rounds.
- Assemble the salad by layering the beet slices over the greens. Crumble goat cheese on top and drizzle with dressing.
- Add toasted walnuts if desired for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 salad (approximately 200g)
- Calories: 220
- Sugar: 7g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg
Keywords: For added flavor, consider substituting goat cheese with feta or adding candied walnuts for sweetness. Store leftovers in an airtight container for up to three days; enjoy cold or at room temperature without reheating.