Description
A vibrant and nutritious salad featuring roasted golden beets, mixed greens, walnuts, and goat cheese, dressed in a balsamic vinaigrette.
Ingredients
Scale
- 2 medium golden beets
- 4 cups mixed greens (arugula, spinach, or spring mix)
- 1/2 cup goat cheese
- 1/4 cup walnuts
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wash the golden beets under running water and trim the tops and roots. You can roast them whole or peel and cube them for faster cooking.
- Place the beets in a baking dish and drizzle with olive oil. Season with salt and pepper. Cover with foil and roast for about 60 minutes until tender.
- Let the beets cool for about 10 minutes. Peel and slice them into wedges or cubes.
- In a large bowl, combine the mixed greens, roasted golden beets, and walnuts. Crumble goat cheese over the top.
- In a small bowl, whisk together the remaining olive oil and balsamic vinegar. Drizzle over the salad just before serving.
- Toss gently to combine, and serve your salad immediately.
Notes
For a healthier option, substitute goat cheese with low-fat feta, use Greek yogurt dressing, or swap walnuts for pumpkin seeds.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
Keywords: beet salad, healthy salad, vegetarian recipe, roasted beets