Description
A vibrant and refreshing salad featuring tender roasted beets, creamy goat cheese, and toasted walnuts, all drizzled with a honey-balsamic dressing. This colorful dish combines earthy, sweet, and tangy flavors.
Ingredients
Scale
- 4 medium beets, peeled and cut into 1-inch cubes
- 4 cups mixed salad greens
- 4 ounces goat cheese, crumbled
- 1/2 cup walnuts, toasted and chopped
- 3 tablespoons balsamic vinaigrette
- 2 tablespoons olive oil
- Salt and pepper to tast
Instructions
- Preheat oven to 400°F. Toss beets with olive oil, salt, and pepper. Roast for 45 minutes until tender.
- Let beets cool to room temperature.
- Arrange greens on plates, top with roasted beets, crumbled goat cheese, and walnuts.
- Drizzle with balsamic vinaigrette and serve immediately.
Notes
- Beets can be roasted ahead and stored in the refrigerator for up to 3 days
- For a vegan option, substitute goat cheese with avocado
- Use rubber gloves when handling beets to avoid staining
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 285
- Fat: 21g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 9g