Description
A vibrant roasted beet salad with greens, goat cheese, walnuts, and balsamic vinaigrette. A perfect side dish for any meal or a light, healthy lunch.
Ingredients
Scale
- 4 to 5 medium beets
- Extra-virgin olive oil, for drizzling
- 2 cups salad greens (arugula or spring mix)
- ½ shallot, thinly sliced
- ½ green apple, thinly sliced
- ¼ cup toasted walnuts
- 2 ounces goat cheese, torn
- Microgreens (optional)
- Flaky sea salt
- Freshly ground black pepper
- Balsamic vinaigrette
Instructions
- Roast the Beets:
Preheat the oven to 400°F. Wrap each beet in aluminum foil, drizzle with olive oil, and season with salt and pepper. Roast for 40-90 minutes, depending on their size, until fork-tender. Allow them to cool, then peel and slice into ¼-inch-thick rounds. - Prepare the Salad:
Arrange the salad greens in a large serving bowl or platter. Add the beet slices, followed by the sliced shallots, apple, and walnuts. Scatter torn goat cheese over the salad and garnish with microgreens if desired. - Dress the Salad:
Drizzle with balsamic vinaigrette, then season with flaky sea salt and freshly ground black pepper to taste. Serve immediately and enjoy.
Notes
- Make Ahead: Roast the beets up to 3 days in advance and store in the refrigerator.
- Vinaigrette Option: Use homemade balsamic vinaigrette for a fresher taste.
- Nut Alternatives: Substitute walnuts with pecans or almonds.
- Prep Time: 10 minutes
- Cook Time: 40-90 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the salad
- Calories: 250
- Sugar: 8g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg