Description
This Delicious Beet and Goat Cheese Salad is a vibrant and flavorful dish that combines roasted beets, mixed greens, goat cheese, and a tangy balsamic dressing. It’s a perfect balance of sweet, savory, and earthy flavors that make for a satisfying salad.
Ingredients
Scale
Roasted Beets:
- 4 medium beets, roasted and sliced or cubed
Mixed Greens:
- 4 cups mixed greens (such as arugula, spinach, or spring mix)
Goat Cheese:
- 1/3 cup goat cheese, crumbled
Nuts:
- 1/4 cup walnuts or pecans, toasted
Red Onion:
- 1/4 small red onion, thinly sliced
Dressing:
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Roast the Beets: Preheat the oven to 400°F (200°C). Wrap each beet in foil and roast for 45–60 minutes, or until fork-tender. Let cool, then peel and slice or cube.
- Prepare the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper to make the dressing.
- Assemble the Salad: In a large bowl or on a serving platter, arrange the mixed greens. Top with roasted beets, crumbled goat cheese, toasted nuts, and red onion. Drizzle with the dressing just before serving.
Notes
- You can use pre-cooked beets for a quicker version.
- Add sliced apples or oranges for extra sweetness, or quinoa for a heartier salad.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (if using pre-cooked beets)
- Category: Salad
- Method: No-Cook (or Roasting for beets)
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 240
- Sugar: 7g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
