Description
A vibrant salad combining earthy-sweet roasted beets with creamy goat cheese and a bright balsamic vinaigrette, perfect as a side or a main dish.
Ingredients
Scale
- 600 g beets (about 4 medium beets)
- 120 g mixed salad greens (about 6 cups loosely packed)
- 100 g goat cheese (crumbled)
- 60 g walnuts (toasted)
- 50 g red onion (thinly sliced)
- 15 g fresh herbs (chopped parsley or dill)
- 60 ml balsamic vinegar
- 90 ml extra-virgin olive oil
- 15 ml honey
- 5 ml Dijon mustard
- Salt and pepper (to taste)
Instructions
- Preheat oven to 200°C (400°F). Trim stems and scrub the beets; toss in olive oil and wrap in foil or place on a baking sheet.
- Roast for 40-45 minutes, turning once, until tender.
- Cool, peel, and cut beets into wedges.
- Combine balsamic vinegar, olive oil, honey, and mustard in a saucepan; warm for 1-2 minutes, whisking until emulsified.
- Toast walnuts in a dry skillet until fragrant, then roughly chop.
- Assemble the salad by tossing beets with vinaigrette, arranging over greens, and topping with cheese, walnuts, red onion, and herbs. Drizzle with remaining vinaigrette and serve.
Notes
For a vegan version, substitute goat cheese with firm tofu and honey with maple syrup.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 10g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 25mg