Roasted Beet Salad with Goat Cheese | Salad Recipes | Earthy & Delicious
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Experience the delightful combination of earthy roasted beets, creamy goat cheese, and crisp greens in this Roasted Beet Salad. Tossed with a tangy vinaigrette, this salad is a perfect addition to your table, bringing color and flavor that will impress your guests.
Difficulty: Easy
Prep Time: 15 mins
Cook Time: 45 mins
Rest Time: 5 mins
Total Time: 1 hr 5 mins
Cooking Temp: 200°C
Estimated Cost: $15
Calories: 280 kcal per serving
Best Season: Year-round
Description:
This Roasted Beet Salad combines the sweetness of roasted beets with the tanginess of goat cheese, creating a flavor profile that is both satisfying and refreshing. The addition of mixed greens, walnuts, and a simple balsamic vinaigrette ties all the ingredients together beautifully, making it a perfect side dish or a light main course. Not only is this salad delicious, but it also offers a vibrant presentation that can elevate any meal.
Ingredients:
- 4 medium beets, roasted and sliced
- 4 cups mixed greens (such as arugula, spinach, or mesclun)
- 1/2 cup goat cheese, crumbled
- 1/2 cup walnuts, toasted
- 1/4 red onion, thinly sliced
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tbsp Dijon mustard
- Salt and pepper to taste
Instructions:
- Roast the beets: Preheat your oven to 200°C. Wash and trim the beets, wrapping each beet in aluminum foil. Place them on a baking sheet and roast for about 45 minutes or until fork-tender. Let them cool, then peel and slice.
- Prepare the dressing: In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, salt, and pepper until emulsified.
- Combine the salad: In a large salad bowl, add the mixed greens, roasted beet slices, red onion, and toasted walnuts. Toss gently to combine.
- Dress the salad: Drizzle the balsamic dressing over the salad and toss to coat evenly.
- Serve: Divide the salad among plates or serve in a large bowl. Top with crumbled goat cheese and enjoy immediately.
Nutrition Facts (approx. per serving)
- Calories: 280 kcal
- Calories from Fat: 180 kcal
- Total Fat: 20g
- Saturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 10mg
- Sodium: 150mg
- Potassium: 500mg
- Total Carbohydrate: 20g
- Dietary Fiber: 4g
- Sugars: 6g
- Protein: 8g
- Vitamin A: 1500 IU
- Vitamin C: 10 mg
- Calcium: 80 mg
- Iron: 2 mg
Notes:
- Storage: This salad can be stored in an airtight container in the refrigerator for up to 3 days. For best results, keep the dressing separate until ready to serve.
- Customization: Add other toppings like sliced apples or pears for extra sweetness, or swap out walnuts for pecans or almonds.
- Make Ahead: The roasted beets can be prepared a day in advance. Just store them in the refrigerator until you’re ready to assemble the salad.
