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Roasted Beet and Goat Cheese Salad with Walnuts

A vibrant salad featuring roasted beets, creamy goat cheese, and crunchy walnuts, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 medium beets fresh and firm
  • 4 oz goat cheese crumbled
  • 5 cups mixed greens blend of arugula, spinach, and kale
  • 1 cup walnuts toasted
  • 2 tbsp olive oil high-quality
  • 2 tbsp balsamic vinegar
For the Dressing
  • 1 tbsp honey
  • 1 tbsp Dijon mustard

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Wrap the beets in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes until fork-tender.
  3. Cool the roasted beets for about 10 minutes before unwrapping. Peel off the skins.
  4. Slice the peeled beets into thin rounds or wedges.
  5. Mix together baby greens with olive oil and balsamic vinegar in a large bowl. Toss gently.
  6. Layer the sliced beets over the dressed greens, followed by crumbled goat cheese and toasted walnuts.
  7. Serve immediately!

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 6gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 200mgPotassium: 400mgFiber: 4gSugar: 6gVitamin A: 1500IUVitamin C: 10mgCalcium: 100mgIron: 1.5mg

Notes

Drizzle with extra balsamic glaze for added sweetness.

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