Description
This Beet Salad with Goat Cheese and Balsamic is a delightful combination of earthy beets, creamy goat cheese, crunchy nuts, and tangy balsamic dressing, all served on a bed of fresh greens. A perfect balance of flavors and textures that make for a satisfying and nutritious salad.
Ingredients
Scale
For the Salad:
- 3 medium beets (trimmed)
- 5 oz mixed greens or arugula
- ¼ cup red onion (thinly sliced)
- ½ cup goat cheese (crumbled)
- ¼ cup walnuts or pecans (toasted)
For the Dressing:
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- ¼ cup olive oil
- Salt and black pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Wrap each beet in foil and roast on a baking sheet for 45–60 minutes, or until fork-tender. Let cool, then peel and slice into wedges or cubes.
- Make the dressing: In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, olive oil, salt, and pepper to make the dressing.
- Assemble the salad: In a large bowl or on a serving platter, arrange the greens. Top with sliced beets, red onion, goat cheese, and toasted nuts. Drizzle with the balsamic dressing and toss gently just before serving.
Notes
- You can use pre-cooked or vacuum-packed beets to save time.
- For added texture, sprinkle with pomegranate seeds or use candied nuts.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 salad
- Calories: 270
- Sugar: 10g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
