Description
This Beet Salad with Goat Cheese and Balsamic is a delightful combination of earthy beets, creamy goat cheese, crunchy walnuts, and tangy balsamic dressing, perfect for a light and refreshing meal.
Ingredients
Scale
Beet Salad:
- 4 medium beets, trimmed and scrubbed
- 4 cups mixed greens such as arugula or spinach
- 1/2 cup goat cheese, crumbled
- 1/4 cup walnuts, toasted and chopped
- 1/4 cup red onion, thinly sliced
Balsamic Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
Instructions
- Cook the Beets: Place the beets in a medium saucepan, cover with water, and simmer for 35 to 45 minutes until tender. Peel and cut into wedges or slices.
- Make the Dressing: Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper.
- Assemble the Salad: Arrange greens on a platter, top with beets, red onion, walnuts, and goat cheese. Drizzle with dressing before serving.
Notes
- Pre-cooked beets can be used for convenience.
- Pecans or almonds can substitute for walnuts.
- Try adding orange segments for a citrusy twist.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Boiling and Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 210
- Sugar: 10 g
- Sodium: 230 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 10 mg
