Description
A bright, flavorful beet and goat cheese salad made with tender roasted beet slices, mixed greens, crunchy walnuts, and red vinaigrette.
Ingredients
Instructions
- Preheat the oven to 400°F (200°C).
- Arrange the beetroot slices in a single layer on a baking sheet. Drizzle with olive oil and gently toss to coat.
- Roast for 20–25 minutes, or until the beetroot is tender. Let cool for a few minutes.
- In a large salad bowl, combine the mixed greens, roasted beetroot, goat cheese, and walnuts.
- Drizzle the red vinaigrette over the salad. Toss gently, then season with salt and pepper to taste.
- Serve immediately and enjoy.
Notes
- Make-ahead: Roast the beetroot up to 2 days ahead. Cool completely and store in an airtight container in the refrigerator.
- For best texture: Keep the greens and dressing separate until right before serving so the salad stays crisp.
- Leftovers: Dressed salad is best eaten the same day, but will keep up to 24 hours in the fridge.
- Prep Time: 10 minutes
- Cook Time: 25 mintutes
- Category: Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving (¼ of recipe)
- Calories: 180 kcal
- Sugar: 7 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 10 mg