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Beet and Goat Cheese Salad

Recipe by Rebekah Winscott

A bright, flavorful beet and goat cheese salad made with tender roasted beet slices, mixed greens, crunchy walnuts, and red vinaigrette.

Ingredients

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Arrange the beetroot slices in a single layer on a baking sheet. Drizzle with olive oil and gently toss to coat.
  3. Roast for 20–25 minutes, or until the beetroot is tender. Let cool for a few minutes.
  4. In a large salad bowl, combine the mixed greens, roasted beetroot, goat cheese, and walnuts.
  5. Drizzle the red vinaigrette over the salad. Toss gently, then season with salt and pepper to taste.
  6. 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.

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

Find it online: https://thisnanacancook.com/beet-and-goat-cheese-salad/