Creamy Roasted Beet Salad
Creamy Roasted Beet Salad is a vibrant and delicious dish that combines the earthy sweetness of roasted beets with tangy goat cheese, crunchy walnuts, and mixed greens. Drizzled with a zesty balsamic vinaigrette, this salad not only pleases the palate but also adds a pop of color to your table. Perfect for picnics, dinner parties, or a satisfying lunch, this recipe is sure to impress anyone who takes a bite!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Ingredients
Scale
- 4 medium fresh beets
- 4 oz crumbled goat cheese
- 4 cups mixed greens (arugula and spinach)
- 1/2 cup toasted walnuts
- 3 tbsp balsamic vinegar
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Wash beets under cold water.
- Wrap each beet in aluminum foil and place on a baking sheet. Roast for 45-60 minutes until fork-tender.
- While beets are roasting, whisk together olive oil, balsamic vinegar, salt, and pepper in a small bowl.
- Once cooled, peel beets (wear gloves to avoid staining) and slice into wedges. In a large bowl, combine mixed greens and sliced beets.
- Top with crumbled goat cheese and toasted walnuts. Drizzle with dressing just before serving.
- Serve immediately for maximum freshness.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 6g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
Keywords: - For added flavor variations, swap goat cheese for feta or incorporate fruits like oranges for sweetness. - Leftover salad can be stored in an airtight container in the fridge for up to three days; best served cold or at room temperature.