Description
A vibrant and flavorful salad featuring roasted beets, crunchy walnuts, and creamy goat cheese, perfect for any occasion.
Ingredients
Scale
- 4 medium beets, scrubbed and tops trimmed
- 1 cup walnuts, toasted
- 4 cups mixed salad greens (arugula, spinach, or your choice)
- 4 oz goat cheese, crumbled
- 1/4 cup balsamic vinegar
- 1/2 cup olive oil
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until fork-tender.
- Remove the beets from the oven, unwrap, and let them cool. Once cool, peel the skins off and slice into wedges.
- In a dry skillet over medium heat, toast the walnuts until golden and fragrant, about 5-7 minutes. Remove from heat and let cool.
- In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper to create the dressing.
- In a large bowl, combine the mixed greens, roasted beets, and toasted walnuts. Drizzle with the dressing and toss gently.
- Top the salad with crumbled goat cheese and serve immediately.
Notes
- Feel free to add other toppings such as sliced apples or pears for additional sweetness.
- This salad can be made ahead by prepping the beets and dressing in advance.
Keywords: Roasted Beet and Walnut Salad, Goat Cheese Salad, Beet Salad Recipe, Healthy Salad Recipe