Description
This Roasted Beet Salad with Goat Cheese, Walnuts & Honey-Dijon Vinaigrette is a delightful combination of earthy beets, tangy goat cheese, crunchy walnuts, and a sweet-tangy dressing. It’s a perfect side dish for any meal.
Ingredients
Scale
Beet Salad:
- 4 medium beets, trimmed and scrubbed
- 4 cups mixed salad greens
- 1/2 cup crumbled goat cheese
- 1/3 cup chopped walnuts, toasted
- 1/4 cup thinly sliced red onion
Honey-Dijon Vinaigrette:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Roast the beets: Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for 45-60 minutes until tender. Allow to cool, peel, and cut into wedges.
- Make the vinaigrette: Whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
- Assemble the salad: In a bowl, combine greens, beets, red onion, and walnuts. Drizzle with vinaigrette, toss gently, and top with goat cheese.
Notes
- For extra flavor, include orange segments or swap pecans for walnuts.
- This salad complements grilled chicken well for a more substantial meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Salad, Side Dish
- Method: Roasting, Tossing
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 11g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
