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Roasted Beet Salad with Goat Cheese, Walnuts & Honey-Dijon Vinaigrette Recipe

Roasted Beet Salad with Goat Cheese, Walnuts & Honey-Dijon Vinaigrette Recipe


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4.8 from 20 reviews

  • Author: Emma
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian, Gluten-Free

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

  1. Preheat the oven: Preheat the oven to 400°F (200°C).
  2. 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.
  3. Make the vinaigrette: Whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
  4. 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