Description
This vibrant Beet Salad is a delicious and healthy side dish. The earthy sweetness of roasted beets pairs perfectly with tangy goat cheese and a zesty vinaigrette. It’s a colorful and flavorful addition to any meal.
Ingredients
Scale
- 1.5 lbs beets, red or golden, trimmed
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces goat cheese, crumbled
- 1/4 cup walnuts, toasted and chopped
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Wash and trim the beets. Wrap each beet individually in foil.
- Place the wrapped beets on a baking sheet and roast for 45-60 minutes, or until tender when pierced with a fork.
- Let the beets cool slightly, then rub off the skins (they should slip off easily).
- Slice or cube the beets.
- In a small bowl, whisk together the balsamic vinegar, Dijon mustard, and olive oil. Season with salt and pepper to taste.
- In a large bowl, combine the beets, goat cheese, and walnuts.
- Drizzle with the vinaigrette and toss gently to combine.
- Season with additional salt and pepper if needed.
- Serve immediately or chill for later.
Notes
- Roasting the beets brings out their natural sweetness.
- You can substitute feta cheese for goat cheese if preferred.
- To toast walnuts, place them in a dry skillet over medium heat and cook for 3-5 minutes, stirring frequently, until fragrant.
- This salad is great as a side dish or a light lunch.
- Prep Time: 20 minutes
- Cook Time: 45-60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 150mg
- Fat: 18g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
