Beet Salad
A vibrant and flavorful salad featuring roasted beets, creamy goat cheese, and tangy balsamic vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 4 to 5 medium beets
- Extra-virgin olive oil (for drizzling)
- 2 cups salad greens (arugula or spring mix)
- ½ shallot (thinly sliced)
- ½ green apple (thinly sliced)
- ¼ cup toasted walnuts
- 2 ounces goat cheese (torn)
- Microgreens (optional)
- Balsamic Vinaigrette
- Flaky sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Wrap each beet in aluminum foil, drizzle with olive oil, and sprinkle with salt and pepper.
- Place the wrapped beets on a baking sheet and roast for 40 to 90 minutes, until fork-tender.
- Let the beets cool slightly, then unwrap and peel them under cold water.
- Slice the beets into ¼-inch-thick rounds.
- In a large bowl, layer the salad greens, shallots, apple slices, sliced beets, toasted walnuts, and crumble the goat cheese on top.
- Drizzle with balsamic vinaigrette, season with salt and pepper, and toss gently.
- Plate and serve immediately.
Notes
For best flavor, roast the beets fully and consider making the salad components ahead of time.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 200mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
Find it online: https://us.recipesfood.org/beet-salad-recipe/
