Beet Salad with Goat Cheese and Balsamic
A vibrant and flavorful salad combining roasted beets, creamy goat cheese, and homemade balsamic vinaigrette.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: European
- 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
- Freshly ground black pepper
Instructions
- Preheat the oven to 400°F.
- Wrap each beet in aluminum foil, drizzle with olive oil, and sprinkle with salt and pepper.
- Place the beets on a baking sheet and roast for 40 to 90 minutes, until tender.
- Remove from the oven and let cool before peeling the skins off.
- Chill the peeled beets in the fridge until ready to use.
- Slice the beets into ¼-inch-thick rounds.
- In a large bowl, combine salad greens, shallots, apple slices, beets, walnuts, and crumbled goat cheese.
- Drizzle with balsamic vinaigrette.
- Season with flaky sea salt and freshly ground black pepper right before serving.
Notes
Roast beets a day in advance. Customize with nuts or fruits for different flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
