Print

Beet Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Beet Salad is a vibrant and nutritious dish featuring tender roasted beets, creamy goat cheese, crunchy walnuts, and fresh greens, all tossed in a tangy balsamic vinaigrette. A stunning and delicious side or light entrée.

Ingredients

Scale
  • 4 medium beets, trimmed and scrubbed
  • 6 cups mixed greens (arugula, spinach, or spring mix)
  • 1/3 cup goat cheese, crumbled
  • 1/4 cup walnuts, toasted and chopped
  • 1/4 cup red onion, thinly sliced

For the dressing:

  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Wrap beets individually in foil and roast for 45–60 minutes, or until tender. Let cool, then peel and slice or dice.
  2. In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper to make the dressing.
  3. In a large salad bowl, combine greens, sliced beets, red onion, goat cheese, and walnuts.
  4. Drizzle with the dressing and toss gently to combine.
  5. Serve immediately, or chill for 10–15 minutes before serving.

Notes

  • Use golden beets or a mix for a colorful presentation.
  • Feta cheese or blue cheese can be used instead of goat cheese.
  • Beets can be roasted ahead of time and stored in the fridge for up to 3 days.

Nutrition

Find it online: https://ukfinda.com/beet-salad/