Description
Indulge in the vibrant flavors of this Beet and Goat Cheese Salad, where the earthy sweetness of roasted beets meets the creamy tang of goat cheese. This delightful dish is not only visually stunning but also packed with nutrients, making it perfect for any occasionβfrom elegant dinner parties to quick weeknight meals. With a satisfying crunch from toasted nuts and a refreshing balsamic vinaigrette, every bite offers a balanced medley of textures and flavors. Easy to prepare and versatile, this salad can adapt to your taste preferences, allowing you to mix in seasonal greens or swap out nuts as desired. Itβs a guaranteed crowd-pleaser that will brighten up your table and leave everyone craving more.
Ingredients
Scale
- 2 medium-sized beets
- 4 oz soft goat cheese
- 4 cups mixed greens (baby spinach and arugula)
- 1/2 cup walnuts or pecans
- 1/4 cup balsamic vinaigrette
Instructions
- Preheat your oven to 400Β°F (200Β°C). Wrap each beet in aluminum foil and roast on a baking sheet for 45-60 minutes until tender when pierced.
- Cool slightly, peel the beets under running water, and cut them into wedges.
- Rinse and dry the mixed greens thoroughly.
- Toast walnuts or pecans in a skillet over medium heat for about 5-7 minutes until golden brown.
- In a large bowl, combine mixed greens, beet wedges, crumbled goat cheese, and toasted nuts. Drizzle with balsamic vinaigrette and toss gently.
- Serve immediately to enjoy freshness.
Notes
- Β For added flavor, consider experimenting with different dressings such as citrus vinaigrette or honey mustard.
- Β This salad can be made ahead by prepping the beets in advance; just store them in an airtight container until youβre ready to assemble.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 7g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 20mg