Beet Salad with Goat Cheese and Balsamic
This vibrant Beet Salad with Goat Cheese and Balsamic features roasted beets and fresh greens with a tangy vinaigrette.
Equipment
- Oven
- baking sheet
- Aluminum Foil
Ingredients
- 4 to 5 medium beets
- Extra-virgin olive oil for drizzling
- 2 cups salad greens arugula or spring mix
- ½ whole shallot thinly sliced
- ½ whole 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 a piece of aluminum foil and drizzle generously with olive oil and pinches of salt and pepper. Place the beets on a baking sheet and roast for 40 to 90 minutes, or until soft and fork-tender. Remove the beets from the oven, remove the foil, and set aside to cool. When they are cool to the touch, peel the skins.
- Let the beets cool and chill them in the fridge until ready to use.
- Slice the beets into ¼-inch-thick rounds. Assemble the salad with the greens, shallots, apples, beets, walnuts, cheese, and microgreens, if using. Drizzle with balsamic vinaigrette. Season with flaky sea salt and pepper and serve.
Notes
This recipe works with beets of any color. Pictured are red and golden beets.
Nutrition
Serving: 1servingCalories: 200kcalCarbohydrates: 15gProtein: 5gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 150mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 4mgCalcium: 50mgIron: 1mg
Tried this recipe?Let us know how it was!