Beet Salad with Goat Cheese and Balsamic

This vibrant Beet Salad with Goat Cheese and Balsamic features roasted beets, greens, and crunchy walnuts, drizzled with a tangy balsamic vinaigrette.

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Prep Time 15

Cook Time 1

Chilling Time 30

Total Time 1 45

Course Salad

Cuisine American

Servings servings

Calories 210 kcal

Equipment

oven
Baking Sheet
Aluminum foil

Ingredients

Root Vegetables

4 to 5 medium beets any color

Dressing and Seasoning

to taste extra-virgin olive oil for drizzling
to taste flaky sea salt
to taste freshly ground black pepper

Salad Components

2 cups salad greens arugula or spring mix
½ medium shallot thinly sliced
½ medium green apple thinly sliced
¼ cup toasted walnuts
2 ounces goat cheese torn
to taste microgreens optional
to taste balsamic vinaigrette

Instructions

Preparation

Preheat the oven to 400°F.
Place each beet on a piece of foil. Drizzle generously with olive oil and sprinkle with salt and pepper. Wrap the beets in the foil, place on a baking sheet, and roast for 35 to 60 minutes, or until fork-tender.
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: 1saladCalories: 210kcalCarbohydrates: 20gProtein: 5gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 10mgSodium: 200mgPotassium: 500mgFiber: 4gSugar: 8gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Keyword balsamic, Beet Salad, goat cheese, Healthy, vegetarian

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