Roasted Beet Salad with Greens, Goat Cheese and Walnuts
This vibrant beet salad is perfect salad on it's own to enjoy as a light lunch or a first course for a dinner party.
Servings: 4
Calories: 390kcal
Equipment
- mixing bowls
Ingredients
- 4 medium beets, greens removed
- 1 tbsp olive oil
- salt and pepper
Vinaigrette:
- 1/4 cup extra virgin olive oil
- 3 tbsp balsamic vinegar
- 1 tbsp honey
- 1 1/2 tsp Dijon mustard
- salt and pepper
- 4 cups variety of greens
- 4 oz goat cheese, crumbled
- 1/2 cup walnuts
- 2 sprigs of dill for garnishing
Instructions
Roasting the Beets:
- Preheat oven to 425°F. Remove the greens, then wash and scrub the beets. Option is to add the greens to the salad, they make a great addition. Place the beets in aluminum foil, and coat with olive oil, and season with salt and pepper, then wrap them with the foil and place on a baking sheet, baking dish or directly on the oven rack. Roast for 50 minutes to 1hour, depending on the size, until tender. Check by inserting a sharp paring knife in the middle. Unwrap beets and allow to cool.
- While the beets are still warm, but cool enough to handle, peel off and discard the skins. Slice them to about ½ thickness, and place in bowl, and drizzle some of the vinaigrette over the beets. Then divide them onto serving plates.
Vinaigrette:
- While the beets are in the oven, whisk together, olive oil, balsamic vinegar, honey, Dijon mustard, salt and pepper. Set aside.
Greens:
- Place the greens in a medium bowl, and toss with the vinaigrette to moisten. Place the greens over the beets, crumble goat cheese, and walnut on top. Drizzle the remaining vinaigrette and serve room temperature. Garnish with dill.
Nutrition
Calories: 390kcal | Carbohydrates: 18g | Protein: 9g | Fat: 33g | Saturated Fat: 7g | Cholesterol: 13mg | Sodium: 204mg | Potassium: 426mg | Fiber: 3g | Sugar: 12g | Vitamin A: 779IU | Vitamin C: 14mg | Calcium: 77mg | Iron: 2mg