Ingredients
Scale
- 3 medium beets, peeled and cubed
- 4 cups mixed salad greens (arugula, spinach, or kale)
- 1/2 cup crumbled goat cheese
- 1/4 cup walnuts, toasted
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/4 red onion, thinly sliced
Instructions
- Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 45-50 minutes until tender.
- Allow the beets to cool completely before peeling off their skins. Cut them into bite-sized cubes.
- In a mixing bowl, whisk together balsamic vinegar, honey, Dijon mustard, salt, and pepper to create the vinaigrette.
- In a dry skillet over medium-low heat, toast the walnuts until fragrant.
- On a serving platter, layer the mixed greens first. Top with roasted beet cubes, toasted walnuts, crumbled goat cheese, and drizzle the vinaigrette over the top.
- Serve immediately for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 315
- Sugar: 8g
- Sodium: 150mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 15mg