Beet & Walnut Salad
A vibrant and nutritious salad with roasted beets, crunchy walnuts, and creamy goat cheese.
15 mins
Prep Time
45 mins
Cook Time
4
Servings
Ingredients
- 4 medium beets, washed and trimmed
- 1/2 cup walnuts, roughly chopped
- 1/4 cup crumbled goat cheese
- 2 cups mixed greens
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey
- 1/2 tsp Dijon mustard
- Salt and black pepper to taste
Nutrition Facts
Share this Recipe
Instructions
Preheat the oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place them on a baking sheet.
Roast the beets for 45-60 minutes, or until tender when pierced with a fork. Remove from the oven and let them cool.
Once cooled, peel the beets and cut them into bite-sized cubes. Set aside.
In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper to make the dressing.
In a large bowl, combine the mixed greens, roasted beets, and chopped walnuts. Drizzle the dressing over the salad and toss gently to combine.
Sprinkle crumbled goat cheese on top and serve immediately.
Chef's Tips
- Roasting Tip: Roasting beets enhances their natural sweetness. You can also boil them, but roasting is preferred for better flavor.
- Nut Variations: Substitute walnuts with pecans or almonds for a different crunch.
- Cheese Options: Feta or blue cheese can be used instead of goat cheese.
- Make Ahead: Roast the beets a day in advance and store them in the fridge to save time.
- Extra Flavor: Add a handful of dried cranberries or pomegranate seeds for a sweet and tangy twist.
