Description
Revel in the layers of texture and flavor in our Roasted Beet Salad with Goat Cheese, Walnuts, and Honey-Dijon Vinaigrette. This salad isn’t just a dish; it’s a symphony of flavors, beautifully composed to offer a delightful eating experience. With the earthy sweetness of beets, the creamy tang of goat cheese, and the crunch of toasted walnuts, it’s a perfect meal that satisfies both the palate and the soul.Ideal for health-conscious foodies or anyone looking for a delicious, nutritious meal, this beet salad elevates the dining experience with its vibrant colors and enticing flavors, ensuring every forkful is a joy.
Ingredients
3 medium-sized beets, trimmed and peeled
2 tablespoons olive oil
Salt and pepper to taste
4 cups mixed salad greens
1/4 cup crumbled goat cheese
1/4 cup walnuts, toasted and chopped
Honey-Dijon Vinaigrette:
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and pepper to taste
Instructions
Preheat the oven to 400°F (200°C).
Cut the trimmed and peeled beets into 1-inch cubes and place them on a baking sheet.
Drizzle olive oil over the beets and season with salt and pepper to taste. Toss to coat evenly.
Roast the beets in the preheated oven for 25-30 minutes, or until tender when pierced with a fork. Remove from the oven and let cool slightly.
In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper to make the Honey-Dijon Vinaigrette.
In a large serving bowl, toss the mixed salad greens with half of the Honey-Dijon Vinaigrette until evenly coated.
Arrange the roasted beets over the dressed salad greens.
Sprinkle crumbled goat cheese and toasted walnuts over the top of the salad.
Drizzle the remaining Honey-Dijon Vinaigrette over the salad just before serving.
Serve the roasted beet salad with goat cheese, walnuts, and honey-Dijon vinaigrette immediately.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
Nutrition
- Calories: 200