Name: Roasted Beet, Goat Cheese, and Walnut Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 4 medium beets (scrubbed, tops trimmed); 6 cups mixed greens (such as spinach, arugula, and romaine); 1/2 cup goat cheese (crumbled); 1/2 cup walnuts (toasted and roughly chopped); 2 Tbsp. olive oil (plus extra for roasting beets); Salt and pepper (to taste); 1/4 cup balsamic vinegar; 1/4 cup olive oil; 2 Tbsp honey; 1 tsp Dijon mustard; Salt and pepper (to taste)

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Roasted Beet, Goat Cheese, and Walnut Salad

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Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 350 kcal

Ingredients

4 medium beets scrubbed, tops trimmed
6 cups mixed greens such as spinach, arugula, and romaine
1/2 cup goat cheese crumbled
1/2 cup walnuts toasted and roughly chopped
2 Tbsp. olive oil plus extra for roasting beets
Salt and pepper to taste

For the Honey-Balsamic Dressing:

1/4 cup balsamic vinegar
1/4 cup olive oil
2 Tbsp honey
1 tsp Dijon mustard
Salt and pepper to taste

Instructions

Preheat the oven to 400°F. Wrap the beets in aluminum foil with a drizzle of olive oil and a pinch of salt and pepper. Place on a baking sheet and roast in the preheated oven until tender, about 45-60 minutes. Once done, remove from the oven, let cool, then peel and cut into bite-sized pieces.
While the beets are cooling, prepare the honey-balsamic dressing. In a small bowl, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper until well combined. Adjust the seasoning as needed.
In a large salad bowl, toss the mixed greens with a portion of the dressing until lightly coated.
Add the roasted beets, goat cheese, and walnuts to the greens. Drizzle with the remaining dressing and gently toss to combine. Season with additional salt and pepper if desired and serve immediately.

Tip:

For a nuttier flavor, try using pecans or almonds in place of walnuts. This salad is versatile; feel free to add other elements like sliced oranges or strawberries for a fruity twist, or quinoa for a protein boost.