Healthy Roasted Beet and Goat Cheese Salad Recipe
This roasted beet and goat cheese salad is a delightful mix of flavors and textures, perfect for a healthy lunch or dinner. This recipe combines roasted beets, creamy goat cheese, and crunchy walnuts, all drizzled with a homemade honey balsamic dressing. Here's how to make it:
Ingredients
For the Salad
4 medium beets, washed and trimmed
2 tablespoons olive oil
Salt and pepper to taste
4 cups mixed salad greens (such as arugula or spinach)
1/2 cup crumbled goat cheese
1/4 cup chopped walnuts (toasted if desired)
1/2 small red onion, thinly sliced
For the Honey Balsamic Dressing
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
2 tablespoons honey
1 tablespoon Dijon mustard
1 clove garlic, minced
Salt and pepper to taste
Instructions
Prepare the Beets
Roast the Beets: Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and drizzle with olive oil. Season with salt and pepper. Place the wrapped beets on a baking sheet and roast for 40-60 minutes, or until tender when pierced with a fork.
Cool and Peel: Once roasted, allow the beets to cool. Peel off the skins using your hands or a knife. Slice the beets into 1/4-inch thick rounds or wedges.
Make the Dressing
Mix the Ingredients: In a small bowl, whisk together the balsamic vinegar, olive oil, honey, Dijon mustard, and minced garlic. Season with salt and pepper to taste.
Assemble the Salad
Combine the Ingredients: In a large bowl, toss the mixed greens with the sliced red onion, roasted beets, and walnuts.
Add Goat Cheese: Crumble the goat cheese over the top of the salad.
Dress the Salad: Drizzle the honey balsamic dressing over the salad and toss gently to combine. Adjust the seasoning with more salt and pepper if needed.
Nutritional Information (per serving)
Calories: 350
Carbohydrates: 20g
Protein: 9g
Fat: 27g
Fiber: 5g
This roasted beet and goat cheese salad is not only visually appealing but also packed with nutrients. For more healthy recipes and wellness tips, visit our Healthy Recipes Page.