Ingredients
Scale
- 4 medium-sized fresh beets (preferably organic)
- 1/2 cup crumbled goat cheese
- 1/3 cup toasted walnuts
- Mixed salad greens (such as arugula, spinach, or mesclun)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper to taste
- Optional: honey or maple syrup for added sweetness
Instructions
- Thoroughly wash the beets under cold water. Trim the tops and roots, then wrap each beet individually in aluminum foil.
- Place the wrapped beets on a baking sheet and roast at 400°F (200°C) for 45-60 minutes until tender. Cool completely before peeling.
- Peel the beets using your hands or a vegetable peeler and slice into thin rounds or cubes.
- In a dry skillet over medium heat, toast the walnuts for 3-5 minutes until fragrant and lightly browned. Cool before adding to the salad.
- Lay mixed greens on a serving plate, arrange beet slices on top, then sprinkle with goat cheese and toasted walnuts.
- Whisk together olive oil, balsamic vinegar, salt, pepper, and optional honey or syrup. Drizzle over the salad.
- Serve immediately to enjoy the fresh, flavorful combination.
Notes
- Ensure beets are thoroughly cooled before peeling to prevent burns.
- For added sweetness, drizzle honey or maple syrup in the dressing.
- Feel free to customize with additional vegetables or herbs.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Salad
- Method: Roasting, Toaster
- Cuisine: Healthy, Vegetarian
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 salad
- Calories: 250 kcal Kcal
- Sugar: 8 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 15 mg