Ingredients
Scale
- 3 medium beets, peeled and cubed
- 4 cups mixed salad greens (arugula, spinach, or kale)
- 1/2 cup crumbled goat cheese
- 1/4 cup walnuts, toasted
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/4 red onion, thinly sliced
- Balsamic vinegar
Instructions
- Preheat oven to 400°F (200°C). Wrap each beet in aluminum foil and place on a baking sheet.
- Roast beets for 45-50 minutes until tender. Allow them to cool before peeling and cubing.
- In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, salt, and pepper to create the vinaigrette.
- Toast walnuts in a dry skillet over medium-low heat until fragrant.
- In a large serving platter, layer mixed greens, then top with roasted beet cubes, walnuts, goat cheese crumbles, and red onion.
- Drizzle vinaigrette over the salad just before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 salad plate (approximately 200g)
- Calories: 250
- Sugar: 8g
- Sodium: 160mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg