Ingredients
Scale
- 3 medium-sized beets
- 4 oz goat cheese, crumbled
- 4 cups mixed greens (arugula, spinach, etc.)
- 1/4 cup balsamic vinegar
- 2 tbsp olive oil
- Salt, to taste
- Pepper, to taste
- 1/2 cup walnuts (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Wrap the beets in aluminum foil and roast them for about 45-60 minutes, or until tender.
- Allow beets to cool, then peel and slice them.
- In a large bowl, combine mixed greens, sliced beets, and crumbled goat cheese.
- In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper.
- Drizzle the dressing over the salad, and toss gently to combine.
- If desired, sprinkle walnuts on top before serving.
Notes
Choose beets that are firm and similar in size for even roasting. Store roasted beets in the fridge for up to four days and keep dressing separate until serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 200mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg