Description
A vibrant and healthy Roasted Beet Salad featuring tender roasted beets, creamy goat cheese, crunchy walnuts, and fresh mixed greens, all dressed with a simple balsamic vinaigrette. This salad is perfect for a light lunch or a colorful side dish.
Ingredients
Scale
Salad Ingredients
- 3 medium beets, roasted and sliced
- 4 cups mixed greens
- 1/4 cup crumbled goat cheese
- 1/4 cup chopped walnuts
Dressing
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the base: Arrange the mixed greens evenly on a large serving platter to create the salad base.
- Add beets: Layer the sliced roasted beets over the bed of greens, distributing them evenly for vibrant color and flavor.
- Top with goat cheese and walnuts: Sprinkle crumbled goat cheese and chopped walnuts over the beets for creaminess and crunch.
- Dress the salad: Drizzle the balsamic vinegar and olive oil over the salad, ensuring an even coating across all ingredients.
- Season: Add salt and freshly ground pepper to taste, enhancing the salad’s overall flavor.
- Final toss and garnish: Gently toss the salad to combine the ingredients without bruising the beets or greens. Garnish with fresh parsley before serving.
Notes
- Roasting beets enhances their natural sweetness and can be done ahead of time to save preparation time.
- To roast beets, wrap them in foil and bake at 400°F (200°C) for about 45-60 minutes until tender.
- Use fresh walnuts for best flavor and texture; lightly toasting them can add extra crunch and depth.
- For a vegan version, substitute goat cheese with a plant-based cheese alternative.
- Adjust the dressing quantities if making a larger or smaller salad.
