Beet Salad
A vibrant and healthy beet salad featuring roasted beets, mixed greens, goat cheese, and a tangy balsamic vinaigrette.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 4 medium beets, trimmed and scrubbed
- 4 cups mixed salad greens
- 0.5 cup crumbled goat cheese
- 0.25 cup chopped walnuts, toasted
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 0.25 cup extra-virgin olive oil
- Salt and freshly ground black pepper to taste
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place on a baking sheet.
- Roast beets in the preheated oven for 45–60 minutes, or until tender when pierced with a fork. Let cool, then peel and slice into wedges or cubes.
- In a small bowl, whisk together balsamic vinegar and Dijon mustard. Slowly drizzle in olive oil while whisking continuously to emulsify. Season with salt and pepper.
- In a large salad bowl, combine mixed greens, roasted beets, goat cheese, and toasted walnuts.
- Drizzle the balsamic vinaigrette over the salad and toss gently to combine. Serve immediately.
Notes
For best flavor, toast the walnuts in a dry skillet over medium heat for 3–5 minutes until fragrant.