Roasted Beet Salad
Roasted Beet Salad is a delightful and colorful dish that highlights the natural sweetness and earthy flavors of roasted beets. This salad combines tender roasted beets with creamy goat cheese, crunchy walnuts, and a tangy balsamic vinaigrette.
It’s a versatile salad that can be served as an elegant appetizer, a side dish, or even a light lunch. The combination of flavors and textures makes this salad both satisfying and nutritious.
Ingredients:
- 4 medium beets (about 1 pound), washed and trimmed
- 4 cups mixed salad greens (such as arugula, spinach, or mixed baby greens)
- 1/2 cup crumbled goat cheese
- 1/2 cup walnuts, toasted and roughly chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper, to taste
How to Make:
Roast the Beets:
Preheat your oven to 400°F (200°C).
Place the washed and trimmed beets on a large piece of aluminum foil. Drizzle with a little olive oil and season with salt and pepper. Wrap the beets in the foil, creating a sealed packet.
Roast in the preheated oven for 45-60 minutes, or until the beets are tender when pierced with a fork. The cooking time will depend on the size of the beets. Once roasted, remove from the oven and let them cool slightly.
Prepare the Dressing:
In a small bowl, whisk together the extra virgin olive oil and balsamic vinegar. Season with salt and pepper to taste. Set aside.
Assemble the Salad:
Once the roasted beets are cool enough to handle, peel off the skins using a paper towel (they should slide off easily). Cut the beets into wedges or slices.
Arrange the Salad:
On a large serving platter or individual plates, arrange the mixed salad greens.
Top with the roasted beet slices or wedges.
Add Toppings:
Scatter crumbled goat cheese and toasted chopped walnuts over the salad.
Drizzle with Dressing:
Drizzle the prepared balsamic vinaigrette over the salad.
Serve:
Serve the Roasted Beet Salad immediately, allowing each person to mix the ingredients together or enjoy them layered.
Chef’s Note:
To toast walnuts, spread them in a single layer on a baking sheet and toast in a preheated oven at 350°F (175°C) for about 8-10 minutes, or until fragrant and lightly golden. Keep an eye on them to prevent burning.
For added freshness and a burst of flavor, you can sprinkle some fresh herbs like chopped parsley or basil over the salad before serving.
Nutritional Information (per serving, based on approximately 4 servings):
- Calories: 250 kcal
- Total Fat: 18g
- Saturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 10mg
- Sodium: 200mg
- Total Carbohydrates: 18g
- Dietary Fiber: 5g
- Sugars: 11g
- Protein: 8g
Enjoy this vibrant and flavorful Roasted Beet Salad as a nutritious and satisfying dish that’s perfect for any occasion, from casual dinners to special gatherings!
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