Roasted Beet Goat Cheese Salad
A vibrant salad packed with roasted beets, creamy goat cheese, peppery arugula, and crunchy walnuts.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 2 large Beets
- 4 oz Goat Cheese
- 4 cups Arugula
- 1/2 cup Walnuts
- 2 tbsp Olive Oil
- 2 tbsp Balsamic Vinegar
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the beets by trimming the tops and tails, then wrap them in aluminum foil.
- Roast the beets for 45-60 minutes until fork-tender.
- Let the beets cool slightly, then peel the skins off with your hands.
- Wash the arugula and pat dry.
- Toast the walnuts in a skillet over medium heat for about 5 minutes.
- Slice the cooled beets into wedges or rounds.
- Create a base with arugula in a large bowl.
- Add the sliced beets and toasted walnuts on top of the arugula.
- Crumble the goat cheese over the salad.
- Whisk together olive oil, balsamic vinegar, salt, and pepper to make the dressing.
- Drizzle the dressing over the salad before serving and toss gently.
Notes
Fresh ingredients create the best results; feel free to adjust flavors to your liking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg
Keywords: beet salad, goat cheese, vegetarian salad, roasted beets, healthy recipe