Go Back
+ servings
Print Recipe
5 from 1 vote

Roasted Beet and Goat Cheese Salad

This beet salad is a delicious and colorful dish that's perfect for any occasion. The beets are roasted until tender and then combined with mixed greens, arugula, toasted walnuts, and crumbled goat cheese and all is dressed with a tangy and slightly sweet dressing creating a perfect blend of flavors and textures.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Salad
Cuisine: American
Servings: 8
Calories: 324kcal
Author: Marie

Ingredients

For the salad:

  • 10 small red beets
  • 1 pound mixed greens
  • 5 ounces arugula
  • 1/2 cup walnut pieces toasted
  • 4 ounces goat cheese crumbled

For the dressing:

  • 1/2 cup red wine or sherry vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon honey
  • 1 clove garlic finely minced
  • 1/2 cup walnut oil
  • 1/4 cup olive oil
  • ground black pepper to taste

Instructions

  • Heat oven to 400 degrees
  • Place beets on sheet of aluminum foil and make pouch to seal beets inside.
  • Place in oven on top of cookie sheet and bake for about 40 minutes and then remove and continue to allow beets to steam inside pouch for another 10 minutes or so.
  • Open pouch and let beets cool
  • In the meantime, make the dressing by combining all dressing ingredients in a bowl or plastic bottle and stir or shake to combine. Set aside
  • When beets have cooled, remove and discard skin, and cut into bite-sized pieces
  • Mix beets with 1/2 of the salad dressing and use the remaining dressing to dress the greens.
  • Transfer greens to plates and top with nuts and cheese.

Nutrition

Calories: 324kcal | Carbohydrates: 13g | Protein: 6g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 9g | Cholesterol: 7mg | Sodium: 153mg | Potassium: 512mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1244IU | Vitamin C: 21mg | Calcium: 80mg | Iron: 2mg