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 mins
Cook Time40 minutes mins
Total Time1 hour hr
Course: Salad
Cuisine: American
Servings: 8
Calories: 324kcal
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
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.
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