Beet Salad with Goat Cheese
Indulge in a vibrant beet salad with goat cheese that brings together the earthy sweetness of roasted beets and the creamy tang of goat cheese. This dish is not only visually striking but also bursting with flavor, making it perfect for gatherings or a simple treat for yourself. With its delightful balance of sweet and tangy notes, this salad will impress your guests before they even take a bite!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 medium fresh beets (about 1 lb)
- 4 oz creamy goat cheese, crumbled
- 4 cups arugula, washed and dried
- 1 cup toasted walnuts, roughly chopped
- 2 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- 1 tbsp honey
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes until fork-tender.
- Allow the beets to cool slightly, then peel off their skins using gloves if desired.
- In a large bowl, combine arugula and toasted walnuts.
- In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and pepper to create the dressing.
- Slice the roasted beets and add them to the salad mix along with crumbled goat cheese. Drizzle dressing over the salad and toss gently to combine.
Nutrition
- Serving Size: 1 cup (170g)
- Calories: 270
- Sugar: 9g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 15mg