Beet Salad with Goat Cheese and Balsamic
This Beet Salad with Goat Cheese and Balsamic combines earthy beets, tangy goat cheese, and fresh greens for a delicious meal.
Equipment
- oven
- Baking Sheet
- Aluminum foil
Ingredients
Root Vegetables
- 4 to 5 medium beets
Dressing
- extra-virgin olive oil for drizzling
- Balsamic Vinaigrette
Salad Components
- 2 cups salad greens arugula or spring mix
- ½ medium shallot thinly sliced
- ½ medium green apple thinly sliced
- ¼ cup toasted walnuts
- 2 ounces goat cheese torn
- microgreens optional
- flaky sea salt
- freshly ground black pepper
Instructions
Preparation
- Preheat the oven to 400°F.
- Wrap each beet in a piece of aluminum foil and drizzle generously with olive oil and pinches of salt and pepper. Place the beets on a baking sheet and roast for 40 to 90 minutes, or until soft and fork-tender. The time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When they are cool to the touch, peel the skins.
- Let the beets cool and chill them in the fridge until ready to use.
- Slice the beets into ¼-inch-thick rounds. Assemble the salad with the greens, shallots, apples, beets, walnuts, cheese, and microgreens, if using. Drizzle with balsamic vinaigrette. Season with flaky sea salt and pepper and serve.
Notes
This recipe works with beets of any color. Pictured are red and golden beets.
Nutrition
Serving: 1servingCalories: 220kcalCarbohydrates: 28gProtein: 5gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 5mgSodium: 50mgPotassium: 450mgFiber: 5gSugar: 8gVitamin A: 1500IUVitamin C: 15mgCalcium: 60mgIron: 1mg
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