Ingredients
4 medium beets (red and/or golden)
4 oz creamy goat cheese (chèvre)
1/2 cup walnuts, toasted
2 cups baby arugula (optional)
3 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp honey
Salt and black pepper to taste
Instructions
Step 1: Preheat your oven to 400°F (200°C). Trim the beet greens and scrub the roots clean.
Step 2: Wrap each beet individually in aluminum foil with a drizzle of oil and place them on a baking sheet.
Step 3: Roast the beets for 45-55 minutes, or until a fork easily pierces through the center.
Step 4: While the beets roast, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified.
Step 5: Allow the beets to cool slightly, then use a paper towel to rub off the skins. Slice the beets into bite-sized wedges.
Step 6: Arrange the beets (and arugula if using) on a platter. Top with crumbled goat cheese and toasted walnuts.
Step 7: Drizzle the balsamic vinaigrette over the salad just before serving and enjoy your roasted beet and goat cheese salad.
Notes
For the best flavor, roast the beets a day in advance and store them in the fridge to let the sweetness develop.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dishes
- Cuisine: French-American
Nutrition
- Serving Size: 1 bowl
- Calories: 245 kcal
- Sugar: 11g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 15mg
Keywords: beet salad, roasted beets, goat cheese, healthy salad, side dish
