Description
Beet and Goat Cheese Salad is a vibrant and delicious dish that combines earthy roasted beets with creamy goat cheese, peppery arugula, and crunchy walnuts, all drizzled with balsamic vinaigrette. This salad is perfect for any occasion, whether it’s a summer barbecue or a cozy dinner at home. Each bite offers a delightful contrast of flavors and textures that will impress your guests and make you the star of the table.
Ingredients
Scale
- 2 medium fresh beets
- 4 oz soft goat cheese, crumbled
- 4 cups arugula (or spinach)
- 1/2 cup walnuts, toasted
- 3 tbsp balsamic vinaigrette
Instructions
- Preheat oven to 400°F (200°C). Wash beets and wrap each in foil. Roast for 45-60 minutes until fork-tender.
- Let beets cool slightly before peeling off skins. Slice into wedges.
- In a large bowl, toss arugula with balsamic vinaigrette until lightly coated.
- Add beet wedges, crumbled goat cheese, and toasted walnuts to the greens. Gently toss to combine.
- Drizzle additional balsamic vinaigrette if desired and season with salt and pepper before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 6g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 15mg