Beet Salad with Goat Cheese and Balsamic
Ingredients
The Salad
-
4 to 5
medium
beets
-
2 cups
salad greens (arugula or spring mix)
-
1/2
shallot, thinly sliced
-
1/2
green apple, thinly sliced
-
1/4 cup
toasted walnuts
-
2 ounces
goat cheese, torn
-
Microgreens (optional)
-
Flaky sea salt
-
Freshly ground black pepper
Balsamic Vinaigrette
-
olive oil
-
balsamic vinegar
-
maple syrup
-
garlic
-
mustard
Instructions
- Preheat the oven to 400°F.
- Wrap each beet in aluminum foil, drizzle with olive oil, and season with salt and pepper. Roast for 40 to 90 minutes until fork-tender.
- Remove beets from the oven, cool, and peel the skins under running water.
- Chill the beets in the fridge until ready to use.
- Slice the beets into 1/4-inch-thick rounds.
- Assemble the salad with greens, shallots, apples, beets, walnuts, cheese, and microgreens.
- Drizzle with balsamic vinaigrette and season with flaky sea salt and pepper before serving.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
7g
Sodium
mg
Cholesterol
mg
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