Beet Salad with Goat Cheese and Balsamic
Ingredients
The salad
-
4 to 5
medium
beets
-
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)
-
to taste
microgreens (optional)
-
to taste
flaky sea salt
-
to taste
freshly ground black pepper
The dressing
-
to taste
balsamic vinaigrette
For roasting
-
as needed
extra-virgin olive oil (for drizzling)
Instructions
- Preheat the oven to 400°F.
- Wrap each beet in aluminum foil, drizzle with olive oil, and season with salt and pepper.
- Place the wrapped beets on a baking sheet and roast for 40 to 90 minutes until fork-tender.
- Remove the beets from the oven, unwrap, and let them cool before peeling.
- Once cooled, slice the beets into ¼-inch-thick rounds.
- Assemble the salad with greens, shallots, apples, beets, walnuts, cheese, and microgreens if using.
- 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
25g
Total protein
6g
Sodium
200mg
Cholesterol
10mg
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