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Beet and Goat Cheese Salad with Walnuts

Beet and Goat Cheese Salad with Walnuts

Discover the vibrant flavors of Beet and Goat Cheese Salad with Walnuts. Perfectly roasted beets meet creamy cheese and crunchy nuts in this easy, elegant dish. Ideal for any occasion!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 people
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 medium-sized beets
  • 4 cups mixed greens (arugula, spinach, or lettuce)
  • 1/2 cup crumbled goat cheese
  • 1/2 cup walnuts, toasted
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • to taste Salt and pepper

Equipment

  • Baking sheet
  • Aluminum foil
  • Skillet
  • Mixing bowls
  • Knife
  • Cutting board

Method
 

  1. Preheat your oven to 400°F.
  2. Wash and trim the beets, then wrap each one individually in aluminum foil.
  3. Place the wrapped beets on a baking sheet and roast for about 45–60 minutes until tender.
  4. Allow the roasted beets to cool, then peel the skin off.
  5. Toast the walnuts in a dry skillet over medium heat for 3–5 minutes, stirring often.
  6. In a large bowl, toss the mixed greens with olive oil and balsamic vinegar; add salt and pepper to taste.
  7. Arrange the dressed greens on plates and top with sliced roasted beets, crumbled goat cheese, and toasted walnuts.

Nutrition

Calories: 290kcalCarbohydrates: 24gProtein: 8gFat: 20gSaturated Fat: 4gCholesterol: 15mgSodium: 200mgPotassium: 500mgFiber: 5gSugar: 4gVitamin A: 15IUVitamin C: 10mgCalcium: 6mgIron: 8mg

Notes

If you're short on time, you can use canned beets instead of roasting. For a change, swap goat cheese for feta or use pecans instead of walnuts. To enhance the flavors, drizzle a bit of honey over the goat cheese when serving. Leftover beets can be stored in an airtight container in the fridge for up to 5 days. Keep the greens separate to avoid wilting. Assemble the salad right before serving for the freshest taste.
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