Beet and Goat Cheese Salad - Vegetarian

The Beet and Goat Cheese Salad captures the essence of autumn with its vibrant colors and hearty ingredients. Roasted beets provide a sweet, earthy flavor that contrasts beautifully with the tangy creaminess of crumbled goat cheese. Toasted walnuts add a satisfying crunch, while mixed salad greens and a tangy balsamic dressing tie all the flavors together.

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Temps de préparation 15

Temps de cuisson 45

Temps total 1

Type de plat Salad

Cuisine International

Portions servings

Calories 240 kcal

Ingrédients

4 medium beets, roasted and sliced

4 cups mixed salad greens

1/2 cup goat cheese, crumbled

1/3 cup walnuts, toasted

1/4 cup red onion, thinly sliced

1/4 cup balsamic vinegar

2 tablespoons olive oil

1 tablespoon honey

1/2 teaspoon salt

1/4 teaspoon black pepper

Instructions

Preheat the oven to 400°F (200°C). Wrap beets in aluminum foil and roast for 45-60 minutes, until tender.
Allow the beets to cool before peeling and slicing them into rounds.
In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and pepper to make the dressing.
In a large salad bowl, combine mixed salad greens, sliced beets, red onion, and toasted walnuts.
Drizzle the dressing over the salad and toss gently to coat.
Top the salad with crumbled goat cheese before serving.

Nutrition (per 100g)

Keyword autumn salad, balsamic dressing, beet salad, easy recipe, farm to table, goat cheese, healthy salad, lunch idea, mixed greens, nutritious meal, roasted beets, salad lover, seasonal ingredients, vegetarian dish, vibrant salads, walnuts

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Beet and Goat Cheese Salad – Vegetarian