Ingredients
Scale
- 4 medium fresh beets (about 1 lb)
- 4 oz goat cheese, crumbled
- 4 cups mixed greens (arugula or spinach)
- ½ cup walnuts or pecans, toasted
- 2 tbsp balsamic vinegar
- 3 tbsp extra virgin olive oil
- 1 tbsp honey
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Wrap each beet in aluminum foil and roast on a baking sheet for 45-60 minutes until tender.
- While beets roast, whisk together balsamic vinegar, olive oil, honey, salt, and pepper in a bowl; adjust seasoning as needed.
- In a dry skillet over medium heat, toast nuts for about 5 minutes until fragrant; let cool before chopping.
- Once beets are cool enough to handle, peel and slice into wedges. Combine mixed greens with sliced beets, crumbled goat cheese, and chopped nuts in a large bowl.
- Drizzle dressing over the salad and toss gently to coat. Serve immediately or chill for later.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 7g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg