Beet Salad with Goat Cheese And Walnuts
Sweet beets, tangy goat cheese, and toasted walnuts come together for a salad that’s full of contrast and texture. This colorful dish is easy to prep, impressive on the plate, and works just as well for weeknight dinners as it does for entertaining.
Servings: 4 servings
Calories: 348kcal
Ingredients
- 4 medium beets trimmed and scrubbed
- 2 tablespoons olive oil for roasting
- 4 cups mixed salad greens arugula, spinach, or spring mix
- 3 ounces goat cheese crumbled
- ¼ cup toasted walnuts chopped
- 1 tablespoon fresh dill chopped
for the vinaigrette
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wrap each beet in foil, drizzling with olive oil before sealing. Place them on a baking sheet and roast for 45–60 minutes, or until a fork easily pierces through. Allow them to cool, then peel and slice into wedges or rounds.
- Whisk together in a small bowl the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined.
- Toss the mixed greens with the vinaigrette in a large serving bowl. Arrange the roasted beets on top, then scatter the crumbled goat cheese, toasted walnuts, and fresh dill over the salad.
- Serve immediately for the freshest taste or refrigerate until ready to enjoy.
Notes
Chef Jenn's Tips
- Roast beets in advance and store them in the fridge for quick assembly.
- Mix red and golden beets for extra color and variety.
- Swap walnuts for pecans or pistachios for a different crunch.
- If goat cheese isn’t your favorite, feta or blue cheese makes great substitutes.
Nutrition
Serving: 2cups | Calories: 348kcal | Carbohydrates: 21g | Protein: 8g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Cholesterol: 10mg | Sodium: 237mg | Potassium: 667mg | Fiber: 5g | Sugar: 14g | Vitamin A: 740IU | Vitamin C: 18mg | Calcium: 72mg | Iron: 2mg