Dairy-Free Roasted Beetroot Salad with Goat Cheese and Walnuts
Brighten up your meal with this Dairy-Free Roasted Beetroot Salad with Goat Cheese and Walnuts, a vibrant and healthy dish that blends earthy flavors and creamy textures. This nutrient-packed recipe features tender, oven-roasted beetroot caramelized to perfection, paired with crisp mixed greens, toasted walnuts, and a generous sprinkling of tangy dairy-free goat cheese. A zesty homemade balsamic-lemon dressing ties everything together, while fresh basil adds a fragrant finishing touch. This salad is not only dairy-free but also a deliciously wholesome option that works beautifully as a side dish or a satisfying light main course. Simple to prepare and ready in just an hour, this salad is a feast for the senses and a must-try for plant-based and health-conscious food lovers alike.
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Recipe Information
Ingredients
- 4 medium beetroot
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 120 grams mixed salad greens
- 150 grams dairy-free goat cheese
- 1 cup walnuts
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- 10 leaves fresh basil leaves
Instructions
Preheat your oven to 200°C (390°F).
Wash and peel the beetroots, then cut them into 1-inch cubes.
Place the beetroot cubes onto a baking tray. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and black pepper. Toss to coat evenly.
Roast the beetroots in the preheated oven for about 35-40 minutes, or until they are tender and slightly caramelized, stirring halfway through the cooking time.
While the beetroots are roasting, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until they are lightly browned and fragrant. Remove from heat and let them cool.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, and lemon juice to create the dressing.
Once the beetroots are done, remove them from the oven and let them cool slightly.
In a large salad bowl, combine the mixed salad greens, roasted beetroots, and walnuts.
Crumble the dairy-free goat cheese over the salad.
Drizzle the dressing over the salad and toss gently to combine.
Garnish with fresh basil leaves just before serving.
Serve the salad immediately as a side dish or a light main course.
Nutrition Facts
Calories |
1657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.8 g | 179% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 59.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3592 mg | 156% | |
| Total Carbohydrate | 76.8 g | 28% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 40.0 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 315 mg | 24% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2534 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
