Heart-Healthy Roasted Beet Salad with Goat Cheese and Walnuts
Elevate your salad game with this vibrant and nutritious Heart-Healthy Roasted Beet Salad with Goat Cheese and Walnuts! Featuring tender oven-roasted beets, creamy crumbled goat cheese, and crunchy toasted walnuts, this wholesome dish is both a feast for the eyes and the palate. Served atop a bed of fresh mixed greens and drizzled with a tangy balsamic vinaigrette sweetened with honey and infused with aromatic thyme, each bite delivers a balanced blend of flavors and textures. Perfect for a light lunch or a show-stopping appetizer, this salad is rich in nutrients and antioxidants, making it a deliciously guilt-free choice. Ideal for beet lovers and health-conscious eaters alike, it’s a simple yet flavorful recipe that celebrates fresh, seasonal ingredients.
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Recipe Information
Ingredients
- 4 medium fresh beets
- 2 tablespoons olive oil
- 0.5 cup walnuts
- 0.5 cup goat cheese
- 5 cups mixed greens
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon fresh thyme
Instructions
Preheat your oven to 400°F (200°C).
Rinse and scrub the beets thoroughly to remove any dirt. Pat them dry with a kitchen towel.
Wrap each beet individually in aluminum foil. Place the wrapped beets on a baking sheet and roast in the oven for 40-45 minutes, or until they are tender and can be easily pierced with a fork.
While the beets are roasting, prepare the walnuts by toasting them in a small skillet over medium heat for about 5 minutes, stirring occasionally until they are fragrant. Set aside to cool.
Once the beets are cooked, remove them from the oven and let them cool slightly. When they are cool enough to handle, unwrap and peel off the skins. Slice the beets into bite-sized wedges and set aside.
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, black pepper, and fresh thyme to make the dressing.
In a large serving bowl, combine the mixed greens and roasted beet slices.
Crumble the goat cheese over the salad and add the toasted walnuts.
Drizzle the dressing over the salad and toss gently to combine.
Serve immediately, garnished with additional fresh thyme if desired.
Nutrition Facts
Calories |
1388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.1 g | 133% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 31.2 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 2234 mg | 97% | |
| Total Carbohydrate | 77.1 g | 28% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 51.1 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 400 mg | 31% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2655 mg | 56% | |
*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.
