Low Carb Roasted Beet Salad with Goat Cheese and Walnuts
Elevate your salad game with this Low Carb Roasted Beet Salad with Goat Cheese and Walnuts—a vibrant, nutrient-packed dish that’s as delicious as it is healthy. Roasted beets bring a natural sweetness and tender texture, perfectly complemented by creamy goat cheese and crunchy toasted walnuts for an irresistible combination of flavors and textures. The peppery bite of baby arugula pairs beautifully with a drizzle of homemade balsamic honey dressing, adding just the right touch of tangy sophistication. With simple preparation and wholesome ingredients, this salad is ideal for a light lunch, elegant appetizer, or side dish that’s sure to impress. Keto-friendly and packed with vitamins, this recipe is perfect for anyone seeking a nutritious yet indulgent meal option!
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Recipe Information
Ingredients
- 4 pieces medium beets
- 2 tablespoons olive oil
- 0.5 teaspoons sea salt
- 0.25 teaspoons black pepper
- 4 cups baby arugula
- 4 ounces goat cheese
- 0.5 cups walnuts
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
Instructions
Preheat your oven to 400°F (200°C).
Wash the beets thoroughly under running water. Cut off the greens and the root ends, and then peel them using a vegetable peeler.
Cut the peeled beets into small wedges, approximately 1-inch in thickness.
Place the beet wedges on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with sea salt and black pepper.
Toss the beets to ensure they are evenly coated with oil and seasoning. Spread them out in a single layer on the baking sheet.
Roast the beets in the preheated oven for 35 to 45 minutes or until they are tender and slightly caramelized, flipping them halfway through the cooking time.
While the beets are roasting, prepare the walnuts. Place them on a dry skillet over medium heat and toast for about 5 minutes, stirring occasionally, until they are golden and fragrant. Set aside to cool.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, and honey to make the dressing.
Once the beets have completed roasting, allow them to cool slightly. In a large salad bowl, combine the baby arugula and roasted beets.
Crumble the goat cheese over the salad and sprinkle the toasted walnuts on top.
Drizzle the salad with the balsamic dressing and gently toss to combine all ingredients evenly.
Serve the salad immediately while the beets are warm or refrigerate for 30 minutes for a chilled option.
Nutrition Facts
Calories |
1281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.7 g | 132% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 31.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 1984 mg | 86% | |
| Total Carbohydrate | 55.4 g | 20% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 36.9 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 462 mg | 36% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1860 mg | 40% | |
*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.
