Low Carb Roasted Beetroot Salad with Goat Cheese and Walnuts
Delight your taste buds with this exquisite Low Carb Roasted Beetroot Salad with Goat Cheese and Walnuts, a perfect combination of nutrient-rich ingredients and bold, earthy flavors. This recipe features tender, caramelized roasted beetroot tossed with vibrant mixed greens, creamy goat cheese, and crunchy toasted walnuts, all brought together by a zesty balsamic-lemon dressing. Low-carb yet indulgent, this salad is an excellent choice for a healthy yet satisfying meal. Simple to prepare, it takes just 15 minutes of prep and transforms into a gourmet masterpiece with a quick roast. Ideal for lunch, dinner, or even as a show-stopping dish at holiday gatherings, this salad offers a harmonious balance of sweetness, tang, and nutty goodness.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium beetroot
- 3 tablespoons olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 5 cups mixed salad greens
- 4 ounces goat cheese
- 0.5 cup walnuts
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 400°F (200°C).
Wash the beetroot thoroughly under cold water and pat them dry with a paper towel.
Trim off the tops and tails of the beetroot, then cut them into quarters.
Place the beetroot on a baking sheet lined with parchment paper. Drizzle with 2 tablespoons of olive oil, and season with salt and black pepper, ensuring the pieces are well coated.
Roast the beetroot in the preheated oven for about 35-45 minutes or until they are tender when pierced with a fork. Remove from the oven and let them cool slightly.
In a dry skillet over medium-low heat, toast the walnuts for about 5 minutes, stirring frequently until they are lightly browned and fragrant. Set aside to cool.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, and lemon juice to make the dressing.
In a large salad bowl, add the mixed salad greens and toss them with the dressing until well coated.
Once the roasted beetroot is cool enough to handle, add them to the salad bowl.
Crumble the goat cheese over the salad and sprinkle the toasted walnuts on top.
Gently toss the salad to combine all the ingredients, ensuring even distribution of the cheese and nuts.
Serve the salad immediately, and enjoy the delicious mix of flavors and textures.
Nutrition Facts
Calories |
1454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.1 g | 150% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 32.5 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 2162 mg | 94% | |
| Total Carbohydrate | 67.6 g | 25% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 41.8 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 385 mg | 30% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2437 mg | 52% | |
*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.
