Low Fat Roasted Beetroot Salad with Goat Cheese and Walnuts
Elevate your salad game with this vibrant and nutritious Low Fat Roasted Beetroot Salad with Goat Cheese and Walnuts. This dish combines tender, caramelized roasted beetroots with creamy crumbled goat cheese, toasted walnuts, and crisp mixed salad greens, all brought together with a tangy-sweet balsamic and honey dressing. Packed with wholesome ingredients, this salad is both satisfying and light, making it perfect for a healthy lunch or an elegant side dish. Simple yet sophisticated, it’s an easy-to-prepare recipe with only 15 minutes of prep time and a beautiful blend of flavors and textures. Whether you’re entertaining or enjoying a quiet meal at home, this roasted beetroot salad is a nutritious treat that’s as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 4 medium beetroots
- 1 tablespoon extra virgin olive oil
- 100 grams goat cheese
- 50 grams walnuts
- 100 grams mixed salad greens
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 200°C (400°F).
Wash and scrub the beetroots thoroughly to remove any dirt. Trim off the greens, leaving about 1 inch of the stalk for easy handling.
Wrap each beetroot individually in aluminum foil and place them on a baking sheet.
Roast the beetroots in the preheated oven for 30-40 minutes or until they are tender when pierced with a fork.
While the beetroots are roasting, toast the walnuts in a dry pan over medium heat for about 5 minutes, stirring frequently until fragrant and slightly golden. Remove from heat and set aside.
In a small bowl, whisk together the balsamic vinegar, honey, salt, and black pepper. Slowly add the olive oil while whisking to create a smooth dressing. Adjust seasoning if necessary.
Once the beetroots are roasted, allow them to cool for a few minutes. When cool enough to handle, peel off the skins by rubbing them gently with your hands or using a small knife.
Cut the peeled beetroots into wedges or slices, according to your preference.
Arrange the mixed salad greens on a serving platter or individual plates.
Top the greens with slices of roasted beetroot.
Scatter the toasted walnuts and crumbled goat cheese over the salad.
Drizzle the salad with the balsamic dressing just before serving.
Serve immediately and enjoy this delightful and wholesome salad!
Nutrition Facts
Calories |
1117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.3 g | 100% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 23.7 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 2122 mg | 92% | |
| Total Carbohydrate | 73.6 g | 27% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 50.1 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 335 mg | 26% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2394 mg | 51% | |
*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.
