Low Sodium Roasted Beet Salad with Goat Cheese and Walnuts
Delight in the vibrant flavors and wholesome goodness of this Low Sodium Roasted Beet Salad with Goat Cheese and Walnuts. Perfect for a healthy appetizer or side dish, this recipe combines tender, oven-roasted beets with creamy goat cheese, toasted walnuts, and fresh mixed greens, all brought together by a tangy homemade balsamic vinaigrette sweetened with honey and brightened with lemon juice. This sodium-conscious salad highlights the natural sweetness of the beets and the nutty crunch of walnuts, making it a satisfying and nutrient-packed choice. Simple to prepare and ready in just an hour, it’s an elegant yet effortless dish that’s as beautiful as it is delicious. Whether you’re crafting a light lunch or serving a stunning dinner side, this low-sodium salad is sure to impress!
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Recipe Information
Ingredients
- 4 medium beets
- 2 tablespoons olive oil
- 4 ounces goat cheese
- 0.5 cup walnut halves
- 6 cups mixed greens
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 0.25 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
Trim the leaves off the beets, leaving about an inch of stem attached. Wash and wrap each beet in aluminum foil.
Place the wrapped beets on a baking sheet and roast in the oven for 45 minutes or until they are tender when pierced with a fork.
While the beets are roasting, toast the walnuts by placing them in a dry skillet over medium heat for 5-7 minutes, stirring occasionally until they are golden brown and fragrant. Remove from heat and set aside to cool.
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, lemon juice, and black pepper to make the vinaigrette. Adjust seasoning if desired.
Once beets are done roasting, allow them to cool for a few minutes. When they are cool enough to handle, peel off the skins using your fingers or a paper towel.
Cut the peeled beets into slices or wedges, according to your preference.
In a large salad bowl, combine the mixed greens and sliced or wedged beets.
Crumble the goat cheese over the salad and sprinkle with toasted walnuts.
Drizzle the vinaigrette over the salad and gently toss to combine, ensuring the greens and beets are lightly coated.
Serve immediately as a refreshing, low sodium appetizer or side dish.
Nutrition Facts
Calories |
1371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.2 g | 125% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 1053 mg | 46% | |
| Total Carbohydrate | 88.7 g | 32% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 63.2 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2715 mg | 58% | |
*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.
