Marinated Beet Salad
Brighten up your table with this Marinated Beet Salad, a stunning blend of earthy roasted beets, tangy balsamic marinade, and creamy goat cheese. Perfectly balanced with a touch of honey and Dijon mustard, the marinated beets soak up bold flavors, making every bite a savory delight. Layered over a bed of fresh mixed greens and topped with toasted walnuts, this salad is a celebration of textures and vibrant colors. Whether you’re crafting a light lunch or an elegant starter, this easy-to-make dish is both healthy and decadent. Ready in under an hour with make-ahead potential, this recipe is a must-try for beet enthusiasts and salad lovers alike.
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Recipe Information
Ingredients
- 4 pieces medium beets
- 2 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 cups mixed greens
- 0.5 cup goat cheese
- 0.25 cup walnuts
Instructions
Preheat the oven to 400°F (200°C).
Wash the beets thoroughly, trim the tops and roots, and wrap each beet tightly in aluminum foil.
Place the wrapped beets on a baking sheet and roast in the preheated oven for 40-45 minutes, or until they can be easily pierced with a fork.
While the beets are roasting, prepare the marinade by whisking together 2 tablespoons olive oil, 3 tablespoons balsamic vinegar, 1 teaspoon honey, 1 teaspoon Dijon mustard, 0.5 teaspoon salt, and 0.25 teaspoon black pepper in a small bowl.
Once the beets are cooked, carefully remove them from the foil and allow them to cool until they are safe to handle.
Peel the beets by rubbing off their skin with a paper towel or your hands (wear gloves if you want to avoid staining).
Cut the peeled beets into bite-sized wedges or slices and place them in a large bowl.
Pour the marinade over the warm beets, toss to coat, and let them marinate for at least 20 minutes at room temperature or in the refrigerator for longer if desired.
Before serving, arrange 1 cup of mixed greens on each plate and top with the marinated beets.
Sprinkle each plate with crumbled goat cheese and chopped walnuts for garnish.
Serve the salad immediately and enjoy!
Nutrition Facts
Calories |
1118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.9 g | 109% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 988 mg | 43% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 37.6 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1758 mg | 37% | |
*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.
