Nut-Free Roasted Beet Salad with Goat Cheese and Walnuts
Brighten up your table with this Nut-Free Roasted Beet Salad with Goat Cheese and Pumpkin Seeds—a nutritious spin on a classic favorite! Featuring sweet, roasted beets, creamy goat cheese, and crunchy toasted pumpkin seeds, this salad is a feast for both the eyes and the taste buds. Tossed with a tangy balsamic honey vinaigrette and served atop peppery arugula, every bite is a celebration of contrasting textures and vibrant flavors. Perfect as a light lunch or elegant side dish, this recipe is naturally gluten-free and nut-free, making it ideal for accommodating dietary restrictions. With minimal prep time and wholesome ingredients, it’s a fresh and flavorful addition to any occasion.
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Recipe Information
Ingredients
- 4 pieces medium beets
- 3 tablespoons extra-virgin olive oil
- 0.5 pieces red onion
- 4 ounces goat cheese
- 0.5 cup pumpkin seeds
- 4 cups arugula
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Cut off the tops and roots of the beets. Wrap each beet in aluminum foil and place them on a baking sheet.
Roast the beets in the preheated oven for about 40-45 minutes, or until tender when pierced with a fork.
While the beets are roasting, peel and thinly slice the half red onion. Set aside.
Once the beets are roasted, remove them from the oven and let them cool for about 10 minutes.
Carefully unwrap the beets and peel off the skins using a paper towel or your hands.
Slice the peeled beets into wedges and transfer them to a large bowl.
Add the sliced red onion, olive oil, balsamic vinegar, honey, salt, and black pepper to the bowl with the beets. Toss gently to combine.
In a separate small skillet, toast the pumpkin seeds over medium heat for 5 minutes, stirring frequently until they are slightly browned. Remove from heat and let cool.
Arrange the arugula on a serving platter or individual plates.
Top the arugula with the beet mixture, ensuring the slices are evenly distributed.
Crumble the goat cheese over the salad and sprinkle the toasted pumpkin seeds on top.
Serve immediately, either as a standalone dish or accompanied by crusty bread.
Nutrition Facts
Calories |
1430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.4 g | 143% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 2009 mg | 87% | |
| Total Carbohydrate | 63.9 g | 23% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 38.9 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 415 mg | 32% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2174 mg | 46% | |
*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.
