Nut-Free Roasted Beetroot Salad with Goat Cheese and Walnuts
Delight your taste buds with the vibrant and wholesome flavors of this Nut-Free Roasted Beetroot Salad with Goat Cheese and Sunflower Seeds. Perfect for a light lunch or an elegant side dish, this recipe combines tender, caramelized roasted beetroot, creamy goat cheese, and nutty sunflower seeds for a satisfying crunch. Tossed with mixed salad greens and a homemade balsamic-honey dressing, this colorful dish is both refreshing and nutritious. Easy to prepare and ready in just an hour, it’s ideal for anyone looking for a nut-free alternative without compromising on flavor. Garnished with fresh parsley, this salad is both visually stunning and bursting with earthy, sweet, and tangy notes that will keep guests craving more.
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Recipe Information
Ingredients
- 4 medium-sized beetroot
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 cups mixed salad greens
- 100 grams goat cheese
- 0.5 cup sunflower seeds
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Wash the beetroot thoroughly, then cut off the stems and roots. Wrap each beetroot individually in aluminum foil.
Place the wrapped beetroots on a baking tray and roast in the preheated oven for about 45 minutes, or until they are tender and easy to pierce with a fork.
While the beetroots are roasting, prepare the salad dressing by mixing the olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl. Adjust seasoning to taste.
Once the beetroots are roasted, remove them from the oven and let them cool for a few minutes before unwrapping. Peel off the skins, which should come off easily.
Slice the peeled beetroots into wedges or cubes, depending on your preference.
In a large salad bowl, combine the mixed salad greens and sliced beetroot.
Crumble the goat cheese over the salad and sprinkle the sunflower seeds on top.
Drizzle the balsamic dressing over the salad and gently toss everything together to ensure even distribution of ingredients and dressing.
Garnish the salad with fresh parsley before serving.
Nutrition Facts
Calories |
1306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.6 g | 123% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 26.5 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 2086 mg | 91% | |
| Total Carbohydrate | 77.9 g | 28% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 44.8 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2689 mg | 57% | |
*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.
