Roasted Beet Salad
Elevate your salad game with this Roasted Beet Salad, a stunning medley of earthy roasted beets, creamy goat cheese, and crunchy toasted walnuts, all nestled atop a bed of fresh mixed greens. This vibrant dish is brought to life with a bright and tangy homemade citrus vinaigrette, made with fresh orange juice, balsamic vinegar, and a hint of honey. Perfect as a refreshing appetizer or a light yet satisfying main course, this salad not only boasts bold flavors but also an irresistible pop of color. With its balance of textures and wholesome ingredients, this roasted beet salad is an elegant and nutrient-packed addition to any table. It’s easy to prepare, naturally gluten-free, and sure to impress at your next gathering!
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Recipe Information
Ingredients
- 4 medium beets
- 2 tablespoons olive oil
- 4 ounces goat cheese
- 0.5 cup walnuts
- 6 cups mixed salad greens
- 3 tablespoons orange juice
- 1.5 tablespoons balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Scrub the beets clean and trim off the tops and roots. Wrap each beet individually in aluminum foil.
Place the wrapped beets on a baking sheet and roast in the oven for 50-60 minutes, or until they are tender when pierced with a fork.
While the beets are roasting, toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until they are fragrant and lightly browned. Set aside to cool.
In a small bowl, whisk together the orange juice, balsamic vinegar, honey, Dijon mustard, salt, and black pepper. Gradually drizzle in the olive oil while whisking to create a smooth vinaigrette.
Once the beets are cool enough to handle, use a paper towel to rub off their skins. Slice the beets into thin wedges or rounds.
On a large serving platter, spread the mixed salad greens evenly. Arrange the roasted beets on top.
Crumble the goat cheese over the salad, then sprinkle with the toasted walnuts.
Drizzle the citrus vinaigrette over the salad just before serving. Toss gently if desired.
Serve immediately and enjoy your vibrant and flavorful roasted beet salad.
Nutrition Facts
Calories |
1320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.9 g | 133% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 31.4 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 1995 mg | 87% | |
| Total Carbohydrate | 61.4 g | 22% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 39.9 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 376 mg | 29% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2153 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.
