Roasted Beet Salad with Raspberry Balsamic Vinaigrette
Elevate your salad game with this vibrant Roasted Beet Salad with Raspberry Balsamic Vinaigrette—a perfect harmony of earthy, tangy, and sweet flavors. Tender, oven-roasted beets take center stage, complemented by creamy goat cheese, crunchy toasted walnuts, and bursts of fresh raspberries. Nestled on a bed of crisp mixed greens, this salad is brought to life with a luscious vinaigrette made from raspberry preserves, balsamic vinegar, and a hint of honey. With its stunning colors and irresistible flavor profile, this salad is as beautiful as it is delicious, making it an ideal choice for dinner parties, light lunches, or special occasions. Packed with antioxidants and wholesome ingredients, this recipe is a nutritious indulgence that's sure to impress every guest at the table.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 4 medium beets
- 2 tablespoons extra virgin olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 6 cups mixed salad greens
- 0.5 cup crumbled goat cheese
- 0.25 cup chopped toasted walnuts
- 0.5 cup fresh raspberries
- 2 tablespoons raspberry preserves
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 3 tablespoons extra virgin olive oil (for vinaigrette)
Instructions
Preheat your oven to 400°F (200°C).
Clean the beets by scrubbing them under running water, then trim off the stems and roots.
Drizzle the beets with 2 tablespoons of extra virgin olive oil and season with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper.
Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast for 40-50 minutes or until they are tender when pierced with a fork.
While the beets are roasting, prepare the vinaigrette. In a small bowl, whisk together 2 tablespoons of raspberry preserves, 3 tablespoons of balsamic vinegar, 1 tablespoon of honey, and 3 tablespoons of extra virgin olive oil. Set aside.
Once the beets are roasted, allow them to cool for 10 minutes. Then, gently peel off the skins using your hands or a paper towel.
Slice the roasted beets into thin wedges or rounds.
On a large serving platter or individual plates, arrange 6 cups of mixed salad greens.
Top the greens with the sliced roasted beets, 0.5 cups of crumbled goat cheese, 0.25 cups of chopped toasted walnuts, and 0.5 cups of fresh raspberries.
Drizzle the raspberry balsamic vinaigrette over the salad just before serving. Toss gently to combine if desired.
Serve immediately and enjoy your roasted beet salad with raspberry balsamic vinaigrette!
Nutrition Facts
Calories |
342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 503 mg | 22% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 18.9 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 528 mg | 11% | |
*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.
