Soy-Free Beet and Goat Cheese Salad
Elevate your salad game with this vibrant and satisfying Soy-Free Beet and Goat Cheese Salad, a perfect combination of earthy, sweet, and tangy flavors. Roasted to tender perfection, juicy red beets are paired with creamy goat cheese, crunchy toasted walnuts, and a medley of fresh salad greens. The pièce de résistance? A honey-balsamic vinaigrette that perfectly marries the flavors with a hint of Dijon mustard for an extra layer of complexity. Garnished with a sprinkle of fresh chives, this wholesome, gluten-free dish is ideal for any occasion, from light lunches to elegant dinners. Simple yet sophisticated, it’s a celebration of seasonal ingredients and refined textures, all without a trace of soy.
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Recipe Information
Ingredients
- 4 whole medium red beets
- 120 grams goat cheese
- 60 grams walnuts
- 150 grams mixed salad greens
- 60 ml extra virgin olive oil
- 30 ml balsamic vinegar
- 15 ml honey
- 5 ml Dijon mustard
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon fresh chives
Instructions
Preheat your oven to 200°C (400°F).
Wash and scrub the beets thoroughly to remove any dirt. Wrap each beet in aluminum foil and place them on a baking sheet.
Roast the beets in the preheated oven for 40-45 minutes, or until they are tender when pierced with a fork.
While the beets are roasting, prepare the vinaigrette by whisking together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper in a small bowl until well combined.
Toast the walnuts in a dry skillet over medium heat for about 5 minutes, stirring frequently until they are golden and fragrant. Set aside to cool.
Once the beets are done roasting, allow them to cool slightly before handling. Use a paper towel to rub off the skins gently; they should come off easily.
Cut the peeled beets into bite-sized wedges.
In a large salad bowl, combine the mixed salad greens, roasted beet wedges, crumbled goat cheese, and toasted walnuts.
Drizzle the salad with the prepared vinaigrette and gently toss to coat the ingredients evenly.
Garnish the salad with freshly chopped chives before serving.
Nutrition Facts
Calories |
1658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.8 g | 172% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 28.5 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 3532 mg | 154% | |
| Total Carbohydrate | 83.0 g | 30% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 57.1 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 397 mg | 31% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2597 mg | 55% | |
*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.
