Spring Greens with Beets and Goat Cheese
Brighten up your table with this vibrant **Spring Greens with Beets and Goat Cheese Salad**, a perfect balance of earthy, tangy, and nutty flavors wrapped in a homemade balsamic vinaigrette. Featuring tender roasted beets, creamy crumbled goat cheese, crispy toasted walnuts, and a medley of fresh spring greens, this salad delivers a delightful mix of textures and nutrients. The simple yet sophisticated dressing, made with olive oil, Dijon mustard, honey, and balsamic vinegar, ties everything together beautifully. Ready in just 45 minutes, this salad makes an elegant starter or light main course for any occasion. Ideal for spring and summer dining, it’s a refreshing way to showcase seasonal produce while impressing your guests with its colorful presentation.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 6 cups Spring greens (mixed baby greens, arugula, or spinach)
- 2 units Beets (medium-sized, roasted and peeled)
- 1 cup Goat cheese (crumbled)
- 0.5 cup Walnuts (toasted and roughly chopped)
- 3 tablespoons Extra-virgin olive oil
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper (freshly ground)
Instructions
Preheat your oven to 400°F (200°C). Wash the beets, wrap them individually in aluminum foil, and place them on a baking sheet. Roast in the oven for 25-30 minutes or until tender when pierced with a knife.
Once the beets are roasted, let them cool slightly. Use a paper towel to rub off their skins, and then cut them into thin wedges or slices. Set aside.
While the beets are roasting, prepare the dressing: In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined. Taste and adjust seasoning as necessary.
In a large mixing bowl, toss the spring greens with half of the prepared vinaigrette until the leaves are evenly coated.
Divide the dressed greens among four plates or arrange on a large serving platter. Top with the sliced roasted beets.
Sprinkle the crumbled goat cheese and toasted walnuts evenly over the salad.
Drizzle the remaining vinaigrette over the salad, or serve it on the side for guests to add as desired.
Serve immediately and enjoy this fresh and flavorful spring greens salad!
Nutrition Facts
Calories |
354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 8.9 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 464 mg | 20% | |
| Total Carbohydrate | 12.1 g | 4% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 7.1 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 450 mg | 10% | |
*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.
