Whole30 Roasted Beetroot Salad with Goat Cheese and Walnuts
Elevate your salad game with this vibrant Whole30 Roasted Beetroot Salad with Goat Cheese and Walnuts, bursting with earthy sweetness and creamy, tangy goodness. Perfect for clean eating enthusiasts, this recipe combines oven-roasted beetroots with toasted walnuts, fresh mixed greens, and crumbles of rich goat cheese for a delightful combination of textures and flavors. A simple yet sophisticated balsamic vinaigrette ties the dish together, making it a wholesome, nutrient-packed option for lunch or dinner. Ready in under an hour, and effortlessly customizable, this salad is ideal for meal prep or impressing guests with a fresh, seasonal platter. Discover how healthy can be delicious!
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Recipe Information
Ingredients
- 4 medium beetroots
- 2 tablespoons olive oil
- 0.5 teaspoon freshly ground black pepper
- 1 teaspoon sea salt
- 0.5 cup walnuts
- 4 cups mixed salad greens
- 2 tablespoons balsamic vinegar
- 1 teaspoon dijon mustard
- 4 ounces goat cheese
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the beetroots, then pat them dry with a paper towel. Slice off their tops and bottoms.
Wrap each beetroot individually in aluminum foil and place them on a baking sheet.
Roast in the preheated oven for 35-45 minutes, or until a fork can easily pierce through the beetroots.
While the beetroots are roasting, toast the walnuts in a small pan over medium heat, stirring occasionally, until they are lightly browned and fragrant. This should take about 5 minutes. Remove from heat and set aside.
In a small bowl, whisk together the olive oil, balsamic vinegar, dijon mustard, sea salt, and freshly ground black pepper to create the dressing.
Once the beetroots have finished roasting, remove them from the oven and let them cool for about 10 minutes.
Carefully peel the skins off the beetroots using your fingers or a paring knife, wearing gloves if desired to prevent staining.
Cut the peeled beetroots into bite-sized wedges and place them in a large salad bowl.
Add the mixed salad greens and toasted walnuts to the salad bowl with the beetroot wedges.
Drizzle the salad with the dressing and gently toss to combine all ingredients.
Crumble the goat cheese over the top of the salad.
Serve immediately and enjoy your Whole30 Roasted Beetroot Salad with Goat Cheese and Walnuts.
Nutrition Facts
Calories |
1361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.1 g | 133% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 31.1 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 3462 mg | 151% | |
| Total Carbohydrate | 70.7 g | 26% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 45.0 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 382 mg | 29% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2558 mg | 54% | |
*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.
