Yummy Beet Salad with Raspberry Dressing
Brighten up your table with this vibrant and flavorful Yummy Beet Salad with Raspberry Dressing, packed with wholesome ingredients and a touch of indulgence. Roasted beets take center stage, offering natural sweetness and a tender bite, perfectly complemented by creamy goat cheese, crunchy toasted walnuts, and a bed of fresh, crisp mixed greens. The showstopper? A homemade raspberry dressing bursting with fruity zing, crafted from fresh raspberries, raspberry vinegar, honey, and a hint of Dijon mustard for depth. With its gorgeous colors, earthy flavors, and a delightful tangy-sweet balance, this salad is both a feast for the eyes and a nutritious treat for your palate—a perfect option for dinner parties, elegant lunches, or a refreshing side dish. Ready in just over an hour and serving up to 4, it’s the ultimate harmony of taste and texture! Keywords: roasted beet salad, raspberry vinaigrette, goat cheese salad, healthy salad recipes, vibrant beet salad.
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Recipe Information
Ingredients
- 4 medium-sized Beets
- 2 tablespoons Olive oil
- 6 cups Mixed salad greens
- 0.5 cup Goat cheese
- 0.333 cup Walnuts
- 1 cup Fresh raspberries
- 2 tablespoons Raspberry vinegar
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Wash the beets thoroughly under running water to remove dirt. Do not peel them yet.
Wrap each beet individually in aluminum foil and place them on a baking sheet.
Roast the beets in the preheated oven for 45 minutes or until they are tender when pierced with a fork.
While the beets are roasting, prepare the raspberry dressing. In a blender or food processor, combine fresh raspberries, raspberry vinegar, honey, Dijon mustard, olive oil, salt, and black pepper. Blend until smooth and creamy. Taste and adjust seasoning as needed.
Once the beets are roasted and cool enough to handle, remove the foil and gently rub the skins off using a paper towel. Slice or dice the peeled beets as desired.
Toast the walnuts in a small dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. Set aside to cool.
In a large salad bowl, combine the mixed salad greens, roasted beet slices, goat cheese crumbles, and toasted walnuts.
Drizzle the raspberry dressing over the salad just before serving, tossing lightly to coat.
Serve immediately and enjoy your Yummy Beet Salad with Raspberry Dressing!
Nutrition Facts
Calories |
300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 600 mg | 26% | |
| Total Carbohydrate | 22.9 g | 8% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 13.6 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 585 mg | 12% | |
*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.
