Roasted Beet and Blue Cheese Walnut Salad with Balsamic Vinaigrette

This Roasted Beet and Blue Cheese Walnut Salad with Balsamic Vinaigrette is an easy side dish that is packed with flavor, nutrition, and texture! It takes just 10 minutes of prep time before roasting in the oven for 25 minutes for a delicious Mediterranean dish that can be served immediately or chilled in the refrigerator for up to 3 days!

Cooking Equipment:

Baking sheet lined with parchment paper; small bowl; large bowl

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Roasted Beet, Blue Cheese, Walnut, Salad, Balsamic Vinaigrette

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

1 medium beet, peeled and cut into wedges

2 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons balsamic vinegar

2 tablespoons walnuts, chopped

2 tablespoons blue cheese crumbles

Cooking Instructions:

Preheat oven to 400°F (200°C).

Place the beet wedges on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for 25 minutes or until tender.

In a small bowl, whisk together the balsamic vinegar and olive oil until combined.

In a large bowl, combine the roasted beets, walnuts, and blue cheese crumbles. Pour the balsamic vinaigrette over the salad and toss to combine. Serve immediately or chill in the refrigerator for up to 3 days.

Nutrition:

Calories: 250; Fat: 18g; Carbohydrates: 14g; Protein: 8g; Sodium: 300mg; Fiber: 4g

Rating:

Did You Know?

Paella, a Spanish dish made with saffron-flavored rice, seafood, and vegetables, is a staple of Mediterranean cuisine.