Roasted Beet and Goat Cheese and Pecan Salad with Balsamic Vinaigrette

This Roasted Beet and Goat Cheese and Pecan Salad with Balsamic Vinaigrette is a delicious and healthy salad that is perfect for lunch or dinner. It is packed with flavor and nutrition and is sure to be a hit with everyone. This salad is easy to make and only takes about 35 minutes to prepare.

Cooking Equipment:

Baking sheet Small bowl Large bowl Whisk

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

American

Keywords:

Roasted Beet, Goat Cheese, Pecan, Balsamic Vinaigrette, Salad, Healthy, Lunch, Dinner

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

2 medium beets, peeled and cut into wedges

2 tablespoons olive oil

2 tablespoons balsamic vinegar

1 tablespoon honey

1/4 teaspoon salt

1/4 teaspoon black pepper

2 cups mixed greens

1/4 cup crumbled goat cheese

1/4 cup chopped pecans

Cooking Instructions:

Preheat oven to 400 degrees F.

Place the beet wedges on a baking sheet and drizzle with olive oil. Roast for 25 minutes, or until tender.

Meanwhile, in a small bowl, whisk together the balsamic vinegar, honey, salt, and pepper.

In a large bowl, combine the mixed greens, roasted beets, goat cheese, and pecans.

Drizzle the balsamic vinaigrette over the salad and toss to combine.

Nutrition:

Calories: 437, Fat: 28g, Protein: 11g, Carbohydrates: 33g, Fiber: 6g, Sugar: 16g

Rating:

Did You Know?

Fried green tomatoes, which are slices of unripe tomatoes coated in cornmeal and fried, are a Southern delicacy.