Roasted Beet and Goat Cheese Salad with Walnuts and Balsamic Vinaigrette

This roasted beet salad is an easy yet flavorful dish that can be served as a light lunch or dinner option! It’s full of nutrition from the beets, walnuts, goat cheese crumbles, and balsamic vinaigrette dressing! Plus it only takes 10 minutes of preparation time before roasting in the oven for 25–30 minutes! Enjoy!

Cooking Equipment:

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

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Roasted Beet, Goat Cheese, Walnuts, Balsamic Vinaigrette, Salad

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

2 medium beets, peeled and cut into wedges

2 tablespoons olive oil

Salt and pepper to taste

2 tablespoons balsamic vinegar

1 tablespoon honey or maple syrup (optional)

2 tablespoons walnuts, chopped

2 ounces goat cheese, crumbled

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 for 25–30 minutes until tender.

Meanwhile, in a small bowl whisk together the balsamic vinegar, honey or maple syrup (if using), salt and pepper to taste. Set aside.

Once the beets are done roasting, let cool slightly before adding them to a large bowl along with the walnuts and goat cheese crumbles. Pour over the balsamic vinaigrette and toss gently to combine. Serve immediately or chill in the refrigerator for up to 3 days before serving.

Nutrition:

Calories – 250; Fat – 16g; Carbohydrates – 14g; Protein – 9g; Fiber – 4g

Rating:

Did You Know?

Shakshuka, a dish made from eggs cooked in a tomato-based sauce with onions, garlic, and spices, is a popular dish in Middle Eastern and North African cuisine.