Roasted Beet and Goat Cheese Salad with Dijon Vinaigrette

This roasted beet and goat cheese salad is an easy yet flavorful dish that can be served as a light lunch or dinner option. It’s full of nutrition thanks to the beets, greens, and goat cheese which are all tossed together in a tangy Dijon vinaigrette for an extra punch of flavor!

Cooking Equipment:

Baking sheet, parchment paper, small bowl, large bowl

Preparation Time:

10

Cooking Time:

Total Time:

35

Cuisine:

Mediterranean

Keywords:

Keywords:

Roasted Beet, Goat Cheese, Salad, Dijon Vinaigrette

Meal:

Main Course

Cooking Method:

Roasting

Dietary Restrictions:

Vegetarian

Servings:

1

Ingredients:

2 medium beets, peeled and cut into wedges
2 tablespoons olive oil
Salt and pepper to taste
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
2 tablespoons honey
4 cups mixed greens of your choice (arugula, spinach, etc.)
½ cup crumbled goat cheese

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 preheated oven for 25 minutes or until tender.
Meanwhile, in a small bowl whisk together the white wine vinegar, Dijon mustard and honey until combined. Set aside.
In a large bowl combine the mixed greens of your choice with the roasted beets and crumbled goat cheese. Drizzle with the prepared vinaigrette and toss to combine. Serve immediately.

Nutrition:

Calories – 300; Fat – 20g; Carbohydrates – 18g; Protein – 10g; Fiber – 4g

This roasted beet and goat cheese salad is an easy yet flavorful dish that can be served as a light lunch or dinner option. It’s full of nutrition thanks to the beets, greens, and goat cheese which are all tossed together in a tangy Dijon vinaigrette for an extra punch of flavor!

Rating:

5

Did You Know?

The region of Aquitaine is known for its foie gras and truffles.