Description
A refreshing and vibrant beet salad topped with creamy goat cheese and drizzled with a tangy balsamic vinaigrette.
Ingredients
- 4 medium beets, roasted and sliced
- 4 oz goat cheese, crumbled
- 2 cups mixed greens
- 1/4 cup walnuts, toasted
- 1/4 cup balsamic vinegar
- 1/2 cup olive oil
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and roast the beets for about 45 minutes until tender.
- Let the beets cool, then peel and slice them.
- In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper to make the vinaigrette.
- In a large bowl, combine mixed greens, sliced beets, and walnuts.
- Drizzle the vinaigrette over the salad and toss gently to combine.
- Top with crumbled goat cheese before serving.
Notes
- For added flavor, consider adding sliced apples or pears.
- This salad can be served warm or cold.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American