Ingredients
Scale
- 2 red beets
- 2 golden beets
- 4 oz creamy goat cheese
- 4 cups baby greens (spinach, arugula, or spring mix)
- 1/2 cup toasted walnuts or pecans
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wrap the beets in foil and place them on a baking tray. Roast until tender, about 45-60 minutes.
- Once roasted, let the beets cool, then peel the skin off.
- Slice or cube the roasted beets.
- In a bowl, toss the sliced beets with baby greens and toasted nuts.
- Crumble goat cheese over the top.
- In a separate cup, whisk together the olive oil, vinegar, honey, Dijon mustard, salt, and pepper to make the vinaigrette.
- Pour the vinaigrette over the salad and toss gently to coat.
- Serve immediately or keep components separate until ready to serve.
Notes
Feel free to substitute ingredients depending on personal preferences or what you have on hand. For nut allergies, sunflower seeds can be used in place of nuts.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg