Beet Salad with Goat Cheese Recipe
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5.0
6 reviews
Excellent
Beet Salad with Goat Cheese Recipe
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This Beet Salad with Goat Cheese is a restaurant-quality dish that's perfect for any occasion. With roasted beets, crunchy walnuts, tangy goat cheese, and a homemade dressing, this salad is a sure crowd-pleaser. Serve it warm or cold with soup, sides, or your favorite entree.
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Ingredients
For The Beets
- 4 medium size beets
- 2 tablespoons olive oil
- salt & pepper
For The Dressing
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 clove of garlic minced
- 2 tablespoons balsamic vinegar
- ¼ cup olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For The Salad
- 1 small shallot chopped
- 6 cups arugula and spring mix 80 gr - arugula + 100 gr spring mix
- ½ cup walnuts chopped
- 4 oz. goat cheese crumbled
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Instructions
To roast beets for salad:
- Preheat the oven to 400 degrees F.
- Cut four 8-10-inch square aluminum foils. Place a beet in the middle, drizzle with ½ tablespoon olive oil, and sprinkle it with salt and pepper.
- Cover it tightly with aluminum foil. Repeat the same process with the rest of the beets.
- Place covered beets on the prepared baking sheet and bake for 25-30 minutes or until they are easily pierced with the tip of a knife.
- Unwrap the beets and let them cool for 10 minutes on the kitchen counter. Gently remove the skins and cut them into wedges.
To make the dressing:
- Place maple syrup, Dijon mustard, garlic, balsamic vinegar, olive oil, salt, and pepper in a mason jar. Put the lid on and give it a vigorous shake to combine.
To assemble the salad:
- Place the salad greens and the chopped shallot into a large salad bowl.
- Drizzle it with the dressing and gently toss to ensure all salad greens are evenly coated with the vinaigrette.
- Add in cooked beets and walnuts and toss to combine.
- Garnish with crumbled goat cheese and serve.
Notes
- : You can follow the instructions above to roast the beets and make the dressing ahead of time. For best results, I recommend storing the beets and the dressing in separate airtight containers in the fridge for up to two days before serving. When you’re ready to serve, simply assemble the salad.
- Make ahead: You can follow the instructions above to roast the beets and make the dressing ahead of time. For best results, I recommend storing the beets and the dressing in separate airtight containers in the fridge for up to two days before serving. When you’re ready to serve, simply assemble the salad.
- Store: Store your leftover salad in an airtight container or in a large bowl covered with plastic wrap. It will stay fresh in the fridge for a day or two. I don’t recommend storing it any longer than that, as the greens will wilt and become limp.
- Air Fryer Beets: If you have an air fryer, you can cook the beets in the air fryer in about 15 minutes.
Nutrition Information
Show Details
Serving
1g
Calories
414kcal
(21%)
Carbohydrates
32g
(11%)
Protein
15g
(30%)
Fat
27g
(42%)
Saturated Fat
5g
(25%)
Cholesterol
9mg
(3%)
Sodium
322mg
(13%)
Potassium
734mg
(21%)
Fiber
7g
(28%)
Sugar
11g
(22%)
Vitamin A
752IU
(15%)
Vitamin C
31mg
(34%)
Calcium
99mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 414kcal | 21% |
| Carbohydrates | 32g | 11% |
| Protein | 15g | 30% |
| Fat | 27g | 42% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 9mg | 3% |
| Sodium | 322mg | 13% |
| Potassium | 734mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 752IU | 15% |
| Vitamin C | 31mg | 34% |
| Calcium | 99mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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