American 60 min

Roasted Beet and Goat Cheese Salad

Name: Roasted Beet and Goat Cheese Salad
Total time: 60 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 medium beets, scrubbed; 5 oz mixed greens or arugula; 4 oz goat cheese, crumbled; ½ cup candied walnuts; ¼ cup thinly sliced red onion; For dressing: 2 tablespoons balsamic vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, 4 tablespoons olive oil, salt and pepper; 1 tablespoon olive oil for beets

vegetariangluten-freehealthy

Ingredientsfor 2

320

Cal

Protein

28g

Carbs

22g

Fat

14 medium beets, scrubbed
25 oz mixed greens or arugula
34 oz goat cheese, crumbled
4½ cup candied walnuts
5¼ cup thinly sliced red onion
6For dressing: 2 tablespoons balsamic vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, 4 tablespoons olive oil, salt and pepper
71 tablespoon olive oil for beets

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Instructions

1
Preheat oven to 400°F. Wrap each beet individually in foil with a drizzle of olive oil and a pinch of salt. Roast 55–65 minutes until completely tender when pierced with a sharp knife. Let cool, then peel by rubbing the skins off with a paper towel — they slip right off. Cut into wedges. (Wear gloves or the beet juice will stain your hands.)
2
Whisk balsamic vinegar, honey, and Dijon mustard. Slowly drizzle in olive oil while whisking to create an emulsified dressing. Season with salt and pepper.
3
Toss greens with enough dressing to lightly coat — start with less and add more. The greens should glisten but not be swimming in dressing.
4
Arrange dressed greens on a platter. Top with roasted beet wedges, crumbled goat cheese, candied walnuts, and red onion. Drizzle remaining dressing over the beets. The sweet beets, tangy goat cheese, and bitter greens create a perfectly balanced salad.