Beet Salad Recipe
This Beet Salad Recipe is a colorful, nutrient-packed dish that’s perfect for any meal. Made with tender roasted beets, tangy goat cheese, crunchy walnuts, and fresh greens, it offers a delightful balance of flavors and textures. Whether you’re looking for a light lunch or a side dish for dinner, this salad is a fantastic choice. Not only is it delicious, but it’s also rich in vitamins, minerals, and antioxidants, making it as healthy as it is tasty. This easy-to-make salad will brighten up your table with its vibrant colors and irresistible taste.
Equipment
- Baking tray
- Aluminum foil
- Mixing bowl
- Whisk
- Salad tongs
- knife
Ingredients
- 4 medium-sized beets
- 100g goat cheese
- 1/2 cup walnuts (toasted)
- 4 cups mixed greens (arugula, spinach, etc.)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 200°C (400°F).
- Prepare the beets by scrubbing them clean, wrapping them in foil, and placing them on a baking tray. Roast for about 45 minutes or until tender. Let them cool before peeling and slicing into wedges.
- Toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring occasionally.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper to make the dressing.
- Assemble the salad by placing the mixed greens in a large bowl. Top with roasted beet wedges, crumbled goat cheese, and toasted walnuts.
- Drizzle the salad with the dressing, toss gently, and serve immediately.
Notes
- For extra flavor, try adding a teaspoon of Dijon mustard to the dressing.
- You can replace goat cheese with feta if preferred.
