Roasted Beet Salad
Sweet roasted beets, creamy goat cheese, and crunchy walnuts over fresh greens make an elegant, colorful salad. A simple balsamic dressing ties the earthy and tangy flavors together. It works as a starter or a light meal.
- ⏱ 60 min
- 📊 easy
- 🍽 For Two
Ingredients
- 4 beets
- 4 cups mixed greens
- 100 g goat cheese
- 60 g walnuts
- to dress balsamic and olive oil
Instructions
- Wrap the beets in foil and roast at 200C (400F) for about 45 minutes until tender.
- Let them cool, then rub off the skins and cut into wedges.
- Toss the greens lightly with olive oil and balsamic.
- Arrange the greens on plates.
- Top with the beet wedges, crumbled goat cheese, and toasted walnuts.
- Drizzle with a little more balsamic and serve.
💡 Chef's tip
Dress and plate the beets separately from the greens, since their juices will stain everything pink if tossed together too early.
Roasting the beets whole in foil concentrates their natural sweetness and makes the skins slip off easily once cooled.
Nutrition (per serving)
- Calories: 280 kcal
- Protein: 9 g
- Carbs: 18 g
- Fat: 20 g
