Roasted Beet Goat Cheese Salad
Goat cheese salad is a fresh and savory salad, combining roasted sliced beetroot, crispy mixed greens, soft and crumbly goat cheese, crunchy walnuts, and a red vinaigrette. Enjoy as a side salad or light main meal.
Servings: 4 servings
Calories: 205kcal
Ingredients
- 1 large beetroot peeled and thinly sliced
- 4 cups mixed baby salad greens
- ½ cup crumbled goat cheese
- ¼ cup toasted walnuts coarsely chopped
- 2 Tablespoons red vinaigrette store-bought or your own
- 1 Tablespoon extra-virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Place the beetroot slices on a baking sheet and drizzle with olive oil. Roast in the oven for 20-25 minutes or until tender.
- In a large salad bowl, combine the mixed greens, roasted beetroot slices, crumbled goat cheese, and chopped walnuts.
- Drizzle the red vinaigrette over the salad and toss to combine with salt and pepper
- Serve immediately and enjoy your delicious beetroot goat cheese salad!
Notes
- Only add the red vinaigrette to the fresh beet and goat cheese salad before serving it. You should leave the vinaigrette off if you choose to assemble the salad ahead of time.
- It's best to enjoy this fresh goat cheese salad immediately after it has been assembled for the best flavor and texture. Remember that fresh salad ingredients will start to soften and wilt in storage.
- Omit the walnuts if catering to nut allergies.
Nutrition
Calories: 205kcal | Carbohydrates: 4g | Protein: 7g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Cholesterol: 13mg | Sodium: 131mg | Potassium: 176mg | Fiber: 1g | Sugar: 2g | Vitamin A: 756IU | Vitamin C: 10mg | Calcium: 55mg | Iron: 1mg