Ingredients
Scale
- 1.5 pounds golden beets, medium-sized
- 1/2 cup walnuts, roughly chopped
- 4 ounces goat cheese, crumbled (optional)
- 5 ounces fresh greens (spring mix, arugula, or spinach)
- 1/4 cup olive oil, extra virgin
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wash the beets thoroughly and wrap them individually in foil. Roast for 45-60 minutes, or until tender when pierced with a fork. Let them cool slightly before peeling (the skins should slip off easily).
- While the beets are roasting, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, or until fragrant and lightly browned. Be careful not to burn them!
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
- Slice the cooled beets into rounds or wedges. In a large bowl, toss the fresh greens with some of the vinaigrette. Arrange the greens on a platter or individual plates. Top with the sliced beets, toasted walnuts, and crumbled goat cheese (if using). Drizzle with the remaining vinaigrette.
- Serve immediately and savor the delightful flavors of your Golden Beet Salad!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Calories: 350 kcal
- Sugar: 15 g
- Fat: 25 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 8 g