This vibrant roasted beet salad combines earthy beets, fresh greens, tangy cheese, and a zesty dressing to create a flavorful and nutritious dish perfect for any occasion.
Ingredients:
- 4 medium-sized beets, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 cups mixed salad greens (e.g., arugula, spinach, or kale)
- 1/2 cup crumbled goat cheese or feta
- 1/4 cup chopped walnuts (optional)
- 1/4 cup dried cranberries (optional)
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400°F (200°C).
- Toss the beet cubes with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
- Roast the beets for 30-40 minutes, flipping halfway through, until tender and slightly caramelized. Let them cool.
- In a large salad bowl, combine the salad greens, roasted beets, goat cheese, walnuts, and cranberries.
- In a small bowl, whisk together the dressing ingredients until smooth. Adjust seasoning as needed.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately and enjoy!