This vibrant roasted beet salad is a delightful combination of earthy beets, tangy goat cheese, and a refreshing citrus vinaigrette. Perfect as a side dish or a light meal, it’s packed with nutrients and bursting with flavor!
Ingredients
- For the Salad:
- 4 medium-sized beets, scrubbed clean
- 4 cups mixed salad greens (arugula, spinach, or your choice)
- 1/2 cup crumbled goat cheese
- 1/4 cup walnuts or pecans, toasted
- 1/4 cup thinly sliced red onion
- Fresh herbs (like parsley or basil) for garnish
- For the Citrus Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh orange juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Roast the Beets:
- Preheat the oven to 400°F (200°C).
- Wrap each beet in aluminum foil and place them on a baking sheet.
- Roast for about 45-60 minutes, or until tender when pierced with a fork.
- Let them cool, then peel and slice into wedges.
- Prepare the Vinaigrette:
- In a small bowl, whisk together olive oil, balsamic vinegar, orange juice, Dijon mustard, salt, and pepper until well combined.
- Assemble the Salad:
- In a large salad bowl, combine the mixed greens, roasted beet wedges, sliced red onion, and toasted nuts.
- Drizzle the vinaigrette over the salad and toss gently to combine.
- Serve:
- Top with crumbled goat cheese and fresh herbs.
- Serve immediately and enjoy!
Feel free to customize the salad with additional toppings like avocado, citrus segments, or other nuts!