Roasted Beet and Goat Cheese Salad Recipe – Healthy

The Roasted Beet and Goat Cheese Salad Recipe is a delightful, nutrient-rich dish that perfectly balances sweet, earthy beets with creamy, tangy goat cheese. This salad is ideal for a light lunch, a side dish for dinner, or even a healthy appetizer at a gathering. The combination of fresh greens, crunchy nuts, and a simple vinaigrette creates a harmonious blend of flavors and textures, making this salad both delicious and visually stunning. Whether you’re looking for a nutrient-packed meal or a show-stopping salad to impress guests, this recipe is a must-try!

Nutrition Facts (Per Serving)

• Calories: 250
• Protein: 7g
• Carbohydrates: 22g
• Fat: 15g
• Fiber: 5g
• Sugar: 10g
• Sodium: 180mg
• Calcium: 10% DV
• Iron: 8% DV

Recipe Details

• Prep Time: 15 minutes
• Active Time: 10 minutes
• Resting Time: 30 minutes
• Total Time: 55 minutes
• Cuisine: Mediterranean, American
• Course: Salad, Appetizer
• Servings: 4
• Calories per Serving: 250

Equipment Needed

• Baking sheet
• Aluminum foil
• Sharp knife
• Cutting board
• Mixing bowls
• Whisk
• Salad tongs
• Measuring cups and spoons

Ingredients

For the Salad:

• 4 medium beets, washed and trimmed
• 4 oz (113g) goat cheese, crumbled
• 4 cups mixed greens (arugula, spinach, or baby kale)
• 1/4 cup walnuts or pecans, toasted
• 1/4 cup red onion, thinly sliced
• 1/4 cup pomegranate seeds (optional)

For the Dressing:

• 3 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp honey or maple syrup
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

Step 1: Roast the Beets

1. Preheat your oven to 400°F (200°C).
2. Wrap each beet individually in aluminum foil and place them on a baking sheet.
3. Roast for 40-50 minutes, or until a knife easily pierces through them.
4. Remove from the oven and let them cool for about 30 minutes.
5. Once cooled, peel off the skins using a paper towel or your hands.
6. Cut the beets into thin slices or bite-sized cubes.

Step 2: Prepare the Dressing

1. In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper until well combined.
2. Set aside to let the flavors meld while preparing the salad.

Step 3: Assemble the Salad

1. In a large bowl, add the mixed greens.
2. Top with roasted beet slices, crumbled goat cheese, toasted nuts, and red onions.
3. Drizzle the dressing over the salad and toss gently to coat.
4. Garnish with pomegranate seeds for an extra burst of flavor and color (optional).

Step 4: Serve and Enjoy!

1. Serve immediately for the best taste and texture.
2. If preparing in advance, store components separately and assemble just before serving.

Tips for the Best Salad

• Choose fresh beets: Fresh, firm beets will have a sweeter taste and better texture.
• Roast in advance: Roasted beets can be stored in the fridge for up to 5 days, making this salad easy to assemble anytime.
• Try different nuts: Swap walnuts for almonds or pistachios for a different crunch.
• Goat cheese alternatives: If you’re not a fan of goat cheese, try feta, blue cheese, or even ricotta.
• Enhance with citrus: A squeeze of fresh orange or lemon juice can brighten up the flavors.

Storage and Make-Ahead Tips

• Beets: Roast and store in an airtight container in the fridge for up to 5 days.
• Dressing: Make ahead and refrigerate for up to a week.
• Salad assembly: Assemble fresh just before serving to maintain texture and flavor.

Conclusion

This Roasted Beet and Goat Cheese Salad Recipe is a healthy, flavorful, and visually appealing dish that’s perfect for any occasion. Whether you serve it as a main dish or a side, its balance of sweet, tangy, and nutty flavors will surely impress. Try this recipe today and enjoy a nutrient-packed, restaurant-quality salad at home!