Roasted Beet Salad

This Roasted Beet Salad combines earthy roasted beets with tangy goat cheese and crunchy walnuts, creating a delightful medley of flavors and textures. Tossed in a light vinaigrette, it's a refreshing and nutritious lunch option that's both satisfying and vibrant.

Ingredients

• 2 medium beets - 300 grams
• 2 cups mixed greens - 70 grams
• 50 grams goat cheese, crumbled
• 30 grams walnuts, chopped
• 2 tablespoons olive oil - 30 ml
• 1 tablespoon balsamic vinegar - 15 ml
• 1 teaspoon honey - 5 grams
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. Wash the beets thoroughly and wrap each beet in aluminum foil.
3. Place the wrapped beets on a baking sheet and roast in the preheated oven for 35-40 minutes, or until tender when pierced with a fork.
4. While the beets are roasting, prepare the vinaigrette by whisking together olive oil, balsamic vinegar, honey, salt, and black pepper in a small bowl.
5. Once the beets are cooked, remove them from the oven, unwrap, and let them cool slightly before peeling off the skin. Cut the beets into wedges.
6. In a large bowl, toss the mixed greens with the vinaigrette until well coated.
7. Divide the greens between two plates, top with roasted beet wedges, crumbled goat cheese, and chopped walnuts.
8. Serve immediately, drizzled with any remaining vinaigrette if desired.

Nutrition

• Calories: 320
• Protein: 9 g
• Carbs: 29 g
• Fiber: 5 g
• Sugar: 10 g
• Sodium: 150 mg
• Cholesterol: 10 mg
• Total Fat: 22 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants, particularly betalains, which may help reduce inflammation.
• High in dietary fiber, promoting digestive health and regularity.

Tags