Beet and Goat Cheese Salad

This Beet and Goat Cheese Salad is a vibrant and nutritious Italian dish that combines the earthy sweetness of roasted beets with the creamy tang of goat cheese. Topped with a light vinaigrette and fresh herbs, it makes for a delightful appetizer or light meal.

Ingredients

• Beets - 300 grams
• Goat cheese - 100 grams
• Mixed salad greens - 100 grams
• Arugula - 50 grams
• Walnuts - 30 grams
• Olive oil - 2 tablespoons
• Balsamic vinegar - 1 tablespoon
• Honey - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh basil - a handful

Steps

1. Preheat the oven to 200°C (400°F).
2. Wrap the beets in aluminum foil and roast them in the oven for about 30-35 minutes or until tender.
3. While the beets are roasting, toast the walnuts in a dry skillet over medium heat for about 5 minutes, stirring frequently until fragrant.
4. Once the beets are done, remove them from the oven and let them cool slightly before peeling off the skins.
5. Slice the roasted beets into thin rounds.
6. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and black pepper to make the dressing.
7. In a large bowl, combine mixed salad greens and arugula. Drizzle with the dressing and toss gently.
8. Divide the dressed greens between two plates, then layer the beet slices and crumbled goat cheese on top.
9. Sprinkle the toasted walnuts and fresh basil over the salad before serving.

Nutrition

• Calories: 300
• Protein: 8 g
• Carbs: 25 g
• Fiber: 6 g
• Sugar: 10 g
• Sodium: 150 mg
• Cholesterol: 15 mg
• Total Fat: 22 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• Beets are rich in antioxidants and may help lower blood pressure.
• Goat cheese provides a good source of protein and calcium while being lower in fat than cow's cheese.

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