Recipe details
Lunch
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Beet & Walnut Salad
1h
4 servings
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This vibrant and nutritious beet and walnut salad is a perfect combination of earthy flavors and crunchy textures. Tender roasted beets are tossed with toasted walnuts, tangy goat cheese, and a simple honey-mustard vinaigrette. This easy-to-make salad is a great way to incorporate healthy ingredients into your diet and can be served as a side dish or light main course.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
6 g
8 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Milk
Mustard
Nuts
Ingredients
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Steps
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Preheat the oven
Preheat the oven to 400°F (200°C).
Prepare the beets
Trim the stems and roots from 4 medium beets and wash them thoroughly. Wrap each beet individually in aluminum foil.
Roast the beets
Place the wrapped beets on a baking sheet and roast in the preheated oven for 45-60 minutes, or until tender when pierced with a fork. Remove from the oven and let cool slightly.
Toast the walnuts
While the beets are roasting, toast 1 cup of walnuts in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 5-7 minutes. Remove from heat and let cool, then roughly chop the walnuts.
Prepare the vinaigrette
In a small bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of apple cider vinegar, 1 tablespoon of Dijon mustard, 1 tablespoon of honey, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined.
Peel and slice the beets
Once the roasted beets are cool enough to handle, peel off the skin and slice the beets into 1/4-inch thick rounds.
Assemble the salad
In a large salad bowl, arrange 4 cups of mixed salad greens. Top the greens with the sliced beets and chopped toasted walnuts.
Add the goat cheese
Crumble 4 ounces of goat cheese over the salad.
Dress the salad
Drizzle the honey-mustard vinaigrette over the salad and gently toss to combine.
Serve
Serve the beet and walnut salad immediately, while the beets are still slightly warm, for a delightful contrast of temperatures and textures.
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