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Beet & Walnut Salad

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1h

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4 servings

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1 Reviews
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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

Read instructions and get ready to cook

1
Preheat the oven

Preheat the oven to 400°F (200°C).

2
Prepare the beets

Trim the stems and roots from 4 medium beets and wash them thoroughly. Wrap each beet individually in aluminum foil.

3
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.

4
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.

5
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.

6
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.

7
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.

8
Add the goat cheese

Crumble 4 ounces of goat cheese over the salad.

9
Dress the salad

Drizzle the honey-mustard vinaigrette over the salad and gently toss to combine.

10
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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