Salads & Bowls Free recipe

Beet and Goat Cheese Salad

Beet and Goat Cheese Salad is fresh, crisp done right -- earthy roasted beets with creamy goat cheese and greens. It comes together in about 20 minutes, which makes it an easy weeknight option.

Prep: 5 min Cook: 15 min Total: 20 min

20Minutes

4Servings

4.8Rating

EasyLevel

Why you'll love this recipe

Ready in about 20 minutes from start to finish.
A short, straightforward ingredient list with no special equipment needed.
Leftovers hold up well for lunch the next day.

Ingredients

Makes 4 servings

4 medium beets, roasted and sliced
6 cups mixed greens
1/2 cup crumbled goat cheese
1/2 cup candied walnuts
1/4 red onion sliced
For dressing: 3 tbsp olive oil, 1 tbsp balsamic, 1 tsp honey, salt

Estimated Nutrition (per serving)

260Calories

24gFat

6gCarbs

4gProtein

Estimated from the ingredients above; actual values vary by brand and exact measurements.

Method

Step 1
Roast the beets wrapped in foil at 400 degrees F for about 45 minutes until tender, then cool, peel (the skins slip off), and slice.
Step 2
Whisk the olive oil, balsamic, honey, and salt into a dressing.
Step 3
Spread the mixed greens on a platter.
Step 4
Arrange the sliced beets and red onion over the greens.
Step 5
Scatter with goat cheese and candied walnuts.
Step 6
Drizzle with the dressing and serve.

Cook's tips

Dress it just before serving so the greens stay crisp instead of wilting.
Store leftovers in an airtight container in the fridge for up to 2 days.
Taste and adjust the seasoning right before serving -- salt levels vary a lot between brands of broth, sauce, and canned goods.

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