Ruby Red Beet Salad
A vibrant salad featuring roasted beets, crunchy walnuts, creamy goat cheese, and a tangy balsamic dressing, embodying the flavors of fall.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 medium beets
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1/4 cup chopped walnuts
- 1/4 cup crumbled goat cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the beets with 1 tablespoon of olive oil, half of the salt, and half of the pepper in a mixing bowl to coat them.
- Wrap each beet individually in foil.
- Place the wrapped beets on a baking sheet and roast for 45-50 minutes until tender.
- Cool the beets slightly after removing from the oven. Unwrap, peel, and slice into wedges.
- Whisk together the remaining olive oil, balsamic vinegar, honey, the rest of the salt and pepper to create the dressing.
- Combine the beet wedges, walnuts, goat cheese, and parsley in a serving bowl. Drizzle the dressing over the top.
- Transfer the salad to a platter or divide into individual plates for serving.
Notes
Use disposable gloves when peeling beets to avoid staining your hands. Feel free to substitute goat cheese with feta or try different nuts.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 7g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg
Find it online: https://thestationrecipes.com/ruby-red-beet-salad/