Beetroot & Goat Cheese Salad with Walnuts
An earthy and elegant salad combining sweet roasted beetroot, creamy goat cheese, and crunchy walnuts with a balsamic vinaigrette.
Prep Time
15 minutes (if using pre-cooked beets), 1 hour (if roasting beets)
Cook Time
45-60 minutes (for beets, if roasting)
Servings
2
Vegan option available (see notes)
Ingredients
- Beetroot: 2 medium, cooked and sliced or diced
- Goat Cheese: 4 oz, crumbled
- Mixed Greens: 5 oz (or Arugula)
- Walnuts: 1/3 cup, toasted and chopped
↳ Dressing
- Olive Oil: 3 tbsp
- Balsamic Vinegar: 1 tbsp
- Dijon Mustard: 1 tsp
- Maple Syrup: 1/2 tsp (optional)
- Salt: to taste
- Black Pepper: to taste
Preparation Steps
- If using raw beetroot, preheat oven to 400°F (200°C). Wrap beetroot in foil and roast for 45-60 minutes, or until tender. Let cool, peel, and slice or dice.
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, and maple syrup (if using) for the dressing. Season with salt and pepper.
- In a large salad bowl, combine mixed greens (or arugula).
- Arrange beetroot slices/dices over the greens.
- Sprinkle with crumbled goat cheese and toasted walnuts.
- Drizzle with balsamic vinaigrette just before serving.
Notes
For a vegan version, use a vegan goat cheese alternative.