Heart-Healthy Beet and Goat Cheese Salad
Brighten up your plate with this Heart-Healthy Beet and Goat Cheese Salad, a vibrant and nutritious dish that’s as delicious as it is beautiful. Featuring tender roasted beets, creamy crumbled goat cheese, and crunchy toasted walnuts atop a bed of fresh mixed greens, this salad strikes the perfect balance between earthy, tangy, and subtly sweet flavors. A homemade balsamic vinaigrette, delicately sweetened with honey and enhanced with Dijon mustard, ties everything together, making it a wholesome and satisfying choice for lunch or dinner. Packed with antioxidants, healthy fats, and essential nutrients, this easy-to-make salad is perfect for those seeking a flavorful, heart-healthy meal. Whether served as a light main or a stunning appetizer, this recipe is sure to impress both your taste buds and your guests.
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Ingredients
- 4 medium beets
- 2 tbsp olive oil
- 6 cups mixed salad greens
- 3 oz goat cheese
- 1 cup walnuts
- 1 tbsp balsamic vinegar
- 1 tsp honey
- 1 tsp Dijon mustard
- 0.5 tsp salt
- 0.25 tsp black pepper
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Wash the beets thoroughly and dry them with a towel. Trim the tops and ends of the beets.
Step 3
Place the beets on a sheet of aluminum foil, drizzle with 1 tablespoon of olive oil, wrap tightly, and place them on a baking sheet.
Step 4
Roast the beets in the oven for 40-45 minutes or until they can be easily pierced with a fork. Remove from oven and let them cool slightly.
Step 5
While the beets are roasting, toast the walnuts in a small skillet over medium heat for 3-5 minutes until lightly golden and fragrant. Set aside to cool.
Step 6
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper to form the vinaigrette.
Step 7
Once beets are cool enough to handle, peel off the skins and slice into wedges.
Step 8
In a large salad bowl, place the mixed salad greens. Add the beet wedges on top.
Step 9
Crumble the goat cheese over the salad, followed by the toasted walnuts.
Step 10
Drizzle the vinaigrette over the salad and gently toss to combine.
Step 11
Divide the salad among serving plates and serve immediately.
Nutrition Facts
| Serving size | (1018.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1668.1 |
| Total Fat 134.5g | 0% |
| Saturated Fat 29.7g | 0% |
| Polyunsaturated Fat 59.5g | |
| Cholesterol 66.8mg | 0% |
| Sodium 2213.8mg | 0% |
| Total Carbohydrate 83.1g | 0% |
| Dietary Fiber 25.9g | 0% |
| Total Sugars 50.3g | |
| Protein 48.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 419.1mg | 0% |
| Iron 12.5mg | 0% |
| Potassium 2963.5mg | 0% |
Source of Calories