Low Carb Roasted Beet Salad with Goat Cheese and Walnuts
Brighten up your table with this Low Carb Roasted Beet Salad with Goat Cheese and Walnuts, a nutrient-packed dish that's as beautiful as it is delicious! This recipe features tender, caramelized roasted beets paired with peppery baby arugula, creamy goat cheese, and crunchy toasted walnuts for a blissful combination of flavors and textures. A tangy balsamic vinaigrette lightly sweetened with honey ties everything together. Not only is this salad visually stunning, but it’s also low in carbs, making it a perfect choice for health-conscious food lovers. Ready in just under an hour, it’s versatile enough to serve as a vibrant appetizer, a light lunch, or a stunning side for any meal.
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Ingredients
- 4 pieces medium beets
- 2 tablespoons olive oil
- 0.5 teaspoons sea salt
- 0.25 teaspoons black pepper
- 4 cups baby arugula
- 4 ounces goat cheese
- 0.5 cups walnuts
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Wash the beets thoroughly under running water. Cut off the greens and the root ends, and then peel them using a vegetable peeler.
Step 3
Cut the peeled beets into small wedges, approximately 1-inch in thickness.
Step 4
Place the beet wedges on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with sea salt and black pepper.
Step 5
Toss the beets to ensure they are evenly coated with oil and seasoning. Spread them out in a single layer on the baking sheet.
Step 6
Roast the beets in the preheated oven for 35 to 45 minutes or until they are tender and slightly caramelized, flipping them halfway through the cooking time.
Step 7
While the beets are roasting, prepare the walnuts. Place them on a dry skillet over medium heat and toast for about 5 minutes, stirring occasionally, until they are golden and fragrant. Set aside to cool.
Step 8
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, and honey to make the dressing.
Step 9
Once the beets have completed roasting, allow them to cool slightly. In a large salad bowl, combine the baby arugula and roasted beets.
Step 10
Crumble the goat cheese over the salad and sprinkle the toasted walnuts on top.
Step 11
Drizzle the salad with the balsamic dressing and gently toss to combine all ingredients evenly.
Step 12
Serve the salad immediately while the beets are warm or refrigerate for 30 minutes for a chilled option.
Nutrition Facts
| Serving size | (678.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1281.3 |
| Total Fat 102.7g | 0% |
| Saturated Fat 32.0g | 0% |
| Polyunsaturated Fat 31.0g | |
| Cholesterol 89.1mg | 0% |
| Sodium 1983.8mg | 0% |
| Total Carbohydrate 55.4g | 0% |
| Dietary Fiber 15.0g | 0% |
| Total Sugars 36.9g | |
| Protein 41.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 461.6mg | 0% |
| Iron 9.5mg | 0% |
| Potassium 1860.0mg | 0% |
Source of Calories