Low Fat Roasted Beetroot Salad with Goat Cheese and Walnuts
Elevate your salad game with this Low Fat Roasted Beetroot Salad with Goat Cheese and Walnuts, a beautiful medley of earthy, creamy, and nutty flavors. Featuring tender roasted beets, tangy goat cheese, and crunchy toasted walnuts, this dish is paired with a robust balsamic-honey dressing that perfectly balances sweetness and acidity. Served atop a bed of crisp mixed greens, it's a wholesome and satisfying option for light lunches or elegant dinners. With only a tablespoon of olive oil and simple ingredients, this recipe is a healthy, low-fat choice that's bursting with color, texture, and taste. Ready in under an hour, this vibrant salad is perfect for impressing guests or upgrading your meal prep game.
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Ingredients
- 4 medium beetroots
- 1 tablespoon extra virgin olive oil
- 100 grams goat cheese
- 50 grams walnuts
- 100 grams mixed salad greens
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Directions
Step 1
Preheat your oven to 200°C (400°F).
Step 2
Wash and scrub the beetroots thoroughly to remove any dirt. Trim off the greens, leaving about 1 inch of the stalk for easy handling.
Step 3
Wrap each beetroot individually in aluminum foil and place them on a baking sheet.
Step 4
Roast the beetroots in the preheated oven for 30-40 minutes or until they are tender when pierced with a fork.
Step 5
While the beetroots are roasting, toast the walnuts in a dry pan over medium heat for about 5 minutes, stirring frequently until fragrant and slightly golden. Remove from heat and set aside.
Step 6
In a small bowl, whisk together the balsamic vinegar, honey, salt, and black pepper. Slowly add the olive oil while whisking to create a smooth dressing. Adjust seasoning if necessary.
Step 7
Once the beetroots are roasted, allow them to cool for a few minutes. When cool enough to handle, peel off the skins by rubbing them gently with your hands or using a small knife.
Step 8
Cut the peeled beetroots into wedges or slices, according to your preference.
Step 9
Arrange the mixed salad greens on a serving platter or individual plates.
Step 10
Top the greens with slices of roasted beetroot.
Step 11
Scatter the toasted walnuts and crumbled goat cheese over the salad.
Step 12
Drizzle the salad with the balsamic dressing just before serving.
Step 13
Serve immediately and enjoy this delightful and wholesome salad!
Nutrition Facts
| Serving size | (851.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1116.6 |
| Total Fat 78.3g | 0% |
| Saturated Fat 26.2g | 0% |
| Polyunsaturated Fat 23.7g | |
| Cholesterol 78.6mg | 0% |
| Sodium 2122.2mg | 0% |
| Total Carbohydrate 73.6g | 0% |
| Dietary Fiber 19.9g | 0% |
| Total Sugars 50.1g | |
| Protein 39.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 334.7mg | 0% |
| Iron 9.8mg | 0% |
| Potassium 2393.8mg | 0% |
Source of Calories