Low Sodium Beet and Goat Cheese Salad
Brighten up your table with this vibrant and nutritious Low Sodium Beet and Goat Cheese Salad, a perfect balance of earthy sweetness and creamy tang. Featuring tender, oven-roasted beets paired with crumbled goat cheese, crunchy toasted walnuts, and fresh mixed greens, this salad is topped with a zesty citrus vinaigrette made with fresh orange juice and a hint of honey. It’s a heart-healthy option, with no added salt, making it ideal for those watching their sodium intake without sacrificing flavor. Perfect for a light lunch, a stunning starter, or a wholesome side dish, this salad is as visually stunning as it is delicious. Packed with nutrient-rich ingredients and ready in just under an hour, it’s a delightful way to savor the natural goodness of seasonal produce.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 whole medium-sized beets
- 2 tablespoons olive oil
- 3 tablespoons fresh orange juice
- 1.5 tablespoons white wine vinegar
- 1 teaspoon honey
- 0.25 teaspoon ground black pepper
- 6 cups mixed salad greens
- 4 ounces goat cheese
- 0.5 cup unsalted walnuts
- 2 tablespoons fresh chives
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Wash and trim the beets, then wrap each beet individually in aluminum foil. Place them on a baking sheet.
Step 3
Roast the beets in the oven for about 35-40 minutes, or until they are tender when pierced with a fork.
Step 4
While the beets are roasting, prepare the vinaigrette. In a small bowl, whisk together olive oil, fresh orange juice, white wine vinegar, honey, and ground black pepper until well combined.
Step 5
Place the unsalted walnuts in a dry skillet over medium heat. Toast them for about 4-5 minutes, stirring occasionally, until they are golden and fragrant. Remove from heat and set aside.
Step 6
Once the beets are roasted and cool enough to handle, unwrap them and use a paper towel to gently rub off the skins. Slice the beets thinly.
Step 7
In a large salad bowl, arrange the mixed salad greens.
Step 8
Scatter the beet slices over the greens.
Step 9
Crumble the goat cheese evenly over the salad.
Step 10
Sprinkle the toasted walnuts and fresh chives on top.
Step 11
Drizzle the prepared citrus vinaigrette over the salad just before serving.
Step 12
Toss gently to combine and serve immediately.
Nutrition Facts
| Serving size | (1029.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1355.8 |
| Total Fat 101.0g | 0% |
| Saturated Fat 31.7g | 0% |
| Polyunsaturated Fat 2.9g | |
| Cholesterol 89.1mg | 0% |
| Sodium 1045.0mg | 0% |
| Total Carbohydrate 76.5g | 0% |
| Dietary Fiber 21.9g | 0% |
| Total Sugars 49.9g | |
| Protein 45.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 399.6mg | 0% |
| Iron 11.3mg | 0% |
| Potassium 2768.1mg | 0% |
Source of Calories