Low Sodium Roasted Beet Salad with Goat Cheese and Walnuts
Elevate your lunch or dinner spread with this vibrant and heart-healthy **Low Sodium Roasted Beet Salad with Goat Cheese and Walnuts**. A feast for both the eyes and palate, this refreshing dish features tender roasted beets paired with creamy goat cheese and toasted walnuts, all nestled on a bed of crisp mixed greens. The homemade balsamic vinaigrette, lightly sweetened with honey and brightened with a splash of lemon juice, ties the flavors together beautifully while keeping sodium levels in check. Perfect as a light appetizer or side dish, this recipe combines earthy, tangy, and nutty notes for a satisfying yet wholesome salad option. Whether you're looking for a healthy recipe or simply love the natural sweetness of roasted beets, this salad is a must-try for any occasion.
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Ingredients
- 4 medium beets
- 2 tablespoons olive oil
- 4 ounces goat cheese
- 0.5 cup walnut halves
- 6 cups mixed greens
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 0.25 teaspoon black pepper
- 1 tablespoon lemon juice
Directions
Step 1
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
Step 2
Trim the leaves off the beets, leaving about an inch of stem attached. Wash and wrap each beet in aluminum foil.
Step 3
Place the wrapped beets on a baking sheet and roast in the oven for 45 minutes or until they are tender when pierced with a fork.
Step 4
While the beets are roasting, toast the walnuts by placing them in a dry skillet over medium heat for 5-7 minutes, stirring occasionally until they are golden brown and fragrant. Remove from heat and set aside to cool.
Step 5
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, lemon juice, and black pepper to make the vinaigrette. Adjust seasoning if desired.
Step 6
Once beets are done roasting, allow them to cool for a few minutes. When they are cool enough to handle, peel off the skins using your fingers or a paper towel.
Step 7
Cut the peeled beets into slices or wedges, according to your preference.
Step 8
In a large salad bowl, combine the mixed greens and sliced or wedged beets.
Step 9
Crumble the goat cheese over the salad and sprinkle with toasted walnuts.
Step 10
Drizzle the vinaigrette over the salad and gently toss to combine, ensuring the greens and beets are lightly coated.
Step 11
Serve immediately as a refreshing, low sodium appetizer or side dish.
Nutrition Facts
| Serving size | (1014.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1370.9 |
| Total Fat 97.2g | 0% |
| Saturated Fat 31.6g | 0% |
| Polyunsaturated Fat 2.9g | |
| Cholesterol 89.1mg | 0% |
| Sodium 1052.9mg | 0% |
| Total Carbohydrate 88.7g | 0% |
| Dietary Fiber 21.2g | 0% |
| Total Sugars 63.2g | |
| Protein 45.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 383.9mg | 0% |
| Iron 11.4mg | 0% |
| Potassium 2714.6mg | 0% |
Source of Calories