Nut-Free Roasted Beet Salad with Goat Cheese and Walnuts
Brighten up your table with this Nut-Free Roasted Beet Salad with Goat Cheese and Pumpkin Seeds, a vibrant twist on a classic recipe that’s as delicious as it is visually stunning. Featuring tender, oven-roasted beets tossed with tangy balsamic vinaigrette, sweet red onion, and creamy goat cheese, this salad is perfectly balanced in flavor and texture. The crunch of toasted pumpkin seeds—not walnuts—makes it completely nut-free, making it safe and satisfying for those with nut allergies. Nestled atop a bed of peppery arugula, this dish not only impresses with its earthy, sweet, and tangy harmony but also serves as a wholesome, gluten-free option for light lunches or festive dinners. Ready in just an hour, this colorful salad is guaranteed to be a crowd-pleaser!
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Ingredients
- 4 pieces medium beets
- 3 tablespoons extra-virgin olive oil
- 0.5 pieces red onion
- 4 ounces goat cheese
- 0.5 cup pumpkin seeds
- 4 cups arugula
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Cut off the tops and roots of the beets. Wrap each beet in aluminum foil and place them on a baking sheet.
Step 3
Roast the beets in the preheated oven for about 40-45 minutes, or until tender when pierced with a fork.
Step 4
While the beets are roasting, peel and thinly slice the half red onion. Set aside.
Step 5
Once the beets are roasted, remove them from the oven and let them cool for about 10 minutes.
Step 6
Carefully unwrap the beets and peel off the skins using a paper towel or your hands.
Step 7
Slice the peeled beets into wedges and transfer them to a large bowl.
Step 8
Add the sliced red onion, olive oil, balsamic vinegar, honey, salt, and black pepper to the bowl with the beets. Toss gently to combine.
Step 9
In a separate small skillet, toast the pumpkin seeds over medium heat for 5 minutes, stirring frequently until they are slightly browned. Remove from heat and let cool.
Step 10
Arrange the arugula on a serving platter or individual plates.
Step 11
Top the arugula with the beet mixture, ensuring the slices are evenly distributed.
Step 12
Crumble the goat cheese over the salad and sprinkle the toasted pumpkin seeds on top.
Step 13
Serve immediately, either as a standalone dish or accompanied by crusty bread.
Nutrition Facts
| Serving size | (751.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1430.5 |
| Total Fat 111.4g | 0% |
| Saturated Fat 35.7g | 0% |
| Polyunsaturated Fat 14.3g | |
| Cholesterol 89.1mg | 0% |
| Sodium 2009.0mg | 0% |
| Total Carbohydrate 63.9g | 0% |
| Dietary Fiber 16.5g | 0% |
| Total Sugars 38.9g | |
| Protein 54.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 414.7mg | 0% |
| Iron 13.2mg | 0% |
| Potassium 2173.8mg | 0% |
Source of Calories