Roasted Beetroot Salad with Goat Cheese and Walnuts

Delight your taste buds with this vibrant Roasted Beetroot Salad with Goat Cheese and Walnuts, a perfect blend of earthy, creamy, and crunchy textures. Featuring tender, oven-roasted beetroot, this salad is paired with creamy goat cheese, toasted walnuts, and fresh mixed greens, all drizzled with a tangy-sweet balsamic honey dressing. It's a stunning dish that's as visually appealing as it is flavorful, making it ideal for any occasion, from a light lunch to an elegant dinner party. Ready in just about an hour with simple steps, this wholesome recipe is a nutritious, gluten-free option packed with antioxidants and healthy fats. Serve it as a standalone meal or a colorful side dish—either way, this salad is guaranteed to impress! Perfect for anyone searching for "healthy beetroot salad recipes" or "easy fall salads."

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 medium beetroot
• 2 tablespoons olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 cup walnuts
• 4 cups mixed salad greens
• 0.5 cup goat cheese
• 2 tablespoons balsamic vinegar
• 1 teaspoon honey

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash and trim the beetroot, then wrap each one in aluminum foil. Place the wrapped beets on a baking sheet.

Step 3

Roast the beets in the preheated oven for about 40-45 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. Stir continually for about 5 minutes or until they are lightly browned and fragrant. Set aside to cool.

Step 5

Remove the roasted beets from the oven and allow them to cool slightly. Once cool enough to handle, peel off the skins using a paper towel.

Step 6

Cut the peeled beets into bite-sized wedges.

Step 7

In a large mixing bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper to make the dressing.

Step 8

Add the mixed salad greens and beetroot wedges to the bowl with the dressing and toss gently until evenly coated.

Step 9

Transfer the dressed salad to a serving platter or divide among individual plates.

Step 10

Crumble the goat cheese over the top of the salad and sprinkle with the toasted walnuts.

Step 11

Serve immediately, optionally with extra balsamic vinegar on the side.

Nutrition Facts

Serving size	(859.2g)

Amount per serving	% Daily Value*
Calories	1351.1

Total Fat 103.9g	0%
Saturated Fat 32.8g	0%
Polyunsaturated Fat 31.1g
Cholesterol 91.7mg	0%
Sodium 2161.8mg	0%
Total Carbohydrate 71.1g	0%
Dietary Fiber 15.3g	0%
Total Sugars 46.8g
Protein 44.2g	0%

Vitamin D 0IU	0%
Calcium 372.7mg	0%
Iron 10.5mg	0%
Potassium 2322.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.0%

Protein: 12.7%

Carbs: 20.4%