Soy-Free Beet and Goat Cheese Salad
Brighten up your table with this Soy-Free Beet and Goat Cheese Salad, a wholesome and flavor-packed dish that’s as beautiful as it is delicious. Roasted red beets take center stage, their natural sweetness perfectly complemented by creamy goat cheese and the crunch of toasted walnuts. Tossed with mixed salad greens and a homemade balsamic vinaigrette infused with honey and Dijon mustard, this salad strikes the ideal balance of earthy, tangy, and slightly sweet notes. Garnished with fresh chives for a touch of herbal freshness, it’s an easy and elegant recipe perfect for anyone seeking a soy-free, gluten-free, and nutrient-rich meal. Ready in just over an hour and serving four, this vibrant salad is a standout addition to any dinner party, holiday meal, or light lunch spread.
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Ingredients
- 4 whole medium red beets
- 120 grams goat cheese
- 60 grams walnuts
- 150 grams mixed salad greens
- 60 ml extra virgin olive oil
- 30 ml balsamic vinegar
- 15 ml honey
- 5 ml Dijon mustard
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon fresh chives
Directions
Step 1
Preheat your oven to 200°C (400°F).
Step 2
Wash and scrub the beets thoroughly to remove any dirt. Wrap each beet in aluminum foil and place them on a baking sheet.
Step 3
Roast the beets in the preheated oven for 40-45 minutes, or until they are tender when pierced with a fork.
Step 4
While the beets are roasting, prepare the vinaigrette by whisking together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper in a small bowl until well combined.
Step 5
Toast the walnuts in a dry skillet over medium heat for about 5 minutes, stirring frequently until they are golden and fragrant. Set aside to cool.
Step 6
Once the beets are done roasting, allow them to cool slightly before handling. Use a paper towel to rub off the skins gently; they should come off easily.
Step 7
Cut the peeled beets into bite-sized wedges.
Step 8
In a large salad bowl, combine the mixed salad greens, roasted beet wedges, crumbled goat cheese, and toasted walnuts.
Step 9
Drizzle the salad with the prepared vinaigrette and gently toss to coat the ingredients evenly.
Step 10
Garnish the salad with freshly chopped chives before serving.
Nutrition Facts
| Serving size | (993.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1657.5 |
| Total Fat 133.8g | 0% |
| Saturated Fat 37.0g | 0% |
| Polyunsaturated Fat 28.5g | |
| Cholesterol 94.3mg | 0% |
| Sodium 3532.4mg | 0% |
| Total Carbohydrate 83.0g | 0% |
| Dietary Fiber 21.4g | 0% |
| Total Sugars 57.1g | |
| Protein 46.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 397.3mg | 0% |
| Iron 11.4mg | 0% |
| Potassium 2597.2mg | 0% |
Source of Calories