Sugar-Free Roasted Beet Salad with Goat Cheese and Walnuts
Elevate your salad game with this vibrant Sugar-Free Roasted Beet Salad with Goat Cheese and Walnuts—an irresistible combination of earthy roasted beets, creamy goat cheese, and crunchy toasted walnuts. Perfectly balanced with peppery baby arugula and a zesty balsamic-lemon dressing, this salad delivers a medley of flavors and textures that tantalize the palate. Packed with wholesome ingredients, this sugar-free recipe is a feast for both the eyes and taste buds, making it a nutritious and elegant choice for any occasion. Quick to prepare and featuring fresh parsley for a touch of brightness, this dish is as ideal for a light lunch as it is for a sophisticated dinner side. Healthy, flavorful, and easy to assemble, it’s the perfect way to celebrate the natural sweetness of seasonal beets without added sugar.
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Ingredients
- 4 medium fresh beets
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 cups baby arugula
- 4 ounces goat cheese
- 0.5 cup walnuts
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley
Directions
Step 1
Preheat the oven to 400°F (200°C).
Step 2
Scrub the beets thoroughly to remove any dirt, then trim off the tops and roots.
Step 3
Wrap each beet individually in aluminum foil, drizzle with a little olive oil, and season with salt and pepper.
Step 4
Place the wrapped beets on a baking sheet and roast in the oven for about 45 minutes, or until they are tender and easily pierced with a knife.
Step 5
While the beets are roasting, toast the walnuts in a skillet over medium heat for about 5 minutes or until they become fragrant. Set aside to cool.
Step 6
In a small bowl, whisk together the balsamic vinegar, remaining olive oil, and lemon juice. Season to taste with additional salt and pepper for the dressing.
Step 7
Once the beets are done, allow them to cool slightly before peeling. The skins should slip off easily with your fingers.
Step 8
Cut the peeled beets into wedges or slices, as preferred.
Step 9
In a large salad bowl, arrange the arugula as the base.
Step 10
Top the arugula with the beet slices, crumbled goat cheese, and toasted walnuts.
Step 11
Drizzle the salad with the prepared balsamic dressing and sprinkle with freshly chopped parsley.
Step 12
Gently toss all the ingredients to combine before serving.
Step 13
Serve immediately as a refreshing appetizer or side dish.
Nutrition Facts
| Serving size | (910.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1357.9 |
| Total Fat 103.5g | 0% |
| Saturated Fat 32.0g | 0% |
| Polyunsaturated Fat 31.0g | |
| Cholesterol 89.1mg | 0% |
| Sodium 2174.3mg | 0% |
| Total Carbohydrate 72.0g | 0% |
| Dietary Fiber 21.4g | 0% |
| Total Sugars 46.4g | |
| Protein 45.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 506.8mg | 0% |
| Iron 11.6mg | 0% |
| Potassium 2636.9mg | 0% |
Source of Calories