Whole30 Roasted Beetroot Salad with Goat Cheese and Walnuts

Delight your taste buds with this vibrant and nutrient-packed Whole30 Roasted Beetroot Salad with Goat Cheese and Walnuts—a perfect marriage of earthy, creamy, and nutty flavors. Featuring tender roasted beets, creamy goat cheese, and toasted walnuts atop a bed of fresh mixed greens, this salad is dressed with a tangy balsamic-Dijon vinaigrette that adds a delightful zing. Designed to be both health-conscious and indulgent, it’s a showstopping dish that’s perfect for lunch, dinner, or as a festive side. Ready in just an hour, with a simple yet elegant preparation, this Whole30-compliant salad is sure to impress while hitting all your healthy eating goals.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 medium beetroots
• 2 tablespoons olive oil
• 0.5 teaspoon freshly ground black pepper
• 1 teaspoon sea salt
• 0.5 cup walnuts
• 4 cups mixed salad greens
• 2 tablespoons balsamic vinegar
• 1 teaspoon dijon mustard
• 4 ounces goat cheese

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash and scrub the beetroots, then pat them dry with a paper towel. Slice off their tops and bottoms.

Step 3

Wrap each beetroot individually in aluminum foil and place them on a baking sheet.

Step 4

Roast in the preheated oven for 35-45 minutes, or until a fork can easily pierce through the beetroots.

Step 5

While the beetroots are roasting, toast the walnuts in a small pan over medium heat, stirring occasionally, until they are lightly browned and fragrant. This should take about 5 minutes. Remove from heat and set aside.

Step 6

In a small bowl, whisk together the olive oil, balsamic vinegar, dijon mustard, sea salt, and freshly ground black pepper to create the dressing.

Step 7

Once the beetroots have finished roasting, remove them from the oven and let them cool for about 10 minutes.

Step 8

Carefully peel the skins off the beetroots using your fingers or a paring knife, wearing gloves if desired to prevent staining.

Step 9

Cut the peeled beetroots into bite-sized wedges and place them in a large salad bowl.

Step 10

Add the mixed salad greens and toasted walnuts to the salad bowl with the beetroot wedges.

Step 11

Drizzle the salad with the dressing and gently toss to combine all ingredients.

Step 12

Crumble the goat cheese over the top of the salad.

Step 13

Serve immediately and enjoy your Whole30 Roasted Beetroot Salad with Goat Cheese and Walnuts.

Nutrition Facts

Serving size	(928.5g)

Amount per serving	% Daily Value*
Calories	1360.7

Total Fat 104.1g	0%
Saturated Fat 32.0g	0%
Polyunsaturated Fat 31.1g
Cholesterol 89.1mg	0%
Sodium 3462.2mg	0%
Total Carbohydrate 70.7g	0%
Dietary Fiber 21.3g	0%
Total Sugars 45.0g
Protein 44.7g	0%

Vitamin D 0IU	0%
Calcium 382.5mg	0%
Iron 11.0mg	0%
Potassium 2557.7mg	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: 12.8%

Carbs: 20.2%