Description
A vibrant and refreshing beet salad featuring tender roasted beets, tangy vinaigrette, and optional toppings like goat cheese, walnuts, or arugula—perfect as a starter or side dish.
Ingredients
Units
Scale
- 4 medium beets, roasted and peeled
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1/4 cup crumbled goat cheese (optional)
- 1/4 cup chopped walnuts or pecans (optional)
- 2 cups arugula or mixed greens (optional)
Instructions
- Preheat oven to 400°F (200°C). Wrap each beet in foil and roast for 45-60 minutes, or until fork tender. Let cool, then peel and slice into wedges or cubes.
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing.
- In a large bowl or serving platter, arrange beets and greens (if using). Drizzle with dressing and gently toss to coat.
- Top with goat cheese and chopped nuts if desired. Serve chilled or at room temperature.
Notes
- Beets can be roasted in advance and stored in the refrigerator for up to 3 days.
- Use golden beets or a mix of red and golden for a colorful presentation.
- For added sweetness, toss in a few orange segments or dried cranberries.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg