Vibrant Roasted Beet Salad Enhanced with Creamy Goat Cheese, Crunchy Walnuts, and a Sweet Honey-Dijon Vinaigrette
_____Ingredients:_____
– 3 medium-sized beets, trimmed and peeled
– 2 tablespoons olive oil
– Salt and pepper to taste
– 4 cups mixed salad greens
– 1/4 cup crumbled goat cheese
– 1/4 cup walnuts, toasted and chopped
_____Honey-Dijon Vinaigrette:_____
– 2 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– 1 teaspoon Dijon mustard
– 1 teaspoon honey
– Salt and pepper to taste
_____Directions:_____
1. Preheat the oven to 400°F (200°C).
2. Cut the trimmed and peeled beets into 1-inch cubes and place them on a baking sheet.
3. Drizzle olive oil over the beets and season with salt and pepper to taste. Toss to coat evenly.
4. Roast the beets in the preheated oven for 25-30 minutes, or until tender when pierced with a fork. Remove from the oven and let cool slightly.
5. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper to make the Honey-Dijon Vinaigrette.
6. In a large serving bowl, toss the mixed salad greens with half of the Honey-Dijon Vinaigrette until evenly coated.
7. Arrange the roasted beets over the dressed salad greens.
8. Sprinkle crumbled goat cheese and toasted walnuts over the top of the salad.
9. Drizzle the remaining Honey-Dijon Vinaigrette over the salad just before serving.
10. Serve the roasted beet salad with goat cheese, walnuts, and honey-Dijon vinaigrette immediately.
Prep Time: 15 minutes | Cooking Time: 25-30 minutes | Total Time: 40-45 minutes
Kcal: 200 kcal | Servings: 4 servings