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Balsamic Roasted Beet Salad with Goat Cheese and Walnuts

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A vibrant and flavorful salad featuring roasted beets, creamy goat cheese, and crunchy walnuts, drizzled with tangy balsamic vinegar.

Ingredients

Scale
  • 2 medium beets
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 4 cups mixed greens
  • 1/2 cup goat cheese, crumbled
  • 1/4 cup walnuts, toasted

Instructions

  1. Preheat your oven to 400°F (200°C). Trim the tops and bottoms of the beets and wrap each one individually in aluminum foil. Roast for about 45 minutes until fork-tender.
  2. Combine the balsamic vinegar and olive oil in a small bowl. Whisk until well-blended, then season with salt and pepper.
  3. Heat a skillet over medium heat and toast walnuts for 3–5 minutes until golden brown. Set aside.
  4. Add mixed greens to a large salad bowl as the base.
  5. Once the beets are cooled, unwrap and peel them. Slice into wedges or cubes and add to the greens. Top with goat cheese and toasted walnuts.
  6. Drizzle the balsamic dressing over the salad and toss gently to combine.
  7. Serve immediately on individual plates or in a bowl, garnished with extra goat cheese and walnuts if desired.

Notes

This salad is best served fresh. Leftover salad can be stored in an airtight container for up to 2 days, but greens may lose their crunch.

Nutrition

Keywords: salad, roasted beets, goat cheese, walnuts, balsamic vinegar, vegetarian

Find it online: https://savoryaddict.com/balsamic-roasted-beet-salad-with-goat-cheese-and-walnuts/