Ingredients
Scale
- 4 to 5 medium beets
- Extra-virgin olive oil, for drizzling
- 2 cups salad greens (arugula or spring mix)
- ½ shallot, thinly sliced
- ½ green apple, thinly sliced
- ¼ cup toasted walnuts
- 2 ounces goat cheese, torn into pieces
- Microgreens (optional)
- Flaky sea salt
- Freshly ground black pepper
- For the Balsamic Vinaigrette:
- ¼ cup balsamic vinegar
- ½ teaspoon Dijon mustard
- ½ teaspoon honey or maple syrup
- ½ cup extra-virgin olive oil
- 1 small garlic clove, finely minced
- Sea salt and black pepper, to taste
- ½ teaspoon fresh thyme or oregano (optional)
Instructions
- Preheat oven to 400°F.
- Wrap each beet in foil, drizzle with olive oil, and season with salt and pepper.
- Roast for 40 to 90 minutes, depending on size.
- Once cooled, peel the beets and slice into ¼-inch rounds.
- In a small bowl, whisk balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and pepper.
- Slowly drizzle in olive oil while whisking until emulsified.
- Arrange salad greens in a serving bowl.
- Top with shallots, apple slices, roasted beets, walnuts, and goat cheese.
- Drizzle with balsamic vinaigrette and finish with microgreens, flaky sea salt, and black pepper.
- Serve immediately and enjoy!
Notes
For extra crunch, try adding toasted pecans or almonds. Roast the beets ahead of time for easy meal prep!
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 9g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 10mg
Keywords: beet salad, goat cheese, balsamic vinaigrette, healthy salad