Description
This vibrant Beet Salad features tender roasted or boiled beets paired with mixed greens, creamy goat cheese, toasted nuts, and a simple balsamic vinaigrette. It’s a fresh, flavorful, and healthy salad perfect for any season.
Ingredients
Scale
Vegetables and Greens
- 4 medium beets (roasted or boiled, peeled, and sliced)
- 4 cups mixed greens (such as arugula, spinach, or spring mix)
- 1/4 cup thinly sliced red onion
Cheese and Nuts
- 1/3 cup goat cheese (crumbled)
- 1/4 cup toasted walnuts or pecans
Dressing
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon honey
- Salt and black pepper to taste
Instructions
- Cook the beets: If not already cooked, roast the beets in an oven preheated to 400°F (200°C) for about 45 minutes until tender, or boil them until they can be easily pierced with a fork. Let them cool completely before peeling and slicing thinly.
- Prepare the dressing: In a small bowl, whisk together the balsamic vinegar, olive oil, honey, salt, and black pepper until well combined to create a flavorful vinaigrette.
- Assemble the salad: Arrange the mixed greens on a large serving platter or bowl. Top the greens with the sliced beets, crumbled goat cheese, thinly sliced red onions, and toasted walnuts or pecans.
- Dress and serve: Drizzle the prepared dressing over the salad and gently toss just before serving to ensure every bite is coated with the tangy dressing without wilting the greens.
Notes
- Use golden beets for a milder flavor and vibrant color contrast.
- To make this salad dairy-free, omit the goat cheese or use a plant-based cheese alternative.
- Add orange slices or avocado for extra freshness and added texture.
