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beet salad

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A vibrant beet salad featuring tender roasted beets tossed with fresh greens and a tangy vinaigrette, perfect as a refreshing side or light meal.

Ingredients

Scale
  • 4 medium beets, roasted and peeled
  • 4 cups mixed greens (arugula, spinach, or kale)
  • 1/4 cup crumbled goat cheese
  • 1/4 cup toasted walnuts
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Preheat oven to 400°F (200°C). Wrap beets individually in foil and roast for 45-60 minutes until tender.
  2. Allow beets to cool, then peel and cut into bite-sized cubes.
  3. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the vinaigrette.
  4. In a large bowl, combine mixed greens, roasted beets, and toasted walnuts.
  5. Drizzle the vinaigrette over the salad and toss gently to combine.
  6. Top the salad with crumbled goat cheese before serving.

Notes

For added sweetness, drizzle a little honey over the salad or add sliced orange segments for a citrus twist.

Find it online: https://busymomsimplenutrition.com/fresh-beet-salad-recipes/