Description
A flavorful and earthy roasted beet salad combining tender roasted beets, crisp mixed greens, creamy goat cheese, crunchy nuts, and a bright, tangy vinaigrette for a refreshing and nutritious dish perfect as a side or light meal.
Ingredients
For the Salad:
- 3–4 medium beets, roasted and sliced
- 4 cups mixed greens or arugula
- 1/4 cup crumbled goat cheese or feta
- 1/4 cup chopped walnuts or pistachios
- 1/4 red onion, thinly sliced
- 1 orange, segmented (optional)
For the Dressing:
- 3 tbsp olive oil
- 1 tbsp red wine vinegar or balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Prepare greens: Arrange 4 cups of mixed greens or arugula on a large serving platter, creating a fresh base for the salad.
- Add toppings: Evenly distribute roasted and sliced beets, crumbled goat cheese or feta, chopped walnuts or pistachios, thinly sliced red onion, and orange segments over the greens.
- Make dressing: In a small bowl, whisk together 3 tablespoons of olive oil, 1 tablespoon of red wine or balsamic vinegar, 1 teaspoon Dijon mustard, and 1 teaspoon honey until the mixture is smooth and emulsified. Season with salt and freshly ground black pepper to taste.
- Dress salad: Drizzle the prepared vinaigrette evenly over the salad just before serving to enhance flavors without wilting the greens.
Notes
- Roasted beets can be prepared up to 2 days in advance and stored in the refrigerator, served either warm or chilled.
- Substitute walnuts with pistachios for a different nutty flavor and texture.
- Orange segments add a bright citrus note but can be omitted or replaced with grapefruit if preferred.
- For a vegan option, substitute honey with maple syrup and omit cheese or use a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad, Side Dish
- Method: Roasting
- Cuisine: American, Mediterranean
