Ingredients
Scale
- 4 medium-sized fresh beets, roasted and sliced
- Mixed leafy greens (such as arugula, spinach, and lettuce)
- 1/4 cup crumbled goat cheese or feta cheese
- 1/4 cup toasted walnuts or pecans
- 1 small red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper to taste
- Optional: fresh herbs like dill or parsley
Instructions
- Preheat your oven to 400°F (200°C). Wrap the beets tightly in aluminum foil and roast for about 45-60 minutes until tender. Cool, peel, and slice thinly.
- In a large bowl, combine the mixed leafy greens, sliced red onion, and crumbled cheese.
- Make the dressing by whisking together olive oil, balsamic vinegar, salt, and pepper. Drizzle over the salad and toss gently.
- Arrange the roasted beet slices over the greens. Sprinkle toasted nuts and optional herbs on top. Serve immediately.
Notes
- Use fresh, organic beets for the best flavor and vibrant color.
- Roasting enhances the beets’ natural sweetness and earthy flavor—do not skip this step.
- Adjust vinaigrette acidity to your taste; adding a little honey or Dijon mustard can enhance flavor.
- For extra protein, top with grilled chicken or boiled eggs.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Salad
- Method: Roasting, Tossing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 180 Kcal
- Sugar: 7g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg