BiteSaavy
BiteSaavy recipe

Roasted Beet and Goat Cheese Salad

A vibrant lunch salad featuring roasted beets, creamy goat cheese, and walnuts on mixed greens, tossed in a light balsamic vinaigrette.

Lunch 15 min prep 40 min cook Serves 2 Vegetarian Lunch Gluten-Free
Roasted Beet and Goat Cheese Salad

Ingredients

  • beets
    300 g 10.5 oz washed and trimmed
  • mixed salad greens
    100 g 3.5 oz
  • goat cheese
    75 g 2.6 oz crumbled
  • walnuts
    40 g 1.4 oz roughly chopped
  • olive oil
    3 tbsp 3 tbsp
  • balsamic vinegar
    1 tbsp 1 tbsp
  • honey
    1 tsp 1 tsp
  • salt
    to taste to taste
  • black pepper
    to taste to taste

Method

  • 1
    Preheat oven to 200°C (400°F).
  • 2
    Wrap beets in foil and roast for 35-40 minutes until tender.
  • 3
    Let beets cool, peel, then slice into wedges.
  • 4
    Mix olive oil, balsamic vinegar, honey, salt, and pepper to make dressing.
  • 5
    Toss salad greens with dressing.
  • 6
    Top greens with beet slices, goat cheese, and walnuts.
  • 7
    Serve immediately.

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