Roasted Beet & Goat Cheese Salad with Walnuts
Nutrition per serving
Protein per 100 kcal: 2.7g · Energy from macros: 10% protein / 24% carbs / 65% fat
Ingredients
- 4 medium beets (about 500g), trimmed and scrubbed
- 2 tbsp olive oil
- 100g mixed salad greens (arugula and baby spinach)
- 100g soft goat cheese, crumbled
- 60g walnuts, toasted
- 1 small red onion, thinly sliced
- 3 tbsp extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1/2 tsp fine sea salt
- 1/4 tsp black pepper, freshly ground
Instructions
Heat the oven to 200C (400F). Toss the beets with the olive oil and a pinch of salt, wrap them in foil, and roast for 45 to 50 minutes until tender.
Let the beets cool slightly, then peel off the skins and cut them into wedges.
Whisk the extra-virgin olive oil, balsamic vinegar, honey and Dijon mustard in a small bowl, then season with salt and pepper.
Spread the salad greens in a wide serving bowl and scatter the sliced red onion over them.
Arrange the warm beet wedges on top, then crumble over the goat cheese and scatter the toasted walnuts.
Drizzle the dressing over the salad, toss gently, and serve straight away.
This roasted beet and goat cheese salad is a satisfying lunch ready in about an hour — sweet earthy beets roasted until tender, creamy goat cheese, crunchy toasted walnuts and peppery greens in a honey balsamic dressing. It gives about 490 calories and 13g of protein per serving, with healthy fats and fiber that keep you full for hours. Find more healthy ideas at https://nutricounter.net/tools/nutrition.
