Roasted Beet Salad with Goat Cheese

    • Prep Time
    • 5 mins
    • Cook Time
    • 1 hr
    • Yield
    • 1 platter
    • Difficulty Level

This is a recipe for roasted beet salad with goat cheese. This spinach salad is packed with protein, which is amazing for those of you that are health conscious.

The beets are roasted until tender, then tossed with spinach, walnuts and goat cheese. This salad is a great starter, side or light lunch.

Make this salad for your next meal. Enjoy!

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3 Ratings

Ingredients

  • 3 beets, scrubbed
  • 1/2 cup plus 3 tbsp olive oil
  • 1 lb baby spinach
  • 1/2 cup walnuts, roasted
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 tbsp balsamic vinegar
  • 6 oz goat cheese

Instructions

  • 1. Preheat oven to 375 degrees Fahrenheit. Drizzle 3 tbsp olive oil over beets and wrap in aluminum foil.
  • 2. Roast for 1 hour. Remove beets from oven and cool about 10 minutes. Peel beets and cut into quarters.
  • 3. In a large salad bowl, combine spinach, beets and walnuts.
  • 4. In a small bowl, mix salt, pepper, remaining olive oil and balsamic vinegar until well blended.
  • 5. Pour dressing over the greens right before serving. Toss and top with crumbled goat cheese.

Instructions

  • 1. Preheat oven to 375 degrees Fahrenheit. Drizzle 3 tbsp olive oil over beets and wrap in aluminum foil.
  • 2. Roast for 1 hour. Remove beets from oven and cool about 10 minutes. Peel beets and cut into quarters.
  • 3. In a large salad bowl, combine spinach, beets and walnuts.
  • 4. In a small bowl, mix salt, pepper, remaining olive oil and balsamic vinegar until well blended.
  • 5. Pour dressing over the greens right before serving. Toss and top with crumbled goat cheese.

Rate this recipe

  • 3 people rated this recipe

  • Average Rating

    (4.3 / 5)


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