Description
A vibrant and nourishing salad featuring roasted beets, mixed greens, goat cheese, and cranberries, perfect for winter dining.
Ingredients
Scale
- 4 medium-sized beets, roasted and cooled
- 4 cups mixed greens (arugula and spinach)
- 1/2 cup crumbled goat cheese
- 1/2 cup walnuts, toasted
- 1/4 cup dried cranberries
- 1/4 cup thinly sliced red onion
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and trim the beets, wrap them in aluminum foil, and place on a baking sheet.
- Roast the beets for about 45-60 minutes until fork-tender.
- Cool the beets, peel their skins, and cut them into wedges or dice.
- In a large salad bowl, mix together the fresh greens, roasted beets, goat cheese, walnuts, cranberries, and red onion.
- In a separate bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper for the dressing.
- Drizzle the dressing over the salad, toss gently, and serve immediately.
Notes
For additional flavor, season beets with herbs before roasting. Substitute goat cheese with feta or blue cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg