Dark Roasted Beet and Walnut Salad

Ingredients

♡ Add to favourites

• 2 cups Roasted beets, diced (140 calories)
• 1 cup Walnuts, chopped (765 calories)
• 4 cups Mixed greens (20 calories)
• 2 oz Goat cheese, crumbled (optional) (150 calories)
• 2 tbsp Olive oil (240 calories)
• 1 tbsp Balsamic vinegar (15 calories)
• 1 tsp Honey (21 calories)
• 1 tsp Dijon mustard (5 calories)
• Salt and pepper to taste (0 calories)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Wash and trim the beets, then wrap each beet in aluminum foil.
3. Place the wrapped beets on a baking sheet and roast for about 40 minutes or until tender (a knife should easily pierce through the center).
4. Let the beets cool, then peel and dice into bite-sized pieces.
5. In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, and a pinch of salt and pepper until emulsified. Set aside.
6. Heat a dry skillet over medium heat. Add walnuts and toast for 3–5 minutes, stirring frequently, until fragrant. Remove from heat.
7. In a large salad bowl, add the mixed greens as the base.
8. Top with diced roasted beets, toasted walnuts, and crumbled goat cheese (if using). Drizzle the dressing over the salad and gently toss to combine.

Reviews

Sign in to write a review