Description
This Roasted Beets with Goat Cheese and Balsamic Salad is made with beets, walnuts, goat cheese, romaine lettuce, arugula, olive oil and vinegar.
Ingredients
Scale
- 6 beets, roasted and sliced (or buy them cooked)
- 1/2 cup of walnuts
- 1/3 cup of goat cheese
- 2 cup of romaine lettuce, chopped
- 4 cups of arugula
- 3 tablespoons of olive oil
- 3 tablespoons of balsamic vinegar
- Salt and pepper
Instructions
- If you decide to grill the beets, you will need to cut off the leafy tops close to the top of the beet. Scrub the beets throughly and wrap them in aluminum foil completely. Place on the grill at 400 F, close and roast for 45 minutes. Alternatively in the oven, you will preheat the oven to 400 F and on a baking sheet, place the wrapped beet and leave in for 50 to 60 minutes. You will know the beets are done when you can poke easily with a fork. When I take the beets out, I like to still leave them on the counter still wrapped for another hour. Remember, small beets will cook longer than large beets!
- To make the salad, add the roasted sliced beets, walnuts, goat cheese, lettuce, oil, vinegar, and salt and pepper.
Notes
- I usually prefer to eat beets room temperature, so I usually take them out 1 hour before eating them. I slice them, put them in a plate with olive oil and salt, and let them sit with cling wrap for 1 hour.
- Optional dressing:
- 1/4 cup olive oil
- 2 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dijon mustard
- 1 teaspoon salt
- Prep Time: 1 Hour
- Cook Time: 5 minutes
- Category: Lunch
- Method: Salad
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 290.5
- Sugar: 1.7 g
- Sodium: 466.6 mg
- Fat: 18.3 g
- Saturated Fat: 7.1 g
- Carbohydrates: 22.8 g
- Fiber: 4.9 g
- Protein: 11.9 g
- Cholesterol: 19.6 mg
