Effortless and delightful roasted beet and goat cheese salad

Preparation time: 20 minutes Cooking time: 60 minutes

Roasted beet and goat cheese salad

Ingredients (Serves 4)

• 4 medium beets (about 2 lbs or 900g) – 236 calories
• 1 tablespoon olive oil (15ml) – 119 calories
• Salt and pepper to taste – 0 calories
• 1/2 cup goat cheese (about 4 oz or 113g) – 300 calories
• 4 cups mixed salad greens (about 5 oz or 140g) – 24 calories
• 1/4 cup walnuts, chopped (about 1 oz or 28g) – 185 calories
• 1/4 cup balsamic vinegar (60ml) – 56 calories
• 1 teaspoon honey (about 7g) – 21 calories

Total calories: 941 Calories per portion: 235

Method

1. Preheat your oven to 200°C (400°F).
2. Trim off the beetroot leaves, wash the beets thoroughly, then wrap them in aluminum foil with a drizzle of olive oil.
3. Place the wrapped beets on a baking sheet and roast them in the preheated oven for 50 to 60 minutes, or until they can be easily pierced with a fork.
4. While the beets are roasting, whisk together the balsamic vinegar and honey in a small bowl to create your dressing. Set it aside.
5. When the beets are done, carefully unwrap them and allow them to cool for a bit. Once they are cool enough to handle, peel off the skin using a paring knife or by rubbing it off with a paper towel.
6. Slice the roasted beets and arrange them on a bed of mixed salad greens.
7. Season with salt and pepper to taste.
8. Top your salad with crumbled goat cheese and chopped walnuts.
9. Drizzle the balsamic-honey dressing over the top of the salad.
10. Now, your salad is ready to be served immediately, or you can refrigerate it and have it chilled later. Enjoy this healthy, simple, and inexpensive meal!

Making a healthier roasted beet and goat cheese salad

To create a healthier version of our roasted beet and goat cheese salad, consider modifying your cheese and dressing choices.

Lower in fat than most cheeses, goat cheese tops the list for healthier options, but you could also replace the goat cheese with a sprinkling of feta.

When it comes to the dressing, opt for a homemade vinaigrette using olive oil, apple cider vinegar, and a touch of honey instead of store-bought ones that can be laden with added sugars and unhealthy fats.

Storing your roasted beet and goat cheese salad

This salad stores wonderfully for those looking to meal prep or save leftovers. Simply store it in an airtight container in the refrigerator, it remains fresh for up to three days.

However, for best results, keep the dressing separate and add it just before serving to prevent wilting and sogginess in the salad greens.

Serving suggestions for roasted beet and goat cheese salad

The roasted beet and goat cheese salad is a versatile dish that pairs well with a variety of mains. It’s especially good with grilled chicken or fish.

For a vegetarian option, serve it alongside a hearty grain like quinoa or wild rice.

The natural sweetness of the beets also pairs beautifully with a dry white wine, such as a crisp Sauvignon Blanc or a subtly oaked Chardonnay.

For a non-alcoholic option, try a sparkling water mixed with a splash of cranberry juice.