Beet Salad
Colorful roasted beets layered over fresh baby greens with creamy goat cheese, red onions, walnuts and a sweet and tangy balsamic vinaigrette. With a little advance prep, this stunning Beet Salad is ready to serve in about 10 minutes!
Servings: 6
Calories: 382kcal
Ingredients
- 5 cups salad greens I use half baby arugula and half mixed baby greens
- 1 recipe Roasted Beets red and gold, sliced ¼ -inch thick
- ½ cup red onion thinly sliced
- 3 ounces goat cheese crumbled
- ⅓ cup walnuts chopped
- ¼ cup microgreens optional
- freshly ground black pepper to taste
- ¾ cup Honey Balsamic Vinaigrette or as needed, divided
Instructions
- Scatter the salad greens over a platter. Top with the beets, onion, goat cheese, and walnuts. Garnish with some microgreens, if using, and season with a little freshly ground black pepper.
- Drizzle with about ¼ cup of the Honey Balsamic Vinaigrette and serve with additional dressing on the side.
Nutrition
Calories: 382kcal | Carbohydrates: 23g | Protein: 8g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 240mg | Potassium: 674mg | Fiber: 6g | Sugar: 16g | Vitamin A: 583IU | Vitamin C: 17mg | Calcium: 64mg | Iron: 3mg