Roasted Beet Salad with Goat Cheese
This roasted beet salad topped with goat cheese and walnuts is everything you want from a healthy side dish: tasty, filling, and easy to make!
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Ingredients
For the beets:
- 3 medium beets, washed, peeled, and cubed
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon Italian Seasoning
- ¼ teaspoon salt
For the dressing:
- ¼ cup extra-virgin olive oil
- 2 tablespoons white balsamic vinegar
- ½ teaspoon Dijon mustard
- 1 tablespoon maple syrup
- ¼ teaspoon salt
For the salad:
- 4 cups baby spinach
- ½ cup crumbled goat cheese
- ⅓ cup chopped toasted walnuts
Instructions
- Preheat the oven to 400F.
Roast the beets:
- In a 9x13 inch sheet pan, toss the beets with the olive oil, Italian seasoning, and salt.
- Place the pan in the preheated oven and roast for 20 to 25 minutes, or until beets are soft when pierced with a fork. Remove from the oven and set aside.
Make the dressing:
- In a medium bowl, whisk together the olive oil, white balsamic vinegar, mustard, maple syrup, and salt.
Assemble the salad:
- Place the spinach in a large serving bowl to form a salad bed. Top with the warm roasted beets and evenly distribute the cheese (if using) and walnuts over the top. Drizzle with the dressing and serve.
Nutrition
Serving: 1 salad | Calories: 289kcal | Carbohydrates: 12g | Protein: 9g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Cholesterol: 13mg | Sodium: 360mg | Potassium: 436mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3133IU | Vitamin C: 12mg | Calcium: 98mg | Iron: 2mg
