This vibrant salad is not only a feast for the eyes but also a delight for the taste buds. The natural sweetness of roasted beetroots is beautifully complemented by the citrusy burst of fresh oranges and the creamy tang of goat cheese. A sprinkling of walnuts adds a satisfying crunch, making this salad a perfect choice for a refreshing starter or a light, nutritious meal. Ready in just an hour, this salad will surely become a favorite in your culinary repertoire.
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- 2 medium beetroots
- 2 large oranges
- 1/2 cup goat cheese, crumbled
- 1/4 cup walnuts, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups mixed greens
Instructions
- Preheat the oven to 400°F (200°C). Wrap the beetroots in foil and roast for 45 minutes or until tender. Let them cool, then peel and slice thinly.
- While the beetroots are roasting, peel the oranges, removing as much of the white pith as possible. Slice them into thin rounds.
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing.
- Arrange the mixed greens on a large serving platter. Top with beetroot slices and orange rounds.
- Sprinkle the crumbled goat cheese and chopped walnuts over the salad.
- Drizzle the dressing evenly over the salad before serving.
Nutrition
Serving: 100g | Calories: 250kcal | Carbohydrates: 20g | Protéines: 7g | Fat: 16g | Sucre: 14g