This vibrant and colorful salad brings together the best of fall flavors with nutrient-rich beets and creamy goat cheese. The earthy, sweet taste of roasted beets blends beautifully with the tangy notes of goat cheese, all complemented by the crunch of toasted walnuts and a drizzle of balsamic vinaigrette. Perfect for a quick yet elegant lunch or as a delightful side for dinner, this salad is both a feast for the eyes and the palate, ready in just 40 minutes.
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- 3 medium beets, peeled and cubed
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups mixed salad greens
- 1/2 cup goat cheese, crumbled
- 1/4 cup walnuts, toasted
- 1/4 cup balsamic vinaigrette
Instructions
- Preheat oven to 400°F (200°C).
- Toss the beet cubes with olive oil, salt, and pepper in a bowl.
- Spread the beets on a baking sheet and roast for 25-30 minutes, or until tender.
- Let the roasted beets cool slightly.
- In a large salad bowl, combine the mixed greens, goat cheese, and toasted walnuts.
- Add the roasted beets to the salad.
- Drizzle the balsamic vinaigrette over the salad and toss gently to combine.
- Serve immediately.
Nutrition
Serving: 100g | Calories: 280kcal | Carbohydrates: 18g | Protéines: 8g | Fat: 20g | Sucre: 10g