Beet and goat cheese salad recipe
A fresh beet salad with goat cheese, leafy greens, cherry tomatoes, and balsamic dressing. An easy, delicious salad perfect for lunch or entertaining.
Equipment
Ingredients
- 4 cups of spring mix or baby spinach
- 2 cups cooked beets pre-cooked or roasted, cut into beet slices or bite-size pieces
- ½ cup goat cheese crumbled goat cheese or soft goat cheese
- 1 cup cherry tomatoes halved
- ¼ cup thinly sliced red onions
- ¼ cup green peas you can use frozen and thawed out peas
Dressing Ingredients
- 2 tablespoons live oil
- 1 tablespoon balsamic glaze or balsamic vinegar
- optional: lemon juice or red wine vinegar
- salt and black pepper
- crunchy walnuts or pecans opotional
Instructions
- If roasting your own beets, then peel them, wrap them whole in foil and bake for about 30 minutes or until the fork easily goes through them
- Once the beets cool, slice them into bite-sized pieces
- Add crisp greens to a large bowl
- Top with beet slices, cherry tomatoes, and green peas
- Add thin slices of red onion
- Sprinkle crumbled goat cheese over the top
- In a small bowl or small glass jar, mix dressing ingredients
- Drizzle half of the vinaigrette over the salad
- Toss gently and add the remaining vinaigrette if needed
Notes
Note: Calories and macros will vary slightly depending on the brand of Goat cheese you choose and whether you add nuts or not.
You can buy pre-cooked beets for convenience and simply slice them up.