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
Large salad bowl,
Sharp knife and chopping board,
Baking tray and foil if baking beets yourself
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.
Nutrition
Calories: 290kcalCarbohydrates: 22gProtein: 9gFat: 20gSaturated Fat: 8gSodium: 480mgFiber: 5gSugar: 9g
Tried this recipe?Let me know how it was in the comments below.