Roasted Beet & Goat Cheese Salad

A vibrant salad featuring roasted beets, peppery arugula, creamy goat cheese, avocado, and toasted walnuts, all tossed in a maple balsamic vinaigrette.

american
contemporary
Nutrition

Rich in healthy fats from olive oil, avocado and walnuts, with good amounts of dietary fibre from beets and arugula, plus protein from goat cheese and walnuts.

28% of daily energy
22 g
Carbs
50 g
Total fat
11 g
Protein
Egg FreeGluten FreeHigh FibreNutritiousPeanut FreePescatarianSesame FreeShellfish FreeSoy FreeVegetarian

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

saladvegetarianlunchdinneroven and roastinglight meal

Roasted Beet & Goat Cheese Salad

Delish (Robert Seixas)

4

servings

0

per serve

0

minutes

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Ingredients
Beets
6 medium Beets scrubbed
Arugula
6 cup Arugula
Avocado
1 Avocado sliced
Goat Cheese
4 ounce Goat Cheese crumbled
Walnuts
0.5 cup Walnuts chopped, toasted
For Dressing
Extra-virgin Olive Oil
0.5 cup Extra-virgin Olive Oil
Balsamic Vinegar
0.25 cup Balsamic Vinegar
Maple Syrup
1 tablespoon Maple Syrup
Dijon Mustard
2 teaspoon Dijon Mustard
Kosher Salt
Kosher Salt
Black Pepper
Black Pepper freshly ground
Equipment
Oven

Oven

Baking sheet

Baking sheet

Aluminum Foil

Aluminum Foil

Knife

Knife

Jar with lid

Jar with lid

Whisk

Whisk

Medium bowl

Medium bowl

Large serving bowl

Large serving bowl

Instructions
1
Preheat oven to 400°. Wrap each beet in foil and place on a baking sheet. (After scrubbing and before wrapping in foil, leave some water clinging to the beets to help speed the cooking.) Roast until tender and a knife or fork inserts easily into each beet, about 1 hour. Let cool enough to handle, then peel and cut into thin wedges.
2
Meanwhile, make vinaigrette: In a jar, shake together oil, vinegar, maple syrup, and Dijon until fully combined. Season to taste with salt and pepper. (Alternatively, add vinegar, Dijon, syrup, salt, and pepper to a medium-sized bowl. Slowly drizzle in oil while whisking, then season to taste.)
3
Place arugula in a large serving bowl and lightly dress with vinaigrette. Top with beets, avocado, goat cheese, and walnuts. Toss gently and add more vinaigrette as needed.
Roasted Beet & Goat Cheese Salad

Roasted Beet & Goat Cheese Salad

Delish (Robert Seixas)

4

servings

0

per serve

0

minutes

A vibrant salad featuring roasted beets, peppery arugula, creamy goat cheese, avocado, and toasted walnuts, all tossed in a maple balsamic vinaigrette.

american
contemporary
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Log in or sign up to get started
Ingredients
Beets
6 medium Beets scrubbed
Arugula
6 cup Arugula
Avocado
1 Avocado sliced
Goat Cheese
4 ounce Goat Cheese crumbled
Walnuts
0.5 cup Walnuts chopped, toasted
For Dressing
Extra-virgin Olive Oil
0.5 cup Extra-virgin Olive Oil
Balsamic Vinegar
0.25 cup Balsamic Vinegar
Maple Syrup
1 tablespoon Maple Syrup
Dijon Mustard
2 teaspoon Dijon Mustard
Kosher Salt
Kosher Salt
Black Pepper
Black Pepper freshly ground
Equipment
Oven

Oven

Baking sheet

Baking sheet

Aluminum Foil

Aluminum Foil

Knife

Knife

Jar with lid

Jar with lid

Whisk

Whisk

Medium bowl

Medium bowl

Large serving bowl

Large serving bowl

Instructions
1
Preheat oven to 400°. Wrap each beet in foil and place on a baking sheet. (After scrubbing and before wrapping in foil, leave some water clinging to the beets to help speed the cooking.) Roast until tender and a knife or fork inserts easily into each beet, about 1 hour. Let cool enough to handle, then peel and cut into thin wedges.
2
Meanwhile, make vinaigrette: In a jar, shake together oil, vinegar, maple syrup, and Dijon until fully combined. Season to taste with salt and pepper. (Alternatively, add vinegar, Dijon, syrup, salt, and pepper to a medium-sized bowl. Slowly drizzle in oil while whisking, then season to taste.)
3
Place arugula in a large serving bowl and lightly dress with vinaigrette. Top with beets, avocado, goat cheese, and walnuts. Toss gently and add more vinaigrette as needed.
saladvegetarianlunchdinneroven and roastinglight meal
Nutrition

Rich in healthy fats from olive oil, avocado and walnuts, with good amounts of dietary fibre from beets and arugula, plus protein from goat cheese and walnuts.

28% of daily energy
22 g
Carbs
50 g
Total fat
11 g
Protein
Egg FreeGluten FreeHigh FibreNutritiousPeanut FreePescatarianSesame FreeShellfish FreeSoy FreeVegetarian

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

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