Kosher Roasted Beet And Goat Cheese Salad
This Kosher Roasted Beet and Goat Cheese Salad is a delightful combination of earthy roasted beets, creamy goat cheese, and crunchy walnuts, all brought together with a tangy balsamic vinaigrette. It's a perfect side dish for any meal or a light and refreshing lunch option.
Ingredients
- 4 medium beets, trimmed and scrubbed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 ounces goat cheese, crumbled
- 1/4 cup chopped walnuts
- 4 cups mixed salad greens
- 1/4 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
Instructions
- Preheat the oven to 400°F (200°C).
- Place the beets on a large piece of aluminum foil and drizzle with olive oil. Season with salt and pepper, then wrap the beets in the foil.
- Roast the beets in the preheated oven until tender, about 40 minutes. Allow the beets to cool, then peel and slice them.
- In a small bowl, whisk together the balsamic vinegar, extra virgin olive oil, Dijon mustard, and minced garlic to make the vinaigrette.
- Arrange the mixed salad greens on a serving platter. Top with the roasted beets, crumbled goat cheese, and chopped walnuts.
- Drizzle the balsamic vinaigrette over the salad and serve immediately.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 40 minutes
- Total time:
- 50 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 200
- Carbohydrates
- 20g
- Protein
- 8g
- Fat
- 10g
Supplies
Aluminum foil Baking sheet Mixing bowl Whisk Serving platter
Tools
Oven Knife Cutting board
Serving suggestions
This salad pairs well with grilled chicken or fish.
Tips & tricks
To save time, you can roast the beets in advance and store them in the refrigerator until ready to use.
Cost
$15