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.

Kosher Roasted Beet And Goat Cheese Salad

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

  1. Preheat the oven to 400°F (200°C).
  2. 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.
  3. Roast the beets in the preheated oven until tender, about 40 minutes. Allow the beets to cool, then peel and slice them.
  4. In a small bowl, whisk together the balsamic vinegar, extra virgin olive oil, Dijon mustard, and minced garlic to make the vinaigrette.
  5. Arrange the mixed salad greens on a serving platter. Top with the roasted beets, crumbled goat cheese, and chopped walnuts.
  6. 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