Roasted Beet And Manchego Salad
This Roasted Beet and Manchego Salad is a delightful combination of earthy roasted beets, nutty Manchego cheese, and a zesty vinaigrette. It's a perfect side dish for any meal or a light lunch option.
Ingredients
- 4 medium beets, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 cups mixed salad greens
- 1/2 cup Manchego cheese, shaved
- 1/4 cup chopped walnuts
- 1/4 cup balsamic vinaigrette
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the cubed beets with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender.
- In a large bowl, combine the roasted beets, mixed salad greens, Manchego cheese, and walnuts.
- Drizzle the balsamic vinaigrette over the salad and toss to coat evenly.
- Divide the salad among serving plates and serve immediately.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 15g
- Protein
- 8g
- Fat
- 12g
Supplies
Baking sheet Bowl Large salad bowl
Tools
Knife Cutting board Oven
Serving suggestions
This salad pairs well with grilled chicken or fish.
Tips & tricks
For a variation, try adding some sliced fresh strawberries or pomegranate seeds for a burst of sweetness.
Cost
$10