Roasted Beet & Goat Cheese Salad Recipe
With toasted walnuts and pumpkin seeds on greens with balsamic vinaigrette.
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Ingredients
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Salad
Balsamic Vinaigrette
Method
Salad Preparation
- 1
Roasting the Beets
Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes, or until tender when pierced with a knife. Let cool, then peel and slice.
- 2
Prepare the Vinaigrette
In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and black pepper until emulsified.
- 3
Assembling the Salad
In a large bowl, combine the mixed greens, roasted beets, toasted walnuts, and pumpkin seeds. Crumble the goat cheese on top and drizzle with the balsamic vinaigrette before serving.
