Warm Beet & Goat Cheese Salad

Warm roasted beets, creamy goat cheese and crunchy walnuts, all on a bed of sweet baby greens. A satiating salad that excites our taste buds and loads us up with powerful nutrients. Awesome. Beets are highly nutritious, especially for protecting our cardiovascular health and providing anti-aging compounds. They are rich in phytonutrients, antioxidants and fibre. True powerhouses. The walnuts are loaded with healthy omega-3 fats while the salad greens are anti-inflammatory and filled with vitamins. But the best reason to eat this salad? It’s delicious!

Warm Beet and Goat Cheese Salad

Serves: 2 (dinner-sized portions) or 4 (side portions)

  • 4 medium raw beets
  • 4 cups baby greens (such as baby kale, arugula, mixed greens)
  • 1/2 cup raw walnut halves
  • 1/4 package of soft goat cheese (about 40 grams)
  • 1/4 cup balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons raw honey
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon sea salt (to taste)

Preheat oven to 400 degrees F.

Pierce each beet 4-5 times with a knife and place on a baking tray or pan. Bake for 1 hour or until a knife slides easily through the beets. Let them cool until they’re just warm. Peel the beets (the skins should remove easily, and the red “staining” on hands will wash away with soap and water). Slice them in 1/2 cm thick rounds.

Arrange the baby greens on a dish. Top with sliced beets and walnuts. Break up the goat cheese by hand and dollop the pieces onto the salad. Drizzle with the dressing and enjoy!


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