Description
A vibrant and refreshing salad made with tender roasted beets, creamy goat cheese, and a light vinaigrette—perfectly balanced and bursting with flavor.
Ingredients
Units
Scale
- 4 medium beets, roasted and peeled
- 1/4 cup red onion, thinly sliced
- 2 oz goat cheese, crumbled
- 2 tbsp fresh parsley, chopped
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45–60 minutes until fork-tender. Let cool, then peel and cut into 1-inch cubes.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper.
- Place the beet cubes in a mixing bowl. Add sliced red onion and parsley, then drizzle with the dressing. Toss gently to combine.
- Transfer the salad to a serving plate and sprinkle with crumbled goat cheese just before serving.
- Serve chilled or at room temperature.
Notes
- Use gloves to peel beets to avoid staining your hands.
- Golden beets can be used for a color variation.
- Best served fresh, but can be stored for up to 2 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 170 kcal
- Sugar: 7g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg
