Beet Salad
Devashish
This vibrant Beet Salad combines earthy flavors and fresh ingredients in a perfectly balanced dish that's both nutritious and satisfying. Ready in just 80 minutes, this colorful salad delivers an impressive 11g of protein and 8g of fiber while keeping you energized throughout the day.
Prep Time 20 minutes mins
Cook Time 1 minute min
Total Time 1 minute min
Servings 6
Calories 427 kcal
aluminum foil
food processor
Salad
- 4-5 large beets raw or pre-cooked (red and golden)
- 7-8 cups mixed greens lettuce or arugula
- 1 1/2 cups candied walnuts or pecans
- 1/4 cup chives fresh, chopped
Whipped Goat Cheese
- 5 oz fresh goat cheese chevre
- 2 Tablespoons plain Greek yogurt
- 1 clove garlic
Balsamic Vinaigrette
- 1/3 cup extra virgin olive oil
- 2-3 Tablespoons Balsamic vinegar or more, to taste
- 2 Tablespoons dijon mustard
- 1 Tablespoon honey or maple syrup to taste
- 1/4 teaspoon kosher salt or more, to taste
Place raw beets on individual squares of aluminum foil. Drizzle them with olive oil and wrap in foil. Bake for about 50-60 minutes, or until tender when pierced with a fork. Once cool enough to handle, remove the foil and peel the skins off the beets. Once cooled, cut into slices or cubes for the salad.
Add goat cheese, Greek yogurt, garlic, and a crack of salt and pepper to a food processor. Whip until smooth and fluffy. Add a little more Greek yogurt, or a splash of milk if it's too thick.
Whisk vinaigrette ingredients until well combined.
Add a bed of greens to serving bowl. Top with beets and nuts. Add small dollops of whipped goat cheese over the top and garnish with chives. Drizzle desired amount of dressing over salad.
Calories: 427kcalCarbohydrates: 35gProtein: 11gFat: 28gSaturated Fat: 5gCholesterol: 11mgSodium: 513mgPotassium: 760mgFiber: 8gSugar: 26gVitamin A: 5156IUVitamin C: 12mgCalcium: 110mgIron: 3mg
Keyword arugula, goat cheese, roasted beets, vinaigrette, walnuts