Beet Salad with Goat Cheese Recipe

• servings: 6 servings
• active time: 20 minutes
• total time: 50 minutes

Ingredients

4 medium size beets

2 tablespoons olive oil

Salt & pepper

2 tablespoons maple syrup

1 tablespoon Dijon mustard

1 clove of garlic minced

2 tablespoons balsamic vinegar

¼ cup olive oil

½ teaspoon Kosher salt

¼ teaspoon black pepper

1 small shallot (chopped)

6 cups arugula and spring mix (80 gr - arugula + 100 gr spring mix)

½ cup walnuts (chopped)

4 oz. goat cheese (crumbled)

Directions

To roast beets for salad:

Preheat the oven to 400 degrees F.

Cut four 8-10-inch square aluminum foils. Place a beet in the middle, drizzle with ½ tablespoon olive oil, and sprinkle it with salt and pepper.

Cover it tightly with aluminum foil. Repeat the same process with the rest of the beets.

Place covered beets on the prepared baking sheet and bake for 25-30 minutes or until they are easily pierced with the tip of a knife.

Unwrap the beets and let them cool for 10 minutes on the kitchen counter. Gently remove the skins and cut them into wedges.

To make the dressing:

Place maple syrup, Dijon mustard, garlic, balsamic vinegar, olive oil, salt, and pepper in a mason jar. Put the lid on and give it a vigorous shake to combine.

To assemble the salad:

Place the salad greens and the chopped shallot into a large salad bowl.

Drizzle it with the dressing and gently toss to ensure all salad greens are evenly coated with the vinaigrette.

Add in cooked beets and walnuts and toss to combine.

Garnish with crumbled goat cheese and serve.

Notes

I added chicken

Nutrition

• Serving Size: 1 g
• Calories: 414 kcal
• Total Fat: 27 g
• Saturated Fat: 5 g
• Cholesterol: 9 mg
• Sodium: 322 mg
• Total Carbohydrate: 32 g
• Dietary Fiber: 7 g
• Total Sugars: 11 g
• Protein: 15 g