Roasted Beet & Goat Cheese Salad

    Roasted Beet & Goat Cheese Salad

    Earthy roasted beets on a bed of peppery arugula with creamy goat cheese, candied walnuts, and orange segments drizzled with sherry vinaigrette.

    50 minMedium4 servings

    Nutrition per serving

    290

    Calories

    9g

    Protein

    22g

    Carbs

    20g

    Fat

    Ingredients

    • 4, trimmedMedium beets
    • 5 cupsArugula
    • ⅓ cup, crumbledGoat cheese
    • ⅓ cupCandied walnuts
    • 1, segmentedOrange
    • 3 tbspOlive oil
    • 1½ tbspSherry vinegar
    • 1 tspDijon mustard
    • To tasteSalt and pepper

    Instructions

    1. 1

      Preheat oven to 400°F (200°C). Wrap each beet individually in aluminum foil and roast for 40–45 minutes until tender when pierced with a knife.

    2. 2

      Let beets cool slightly, then peel and cut into wedges.

    3. 3

      Whisk together olive oil, sherry vinegar, Dijon mustard, salt, and pepper.

    4. 4

      Arrange arugula on a platter. Top with roasted beet wedges, orange segments, and candied walnuts.

    5. 5

      Drizzle with the vinaigrette and finish with crumbled goat cheese.

    Nutrition Facts

    Servings 4Serving Size 1

    Amount Per Serving

    Calories290

    % Daily Value *

    Total Fat 20g26%
    Saturated Fat 9g45%
    Trans Fat 0g
    Cholesterol 25mg8%
    Sodium 420mg18%
    Total Carbohydrate 22g8%
    Dietary Fiber 4g14%
    Sugars 3.3g
    Protein 9g18%
    Vitamin A 200 IUVitamin C 28 mgCalcium 220 mgIron 1.2 mg

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    💡 Tips for Roasted Beet & Goat Cheese Salad

    • • Use seasonal vegetables for maximum nutrition and flavor.
    • • Grate cheese fresh rather than pre-shredded for better melting and flavor.

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