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.

    Word Recipe Kitchen

    Tested & verified by our culinary team

    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.

    Frequently Asked Questions

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