This vibrant Beetroot Salad is a healthy and flavorful side dish made with roasted or boiled beets, tangy goat cheese, crunchy walnuts, and a light vinaigrette. Perfect as a starter, lunch, or accompaniment to any meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes (if roasting beets)
- Total Time: 45 minutes
- Servings: 4
Ingredients
- 4 medium beets, peeled and cut into cubes
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1/4 cup walnuts, toasted
- 2 oz goat cheese, crumbled
- 2 cups mixed greens or arugula
- 2 tbsp balsamic vinegar
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
Instructions
- Cook beets: Preheat oven to 400°F (200°C). Toss beet cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender. Alternatively, boil until fork-tender.
- Prepare dressing: Whisk together balsamic vinegar, honey, Dijon mustard, salt, and pepper.
- Assemble salad: In a large bowl, combine roasted beets, toasted walnuts, goat cheese, and mixed greens.
- Toss: Drizzle dressing over the salad and toss gently to coat.
- Serve: Serve immediately as a starter, side dish, or light lunch.
Tips & Variations
- Use golden beets for a sweeter and colorful variation.
- Add thinly sliced red onion or apples for extra crunch.
- Substitute goat cheese with feta or blue cheese for a different flavor.
- Can be prepared ahead; store dressing separately until serving.
