A delightful and colorful salad featuring roasted beets, creamy goat cheese, and a tangy vinaigrette. Perfect as a starter or a light meal.
Preparation time
15min
Cooking time
1h
Ingredients
4 Servings
- 200 g baby greens
- 1 tbsp balsamic vinegar
- 4 beets
- 0.5 tsp black pepper
- 100 g goat cheese
- 3 tbsp olive oil
- 0.5 tsp salt
- 50 g walnuts
Directions
Step 1
Preheat your oven to 200°C (400°F).
Step 2
Wrap the beets in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until tender when pierced with a fork.
Step 3
Let the beets cool, then peel and cut them into bite-sized pieces.
Step 4
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper to make the dressing.
Step 5
In a large bowl, combine the baby greens, roasted beets, and walnuts. Drizzle the dressing over the salad and toss gently to combine.
Step 6
Crumble the goat cheese over the top of the salad and serve immediately.