Roasted Beet Salad

Beets have been cultivated for thousands of years and were even used by ancient civilizations for their medicinal properties.

This is vegan and gluten free recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

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Medium

Roasted Beet Salad

Cooking Method: Boiling, Roasting Cuisine: International Courses: Lunch, Salad, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 45 min Rest Time 10 min Total Time 1 hr 10 mins

Servings: 4 Calories: 720

Best Season: Suitable throughout the year

Ingredients

Servings

• 4 medium-sized Beets
• 4 cups Mixed Greens
• 4 ounces Goat Cheese
• 1 cups Walnuts
• 4 tablespoons Balsamic Vinegar
• 4 tablespoons Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. Wash and peel the beets, then cut them into bite-sized pieces.
3. Toss the beets with olive oil, salt, and black pepper.
4. Spread the beets in a single layer on a baking sheet and roast for 30-40 minutes, or until tender.
5. While the beets are roasting, toast the walnuts in a dry skillet over medium heat until fragrant.
6. In a large bowl, combine the mixed greens, roasted beets, toasted walnuts, and crumbled goat cheese.
7. Drizzle with balsamic vinegar and olive oil.
8. Toss gently to combine.
9. Let the salad rest for 10 minutes before serving.
10. Serve and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 20g7%

Sugars 12g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.