Recipe · Salad
Beet Salad
Ingredients
- 2 medium-sized beets, peeled and sliced
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon of balsamic vinegar
- A handful of mixed greens or arugula
- 2 ounces of goat cheese, crumbled
- 2 tablespoons of walnuts, roughly chopped
Directions
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper and place the sliced beets on the sheet.
- Drizzle the beets with 1 tablespoon of extra virgin olive oil and sprinkle with salt and pepper.
- Roast the beets for 25-30 minutes, or until they are tender and slightly caramelized.
- In a small bowl, whisk together the remaining olive oil and balsamic vinegar. Season with salt and pepper to taste.
- In a large serving bowl, place a bed of mixed greens or arugula.
- Top with the roasted beets and crumbled goat cheese.
- Drizzle the balsamic vinaigrette over the salad and sprinkle with chopped walnuts.