Roasted Beet & Goat Cheese Salad
Sweet roasted beets paired with tangy goat cheese, peppery arugula, and toasted walnuts. A beautiful salad rich in betalains and anti-inflammatory compounds.
Anti-Inflammatory Ingredients
Ingredients
- 3 medium beets, trimmed
- 4 cups arugula
- 2 oz goat cheese, crumbled
- 1/4 cup walnuts, toasted
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp raw honey
- 1 tsp Dijon mustard
- Salt and pepper to taste
- Fresh mint leaves (optional)
Instructions
Preheat oven to 400°F. Wrap beets individually in foil.
Roast beets for 40-45 minutes until tender when pierced with a knife.
Let cool slightly, then peel and cut into wedges.
Make dressing: whisk olive oil, balsamic vinegar, honey, Dijon, salt, and pepper.
Arrange arugula on plates. Top with beet wedges.
Crumble goat cheese over the salad and scatter toasted walnuts.
Drizzle with balsamic dressing. Garnish with fresh mint if desired.
Nutritional Information
340
Calories
12g
Protein
24g
Carbs
24g
Fat
5g
Fiber
Tags
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