Roasted Beet & Goat Cheese Salad
10 min
Prep time
45 min
Cook time
2
Servings
340
Calories
Sweet roasted beets paired with tangy goat cheese, peppery arugula, and toasted walnuts. A beautiful salad rich in betalains and anti-inflammatory compounds.
Ingredients
2 servings- 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)
Fights inflammation
Instructions
- 1
Step 1
Preheat oven to 400°F. Wrap beets individually in foil.
- 2
Step 2
Roast beets for 40-45 minutes until tender when pierced with a knife.
- 3
Step 3
Let cool slightly, then peel and cut into wedges.
- 4
Step 4
Make dressing: whisk olive oil, balsamic vinegar, honey, Dijon, salt, and pepper.
- 5
Step 5
Arrange arugula on plates. Top with beet wedges.
- 6
Step 6
Crumble goat cheese over the salad and scatter toasted walnuts.
- 7
Step 7
Drizzle with balsamic dressing. Garnish with fresh mint if desired.
Scan your ingredients before you cook
Flammy rates every food so you can build meals that fight inflammation.
Nutrition per serving
Based on 2 servings.
340
Calories
12g
Protein
24g
Carbs
24g
Fat
5g
Fiber
More Salads Recipes
Scan a food in 2 seconds. Know if it's healing or hurting you.
Point your camera at any meal, ingredient, or label. Get an instant inflammation score, the science behind it, and better alternatives. All free.
