Yield: 4 people
Roasted Beet Salad With Goat Cheese
Our vibrant Roasted Beet Salad is bursting with earthy sweet beets, tangy hearts of palm, and creamy goat cheese. Topped with a refreshing lemon balsamic vinaigrette, this classic summer salad is anything but ordinary!
Ingredients
- 5 oz baby arugula
- 3 roasted beets, sliced
- 1 cup, salad cut, hearts of palm, drained
- 1 cup thinly sliced red onion
- 1 cup crumbled goat cheese, or feta
- ½ cup chopped walnuts, or pecans
- Lemon balsamic vinaigrette, or your favorite light dressing
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Instructions
- In a large bowl, toss to combine the arugula, beets, hearts of palm and red onion.
- Sprinkle goat cheese and walnuts on top.
- Serve immediately with your favorite salad dressing!
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Notes
Store: Storing the salad and dressing separately is best. Only add dressing to as much salad as you plan on enjoying immediately. Store leftover salad (without dressing), in an airtight container, for up to 4 days in the fridge.
Make Ahead: If you store the salad and dressing separately, you can prepare this salad up to two days in advance.
Toast the Nuts: While optional, toasting the nuts really brings out their flavor! You can also use a candied nut for added sweetness.
Canned Beets: If you’d rather use canned beets, drain them and lightly rinse before adding to your salad. If you skip this step, the beets will release a lot of red color onto the salad.
Nutrition
Serving: 1 serving, Calories: 365kcal, Carbohydrates: 28g, Protein: 17g, Fat: 22g, Saturated Fat: 9g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 4g, Cholesterol: 26mg, Sodium: 277mg, Potassium: 1536mg, Fiber: 5g, Sugar: 18g, Vitamin A: 1491IU, Vitamin C: 16mg, Calcium: 180mg, Iron: 4mg