Beautiful Healthy Crisp Roasted Beet, Goat Cheese, Strawberry Salad
This beautiful, fresh, and delicious roasted beet salad brings together creamy goat cheese, crisp red onion, crunchy walnuts, tender lettuce, and sweet strawberries. The strawberries’ sweet juiciness pairs beautifully with the roasted beets’ earthy richness. Packed with fiber, antioxidants, healthy fats, and vitamin-packed produce, it’s a light yet satisfying dish that brings balance to the table while still feeling indulgent.
Equipment
- 1 Cutting board
- 1 knife
- 1 Aluminum Foil
- 1 oven
- 1 Salad Bowl
Ingredients
Roasted Beets
- 1 or 2 roasted beet(s)
- 2 tbsp olive oil
- 1/4 tsp salt & pepper
Salad Base
- 5 oz organic lettuce: spinach with mixed greens or arugula
- 2 tbsp goat cheese or feta to taste
- 6 organic strawberries cut in 1/2, tops off
- 2 slices red onion sliced very thin
- 1/4 cup walnuts large chop
- 1 pinch fresh cracked Pepper to top
Dressing
- 2 tbsp olive oil
- 1 tbsp red wine vinegar or favorite: white wine, apple cider, etc.
Instructions
Roasted Beets
- IMPORTANT: Set aside at least 4 hours for beet preparation before making this salad. The beets take about an hour to cook and need at least 3 hours in the refrigerator to cool, or serve the next day.
- Preheat the oven to 400 degrees.
- Cut off the leafy tops. Rinse and dry the beet bulbs, then place them in a bowl and coat with olive oil, salt, and freshly ground pepper.
- Wrap the beets together in a large piece of foil, loosely but completely covered, then place in the center of the oven and bake for 65 minutes.
- * A roasted beet is done when a fork or knife slides easily into the center. If it feels firm or resistant in the middle, give it more time.
- After baking, open to release heat, then close and refrigerate for 3 hours to 1 day.
Salad Base
- Before cutting, remove the beet skins by gently wiping them with a towel, if desired, for a smoother presentation.
- Cut beets into small 1/2-inch pieces.
- Add the lettuce to a large salad bowl, then add the red onion, goat cheese, strawberries, roasted beets, and walnuts.
Dressing
- Drizzle the salad with good olive oil and a splash of vinegar for tang.
- Serve and enjoy!
Notes
This salad is wonderfully versatile. You can mix and match ingredients in many ways, depending on how you're feeling and what vegetables you have available. Enjoy it with arugula and feta cheese, or perhaps with romaine and avocados... You see what I mean!
Nutrition
Calories: 220kcalCarbohydrates: 18gProtein: 6gFat: 15gSaturated Fat: 3gCholesterol: 8mgSodium: 180mgFiber: 4gSugar: 11g
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