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Ruby Red Beet Salad

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A vibrant and flavorful salad with sweet roasted beets, tangy goat cheese, and crunchy walnuts, perfect for any occasion.

Ingredients

Scale
  • 4 medium beets
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • 1/4 cup chopped walnuts
  • 1/4 cup crumbled goat cheese
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Toss the beets with 1 tablespoon of olive oil, half of the salt, and half of the pepper.
  3. Wrap the beets individually in foil.
  4. Roast the wrapped beets on a baking sheet for about 45–50 minutes until tender.
  5. Let the beets cool slightly, then unwrap, peel, and slice them into wedges.
  6. In a small bowl, whisk together the remaining olive oil, balsamic vinegar, honey, and the rest of the salt and pepper to make the dressing.
  7. In a serving bowl, combine the beet wedges, walnuts, goat cheese, and parsley. Drizzle with the dressing and gently toss to combine.
  8. Transfer the salad to a platter or individual plates and serve immediately.

Notes

Wear gloves when peeling beets to avoid staining your hands. Roasted beets can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://pinrecipezbylinaa.com/ruby-red-beet-salad/

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