Ingredients
Units
Scale
- 4 medium golden beets, trimmed and scrubbed
- 1/4 cup orange juice
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- 2 cups mixed salad greens
- 1 small red onion, thinly sliced
- 1/2 cup walnut halves, toasted (see notes for how to toast)
- 1/4 cup crumbled goat cheese (optional, leave off for dairy-free diets or use a plant-based cheese alternative)
Instructions
- Preheat your oven to 400°F. Wrap the beets in foil and roast on a baking sheet for 45-60 minutes or until tender. Allow them to cool, then peel and slice into thin rounds.
- In a small bowl, whisk together the orange juice, olive oil, balsamic vinegar, honey, salt, and pepper.
- Toss the mixed salad greens and onion in a large bowl. Add the sliced beets and drizzle with the prepared dressing. Mix gently to combine.
- Sprinkle the toasted walnut halves and crumbled goat cheese (if using) over the salad.
Notes
- This recipe can be easily doubled for more servings.
- If you can’t find golden beets, you can use red beets for this salad.
- You can cook the beets up to several days before making this salad. Cook the beets according to the instructions and then store them whole or sliced in an airtight container in the refrigerator.
- To toast walnuts, spread them in a single layer on a baking sheet and bake at 350°F for 10-15 minutes, stirring occasionally, until they are fragrant and lightly browned. Alternatively, toast them in a dry skillet over medium heat for about 5 minutes, stirring frequently, until they achieve the same color and aroma.
- The nutrition data for this recipe does not include the goat cheese.
- Prep Time: 60 Minutes
- Cook Time: 15 Minutes
- Category: Salads
- Method: Oven
- Cuisine: Healthy
- Diet: Gluten Free
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 217
- Sugar: 10.2 g
- Sodium: 216.5 mg
- Fat: 16.8 g
- Saturated Fat: 1.9 g
- Carbohydrates: 15.8 g
- Fiber: 3.9 g
- Protein: 4.1 g
- Cholesterol: 0 mg