Northampton Beet Salad
A refreshing and healthy salad featuring roasted beets, goat cheese, and a tangy vinaigrette.
Ingredients - Serves 4
- Salt and pepper - To taste
- Honey - 1 teaspoon
- Dijon mustard - 1 teaspoon
- Balsamic vinegar - 2 tablespoons
- Olive oil - 1/4 cup
- For the vinaigrette: -
- Walnuts - 1/4 cup, chopped
- Goat cheese - 1/2 cup, crumbled
- Mixed salad greens - 4 cups
- Salt and pepper - To taste
- Olive oil - 2 tablespoons
- Beets - 4 medium
Let's Get Started
- Preheat the oven to 400°F. Wrap the beets in foil and roast for about 1 hour, or until tender. Let cool, then peel and cut into wedges.
- While the beets are roasting, prepare the vinaigrette: In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
- Place the salad greens in a large bowl. Drizzle with half of the vinaigrette and toss to coat.
- Divide the greens among 4 plates. Top with the beet wedges, crumbled goat cheese, and chopped walnuts.
- Drizzle with the remaining vinaigrette before serving.
Dietary Info
- Dish Type: Salad
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Calories: 200
- Fat: 10g
- Carbs: 20g
- Protein: 7g
- Sodium: 300mg
- Sugar: 9g
