Roasted Beet, Goat Cheese and Walnut Salad
Recipe by Scoopd Keuken
An elegant and colorful Christmas starter featuring sweet roasted beets, creamy goat cheese and crispy walnuts. This dish combines perfect flavors and textures for a refined beginning to your festive meal.
- 320
- kcal
- 12 g
- protein
- 18 g
- carbs
- 24 g
- fat
Ingredients
- 600 g fresh red beets
- 150 g goat cheese
- 80 g walnuts
- 200 g mixed greens (arugula, spinach)
- 3 tablespoon balsamic vinegar
- 4 tablespoon olive oil
- 1 tablespoon honey
- 0.5 teaspoon mustard (Dijon)
- 1 pinch salt
- 1 pinch black pepper
Method
- 1
Preheat the oven to 200°C. Wash the beets and wrap them in aluminum foil. Roast for 35-40 minutes until tender. Let cool, peel and slice thinly or cut into chunks.
- 2
Toast the walnuts in a dry pan over medium heat for 3-4 minutes until fragrant. Set aside to cool.
- 3
Make the dressing by whisking together balsamic vinegar, olive oil, honey and Dijon mustard. Season with salt and pepper to taste.
- 4
Arrange the mixed greens on four plates or a large serving platter.
- 5
Distribute the roasted beet slices over the greens. Crumble the goat cheese on top and sprinkle with the toasted walnuts.
- 6
Drizzle the balsamic dressing gently over the salad and serve immediately.
