How To Make Farmers Market Restaurant’s Beet and Goat Cheese Salad
A refreshingly healthy dish combining roasted beets and creamy goat cheese, topped with a zesty vinaigrette.
Serves:
Ingredients
- 4 medium-sized beets
- 4 ounces of goat cheese
- 4 cups of mixed greens
- 1/4 cup of chopped walnuts
- 2 tablespoons of honey
- 2 tablespoons of apple cider vinegar
- 1/4 cup of olive oil
- Salt and pepper to taste
Instructions
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Preheat the oven to 375°F.
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Cut the leaves off the beets.
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Wrap each beet individually in foil and place them on a baking sheet.
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Roast the beets for 45 minutes to 1 hour or until they are tender when poked with a fork.
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Remove the beets from the oven and let them cool.
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Once cooled, peel the skin off the beets and cut them into bite-sized chunks.
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In a large bowl, combine the mixed greens, walnuts, and beets.
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In a small bowl, whisk together the honey, apple cider vinegar, olive oil, salt, and pepper to make a vinaigrette.
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Drizzle the vinaigrette over the salad and gently toss to coat.
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Crumble the goat cheese on top of the salad and serve.
Nutrition
- Calories : 361kcal
- Total Fat : 25g
- Saturated Fat : 7g
- Cholesterol : 20mg
- Sodium : 332mg
- Total Carbohydrates : 22g
- Dietary Fiber : 4g
- Sugar : 16g
- Protein : 10g
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