How To Make Wolfgang Puck Roasted Beet Salad Recipe
A healthy and flavorful salad recipe featuring roasted beets, tangy goat cheese, and a citrusy vinaigrette.
Serves:
Ingredients
- 4 medium-sized beets, trimmed and washed
- 4 oz crumbled goat cheese
- 1/4 cup chopped walnuts
- 1/4 cup chopped herbs (such as parsley or mint)
- 1/4 cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp honey
- Salt and pepper, to taste
Instructions
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Preheat oven to 400°F.
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Wrap each beet in aluminum foil and place on a baking sheet. Roast for about 1 hour, or until tender when pierced with a fork.
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Remove beets from oven and let cool slightly. Peel and thinly slice the beets.
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In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper to make the vinaigrette.
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In a large bowl, combine the sliced beets, goat cheese, walnuts, and herbs. Toss gently with the vinaigrette.
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Serve the salad immediately or chilled.
Nutrition
- Calories : 295 kcal
- Total Fat : 23g
- Saturated Fat : 6g
- Cholesterol : 15mg
- Sodium : 205mg
- Total Carbohydrates : 17g
- Dietary Fiber : 3g
- Sugar : 12g
- Protein : 7g
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