Roasted Beet Fall Salad Dinner Recipe
Ready to get your salad game on point? The Roasted Beet Fall Salad Dinner Recipe is here to save you from the tired lettuce-and-tomato routine. Forget those sad salads, this one’s all about roasted beets, creamy goat cheese, and a honey-balsamic dressing that’ll make you rethink your whole diet. It’s vibrant, it’s seasonal, and let’s face it—it’s about time we all stop pretending to enjoy bland salads. You’ll feel so much fancier eating this, you might even feel compelled to host a dinner party.
Roasted Beet Fall Salad Dinner Recipe
A simple yet elegant salad made with roasted beets, goat cheese, arugula, and a tangy honey-balsamic dressing.
Ingredients
- 4 medium beets peeled and cut into cubes
- 4 cups arugula or mixed greens
- 1/4 cup goat cheese crumbled
- 1/4 cup walnuts chopped
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Wrap the beet cubes in aluminum foil and roast for 35 minutes until tender.
- In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and pepper.
- In a large bowl, toss arugula, roasted beets, and walnuts.
- Drizzle with the dressing and sprinkle goat cheese on top.
- Toss gently and serve immediately.
Notes
Nutritional Information (Per Serving)
- Calories: 220
- Total Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 4g
- Vitamin A: 12%
- Vitamin C: 15%
- Calcium: 8%
- Iron: 6%
- Potassium: 10%
Additional Notes/Tips
- For an extra crunch, toss in some roasted pumpkin seeds or chickpeas.
- Don’t have goat cheese? Feta or blue cheese works wonders too.
- If you’re feeling adventurous, add some roasted sweet potato chunks to the mix.
- For extra sweetness, drizzle a little maple syrup instead of honey.
- This salad pairs perfectly with grilled chicken or salmon for a complete meal.
