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Roasted Beet Fall Salad Dinner Recipe

Emily Carter
A simple yet elegant salad made with roasted beets, goat cheese, arugula, and a tangy honey-balsamic dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Calories 220 kcal

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
Vitamins and Minerals (Per Serving)
  • Vitamin A: 12%
  • Vitamin C: 15%
  • Calcium: 8%
  • Iron: 6%
  • Potassium: 10%

Additional Notes/Tips

  1. For an extra crunch, toss in some roasted pumpkin seeds or chickpeas.
  2. Don’t have goat cheese? Feta or blue cheese works wonders too.
  3. If you're feeling adventurous, add some roasted sweet potato chunks to the mix.
  4. For extra sweetness, drizzle a little maple syrup instead of honey.
  5. This salad pairs perfectly with grilled chicken or salmon for a complete meal.