Teresa's Recipes
Gluten-Free Beet and Goat Cheese Salad
Indulge in the vibrant colors and flavors of this Gluten-Free Beet and Goat Cheese Salad. The earthiness of roasted beets beautifully complements the creamy tang of goat cheese, while crunchy walnuts add a delightful texture. Tossed in a homemade balsamic vinaigrette, this refreshing salad is perfect for any occasion, from a light lunch to a sophisticated dinner party. With its roots in Mediterranean cuisine, this salad not only delights the palate but also brings a touch of history to your table.
Ingredients
- 4 medium-sized, scrubbed Beets
- 6 cups, washed and dried Mixed greens
- 4 ounces, crumbled Goat cheese
- 1/2 cup, chopped and toasted Walnuts
- 1/4 cup, thinly sliced Red onion
- 1/4 cup Olive oil
- 2 tablespoons Balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon Honey
- to taste Salt
- to taste Pepper
Dietary Notes
- Servings: 4
- Dish Type: Salad
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Calories: 260
- Fat: 20g
- Carbs: 18g
- Protein: 6g
- Sodium: 150mg
- Sugar: 5g
Instructions
- Preheat the oven to 400°F (200°C).
- Wrap the beets individually in aluminum foil and place them on a baking sheet. Roast for 45 minutes, or until tender when pierced with a fork. Allow them to cool, then peel and slice into wedges.
- In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper until well combined to create a tangy vinaigrette.
- In a large salad bowl, combine the mixed greens, roasted beet wedges, crumbled goat cheese, chopped walnuts, and thinly sliced red onion.
- Drizzle the vinaigrette over the salad and gently toss to coat all ingredients evenly.
- Serve immediately, garnished with extra goat cheese or walnuts if desired.
Tips
- For added flavor, try roasting the beets with a sprig of thyme or rosemary.
- You can substitute walnuts with pecans or almonds for a different nutty flavor.
- This salad can be made ahead of time; just keep the dressing separate until ready to serve.