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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.
Servings: 4
Ingredients
- Beets
- 4 medium-sized, scrubbed
- Mixed greens
- 6 cups, washed and dried
- Goat cheese
- 4 ounces, crumbled
- Walnuts
- 1/2 cup, chopped and toasted
- Red onion
- 1/4 cup, thinly sliced
- Olive oil
- 1/4 cup
- Balsamic vinegar
- 2 tablespoons
- Dijon mustard
- 1 tablespoon
- Honey
- 1 teaspoon
- Salt
- to taste
- Pepper
- to taste
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.
Dietary Information
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
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