Description
A refreshing and colorful salad with a creamy dressing and roasted beets.
Ingredients
Scale
- 4 medium beets, roasted and diced
- 1 cup arugula
- 1/2 cup goat cheese, crumbled
- 1/4 cup walnuts, chopped
- 1/4 cup plain yogurt
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wrap beets in foil and roast for 45-60 minutes until tender.
- Let the beets cool, then peel and dice them.
- In a bowl, mix yogurt, olive oil, balsamic vinegar, salt, and pepper to make the dressing.
- In a large bowl, combine roasted beets, arugula, goat cheese, and walnuts.
- Drizzle the dressing over the salad and toss gently.
- Serve immediately or chill before serving.
Notes
- Adjust the dressing ingredients to taste.
- Can substitute feta cheese for goat cheese.
- Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting and mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
Keywords: Creamy Beet Salad, Beet Salad, Vegetarian Salad