Salad with Chèvre and Beets
Sweet baked beets, creamy chèvre and crunchy walnuts make this salad fresh, colorful and satisfying. This recipe for salad with chèvre and beets combines greens…
Ingredienser
Instructions
Heat the oven to 200 degrees.
Wash and scrub the beets well.
Wrap the beets in aluminum foil and bake them in the oven for 45 to 60 minutes, until tender when pierced with a fork.
Let the beets cool slightly before rubbing off the skins.
Cut the beets into wedges or cubes.
Stir together balsamic vinegar, olive oil and honey in a small bowl.
Season the vinaigrette with salt and pepper.
Mix arugula and spinach in a large bowl.
Add thinly sliced red onion and half of the walnuts.
Place the beets over the salad.
Crumble chèvre over the beets.
Sprinkle with the remaining walnuts.
Pour the vinaigrette evenly over the salad.
Top with fresh herbs before serving.
Nutrition per serving
Energi ca. 303 kcal
Protein 8.8 g
Fett 27.2 g
Karbohydrater 8.5 g
Fiber 1.8 g
Sukker 5.3 g
Salt 0.1 g
Tips & tricks
Bake the beets ahead if you want to save time. They can be stored peeled in the refrigerator and cut just before assembling the salad.
Did you know?
Salad with chèvre and beets works well because sweet baked beets balance the tangy and creamy goat cheese. Walnuts add crunch, while balsamic and honey bring both freshness and roundness. When the beets are baked whole, the flavor becomes more concentrated and the color deeper.
