Roasted Beet Salad
Celebrate fall by making this simple yet nutritious salad that is packed with flavor. Serve as an appetizer or a side dish or make it the star of the show by adding your preferred protein.
Servings 4 servings
Ingredients
- 10 oz mixed greens lettuce, spinach, kale, arugula, chard, butter lettuce, red lettuce and/or radicchio
- ¼ cup salad dressing*
- ½ lb cooked beets** cut into bite-sized pieces
- 1 apple sliced or chopped
- ½ cup walnuts chopped
- 4 oz goat cheese crumbles
Instructions
- Place greens in a large bowl, drizzle with desired dressing and toss to combine. Keep greens in the large bowl or divide onto serving plates.
- Top with beets, apple, walnuts and goat cheese. Serve immediately.
- Enjoy!
Notes
*Don't have a go-to salad dressing? Try our Tangy Vinaigrette!
**If you'd like to roast your own beets, you'll need about 3 medium beets. Preheat oven to 425°F. Peel beets and cut into bite-sized pieces (cubes or wedges). Place beets on a large baking sheet, drizzle with 2 tbsp oil, and sprinkle with 1/4 tsp salt. Place tray on the middle rack of the oven and roast for about 30 minutes. Test for doneness by piercing the largest piece with a fork.