Description
A vibrant, layered salad featuring roasted beets, creamy goat cheese, and fresh greens, drizzled with a tangy balsamic vinaigrette.
Ingredients
Scale
For the Crust:
- 3 medium beetroots, peeled and sliced into rounds
- 4 oz goat cheese, crumbled
- 4 cups mixed salad greens (e.g., arugula, spinach)
- 1/4 cup walnuts, toasted and chopped
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey
- Salt and pepper to taste
- Fresh herbs (e.g., parsley or dill) for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss beetroot slices with 1 tbsp olive oil, salt, and pepper, then roast on a baking sheet for 25-30 minutes until tender. Let cool.
- In a small bowl, whisk together remaining olive oil, balsamic vinegar, honey, salt, and pepper to make the vinaigrette.
- In a serving dish or glass bowl, layer salad greens, roasted beetroot slices, crumbled goat cheese, and toasted walnuts. Repeat layers as desired.
- Drizzle the balsamic vinaigrette over the top and garnish with fresh herbs. Serve immediately.
Notes
You can customize the seasonings to taste.