Roasted Beets and Goat Cheese Salad
This Roasted Beet and Goat Cheese Salad With Toasted Walnuts and White Wine Vinaigrette Dressing a perfect spring dish. The roasted beets are a bit sweet, the goat cheese is creamy perfection, and the walnuts add the perfect crunch.
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Servings: 2
Calories: 716kcal
Equipment
- Oven
Ingredients
Ingredients for Roasted Beets
- 1 large red beet
- 1 large gold beet
- salt and pepper
- 2 tablespoons corn oil - evoo would be fine as well
Ingredients for Toasted Walnuts
- 1/4 cup unsalted chopped walnuts
- 1 teaspoon corn oil - evoo would be fine as well
- salt and pepper
Ingredients for White Wine Vinaigrette
- 2 tablespoons CK Mondavi and Family Sauvignon Blanc
- 1/4 cup corn oil - evoo would be fine as well
- 1 teaspoon lemon juice
- 1 teaspoon lime juice
- 1 teaspoon sugar
- dash of salt and pepper
Salad Toppings
- 2 ounces fresh goat cheese
- 1/2 cup microgreens or greens from beets or the greens of your choice
Instructions
Roasted Beet Instructions
- Preheat oven to 375 degrees.
- Place a dash of oil, salt and pepper in the center of a piece of aluminum foil.
- Place the beet on the oil, cover completely.
- Place beets on baking sheet, bake for 45 minutes - 1 hour until tender. You will be able to easily stick a fork into the beets when they are done.
- While the beets are in the oven, prepare the white wine vinaigrette and toasted walnuts.
Toasted Walnuts Instructions
- Toss the chopped walnuts in the teaspoon of corn oil and a dash of salt and pepper.
- Place on a baking sheet and put in oven for 5 - 6 minutes.
- Remove and let cool.
White Wine Vinaigrette Dressing Instructions
- In a small bowl, whisk the CK Mondavi and Family Sauvignon Blanc, 1/4 cup of corn oil, lemon juice, lime juice, sugar and a dash of salt and pepper.
- Set in refrigerator until ready for use.
Plating Instructions
- Once the beets are tender and cool, peel and quarter them. Feel free to cut them thinner if you used larger beets.
- Transfer the beets to a bowl; if using golden and red, put them in separate bowls.
- Toss the beets with the vinaigrette, season with salt and pepper and arrange on a platter.
- Crumble the goat cheese on top and sprinkle with the toasted walnuts and greens.
- Drizzle the white wine vinaigrette over the top.
- Enjoy!
Nutrition
Calories: 716kcal | Carbohydrates: 15g | Protein: 11g | Fat: 69g | Saturated Fat: 9g | Cholesterol: 13mg | Sodium: 170mg | Potassium: 397mg | Fiber: 4g | Sugar: 9g | Vitamin A: 293IU | Vitamin C: 6mg | Calcium: 82mg | Iron: 2mg
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