Roasted Beet Salad
This roasted beet salad will have you singing the praises of this root veggie and begging for seconds! It's tossed with fruit, nuts, and crumbled cheese all coated in a delicious homemade balsamic vinaigrette. A light lunch that's both healthy and delicious!
Servings: 6
Ingredients
- 5 ounces baby arugula or Spring mix
- 4-5 roasted beets
- 1/4 cup goat cheese, crumbled
- 1/4 cup red onion, sliced
- 1/3 cup pecans, candied or raw
- 1/2 cup blueberries
- 1/2 cup oranges, peeled and sliced
- 3/4 cup balsamic vinaigrette
Instructions
- Slice the roasted and cooled beets. Add them to a bowl along with about 3 tablespoons of dressing. Stir to coat and allow them to marinate for a few minutes while you prepare the rest of the salad.
- To assemble the salad, add the arugula to a large bowl.
- Add the marinated beets, goat cheese, onions, blueberries, oranges, and goat cheese.
- Drizzle on the dressing and toss to coat the ingredients well. Enjoy!
Nutrition
Serving: 1cup | Calories: 217kcal | Carbohydrates: 13g | Protein: 4g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 4mg | Sodium: 350mg | Potassium: 336mg | Fiber: 3g | Sugar: 8g | Vitamin A: 720IU | Vitamin C: 16mg | Calcium: 75mg | Iron: 1mg
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