Beet and Goat Cheese Salad with Toasted Walnuts
Fresh greens are topped with roasted beats, goat cheese, toasted walnuts and a light oil and vinegar dressing.
- ⅓ cup walnut pieces
- 6 ounces baby salad greens or mesclun mix
- 8 ounces of roasted or cooked beets sliced
- 3 ounces crumbled goat cheese
- 2 to 3 TBS olive oil
- 1 to 2 TBS balsamic vinegar
- kosher salt
- fresh ground pepper
Toast the walnuts in a small nonstick pan for a few minutes.
Toss together the salad greens, beets, goat cheese and walnuts.
Drizzle some olive oil and vinegar on the salad to your liking.
Season with salt and pepper to taste.
Calories: 588kcal | Carbohydrates: 28g | Protein: 16g | Fat: 49g | Saturated Fat: 11g | Cholesterol: 20mg | Sodium: 481mg | Potassium: 508mg | Fiber: 6g | Sugar: 18g | Vitamin A: 1469IU | Vitamin C: 23mg | Calcium: 124mg | Iron: 3mg