Beet and Goat Cheese Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 4 medium beets, rinsed
  • 12 cups spring mix, loosely packed
  • ¼ cup aged balsamic vinegar
  • ¼ cup olive oil
  • ½ cup walnuts, chopped
  • 4 oz goat cheese, crumbled
  1. Preheat oven to 375 degrees F.
  2. Trim off each end of the beets and using tin foil, loosely wrap each beet individually and place on a baking sheet. Roast for 1 hour, remove from oven and allow to cool to room temperature. Peel off the skin of each beet using your fingers (gloves are helpful!) or a paring knife. Slice each beet and refrigerate until ready to use.
  3. Toss the spring mix with the balsamic vinegar and olive oil until well-coated. Top with walnuts, goat cheese, and roasted beets. Serve immediately.
Prevention RD original recipe
Nutrition Information
Serving size: ¼ recipe Calories: 338 Fat: 28.5 Carbohydrates: 15.5 Sugar: 11.0 Sodium: 200 Fiber: 3.8 Protein: 8.8 Cholesterol: 20
Recipe by Prevention RD at