Roasted Beet and Berry Salad with Balsamic Vinaigrette
A vibrant and flavorful salad featuring tender roasted beets, sweet berries, and tangy goat cheese, all tossed in a balsamic walnut vinaigrette. The perfect balance of earthy, sweet, and tangy flavors in every bite.
Instructions
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1
Preheat oven to 400°F. Place beets in an 8-inch square baking dish, add 1 inch of water, cover, and roast for 30-40 minutes until tender.
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2
In a small bowl, whisk together the balsamic vinegar, walnut oil, honey, salt, and pepper to make the vinaigrette. Set aside.
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3
Once the beets are cool enough to handle, peel and slice them into thin rounds. In a large bowl, combine the roasted beets, berries, toasted walnuts, and sliced shallot. Pour the vinaigrette over the salad and toss gently to coat.
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4
Divide the mixed greens among serving plates and top with the beet and berry salad. Sprinkle with crumbled goat cheese and fresh basil.
Nutrition Information
Per serving (based on 5 servings)
Nutrition information is automatically calculated and should be considered an estimate.
