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Beet Salad
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Beet Salad

Course: Lunch, Side Dish


  • 4 medium red or golden beets stems and root ends removed
  • 1/3 cup walnuts chopped
  • 1 tbsp balsamic vinegar
  • freshly ground black pepper
  • 1 tbsp sunflower seed oil
  • 2 ounces low fat goat cheese


  • Heat oven to 400°F.
  • Wrap each beet in foil. Roast until soft, about 1 hour.
  • Cool slightly; remove foil. Rub off skins; cut into wedges.
  • Toss with nuts and vinegar. Season with salt and pepper. Add oil; toss.
  • Divide among 4 plates; crumble cheese on top.