Here is a fresh, vibrant, Mediterranean-inspired recipe for Beet, Goat & Walnut Salad — earthy, creamy, crunchy, and beautifully balanced. 🥗💜🥜🧀

💜 Beet, Goat & Walnut Salad

A colorful, antioxidant-rich salad with roasted beets, creamy goat cheese, crunchy walnuts, and a tangy honey-lemon dressing.

🛒 Ingredients

For the Salad

• 3 medium beets (red or golden)

• ½ cup goat cheese (crumbled)

• ½ cup walnuts (toasted)

• 1 cup arugula or mixed greens

• ½ small red onion, thinly sliced

• 2 tbsp fresh parsley (optional)

For the Dressing

• 3 tbsp olive oil

• 1 tbsp lemon juice

• 1 tsp balsamic vinegar (optional but recommended)

• 1 tsp honey

• ½ tsp Dijon mustard

• Salt & black pepper, to taste

🍽️ Instructions

1. Cook or Roast the Beets

Option A — Roast (Best Flavor):

1. Preheat oven to 200°C (400°F)

2. Wrap each beet in foil and place on a tray

3. Roast for 45–60 minutes until soft

4. Cool slightly, then peel and dice or slice

Option B — Boil (Faster):

1. Boil beets for 30–40 minutes

2. Cool, peel, and slice/dice

2. Toast the Walnuts

• In a dry pan, toast walnuts for 2–3 minutes

• Keep stirring so they don’t burn

• Let them cool

3. Prepare Dressing

Whisk together:

• Olive oil

• Lemon juice

• Balsamic vinegar

• Honey

• Dijon

• Salt & pepper

Taste and adjust sweetness/acidity if needed.

4. Assemble the Salad

In a bowl or plate:

1. Spread arugula/mixed greens

2. Add sliced beets

3. Top with goat cheese crumbles

4. Sprinkle toasted walnuts

5. Add thin onion slices

6. Drizzle dressing generously

🌿 Optional Add-Ons

• Orange segments 🍊

• Avocado slices 🥑

• Pomegranate seeds ❤️

• Feta cheese instead of goat cheese

😋 Serve With

• Grilled chicken

• Salmon

• Crusty bread

• As a fresh appetizer or light lunch