Beet Salad with Goat Cheese and Balsamic

Nutritional values

Per serving · 1.32€/Per serving

Ingredients (12)

Instructions

1. 1

   Prepare the ingredients by scrubbing the beets and removing the greens, mincing the garlic, and roughly chopping the pistachios and fresh mint

2. 2

   Wrap the beets individually in aluminum foil and roast them on a baking sheet at 400°F (200°C) for 45-60 minutes until tender, then let them cool before peeling and slicing into wedges

3. 3

   In a small mixing bowl, whisk together the olive oil, balsamic vinegar, maple syrup, dijon mustard, minced garlic, salt, and pepper to create the balsamic vinaigrette

4. 4

   Arrange the mixed greens on a large serving platter and top with the roasted beet wedges

5. 5

   Drizzle the balsamic vinaigrette over the salad, then crumble the goat cheese and scatter the chopped pistachios on top

6. 6

   Garnish with the fresh mint leaves just before serving to add a bright, herbal finish