Roasted Beet Salad with Goat Cheese and Cashews

This Roasted Beet Salad with Goat Cheese and Cashews is the perfect fall salad! Packed with crisp apples and delicious roasted beets, this salad is the perfect blend of sweet and savory.

Course Salad

Cuisine American, Gluten Free, Healthy

Prep Time 20

Cook Time 1 15

Total Time 1 35

Servings

Calories 187kcal

Author Wendy Polisi

Ingredients

Roast Beets
4 medium beets trimmed and scrubbed
Dressing
1 teaspoon chia seeds
2 tablespoons water
2 tablespoons minced red onion
2 cloves garlic minced
1 teaspoon maple syrup
1 teaspoon whole-grain mustard
3 tablespoons white balsamic vinegar
1 tablespoon extra virgin olive oil
Salad
4 cups mixed greens
4 radishes julienned
1 apple diced
2 ounces goat cheese or nut cheese
2 tablespoons chopped cashews

Instructions

Preheat oven to 325 degrees. Line a rimmed baking sheet with foil and place beets on it. Drizzle with oil and season with salt and pepper. Wrap beets up in foil and roast until tender, about 75 minutes. Allow to cool and slice into wedges.
Meanwhile, make Dressing by combining chia seeds with water and stirring well. Set aside until thickened, about 15 minutes.
In a blender combine onion, garlic, maple syrup, mustard and white balsamic vinegar. Process until combined and then add in chia gel and olive oil. Process until smooth.
Make salad by combining greens, radishes, apple, beets and goat cheese. Toss with dressing and top with cashews.

Notes

Servings 4, Calories 209, Fat 11.2g, Carbohydrates 21.5g, Protein 7.5g, Cholesterol 15mg, Sodium 143mg, Potassium 509mg, Fiber 4.1g, WW Pts 6

Nutrition