Roasted Beet Salad with Goat Cheese & Toasted Walnuts

Adapted from EA Stewart

3 cups salad greens
1/2 cup walnuts
4 roasted beets, peeled & sliced
2 ounces goat cheese
1 Tbsp balsamic vinegar
salt and pepper to taste

  1. Toast walnuts at 400 for 5 minutes. Lightly chop and set aside.
  2. Divide the greens between 2 salad plates.
  3. Arrange beets in an overlapping circle on top of the greens.
  4. Sprinkle with walnuts.
  5. Crumble goat cheese over the greens, beets, and walnuts.
  6. Drizzle with balsamic vinegar. Salt and pepper to taste
  • Serves 2


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