Roasted Beet Salad with Avocado, Goat Cheese and Candied Walnuts with Honey Dijon Vinaigrette
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mixed greens with roasted beets, avocado, candied walnuts, and tangy goat cheese dressed in honey Dijon vinaigrette. A bright, textured salad with sweet and savory elements. Works as a light lunch or elegant side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 bunches small beets (1 bunch red and 1 bunch golden -about 6 total trimmed and washed and leafy tops reserved)
- olive oil
- 1 cup walnuts
- 1/4 cup granulated sugar
- 1 (heaping) tablespoon minced shallot
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 5 ounces mixed salad greens (I'm using a power green blend)
- reserved beet greens (washed, dried and chopped)
- 2 to 4 ounces goat cheese (crumbled)
- 1 avocado
- 1/2 red onion (sliced thin vertically)
- freshly ground black pepper
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 600mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 811mg
- Calcium
- 128mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 600MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.