Baby Beet Salad with Walnuts

Ingredients and Weight:

• Baby beets: 1 pound
• Walnuts: 1/2 cup
• Goat cheese: 4 ounces
• Mixed greens: 8 cups
• Red onion: 1/4 cup, thinly sliced
• Balsamic vinegar: 1/4 cup
• Olive oil: 1/4 cup
• Salt and pepper: to taste

Preparation Time:

• 15 minutes

Cooking Time:

• 25 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Wash and trim the baby beets. Place them on a baking sheet, drizzle with olive oil, and season with salt and pepper.
3. Roast the beets for 25-30 minutes, or until tender.
4. While the beets are roasting, toast the walnuts in a dry skillet over medium heat until fragrant and slightly browned.
5. In a large bowl, combine the mixed greens, red onion, roasted beets, walnuts, and goat cheese.
6. In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper.
7. Drizzle the dressing over the salad and toss to coat.
8. Serve immediately and enjoy!

Nutritional Information:

• Calories: 350 per serving
• Fat: 20 grams
• Protein: 10 grams
• Carbohydrates: 30 grams
• Fiber: 5 grams

Dish Characteristics:

• Colorful and vibrant
• Sweet and tangy
• Earthy and nutty
• Refreshing and light
• Perfect for a summer salad or side dish

User Comments:

• "This salad is absolutely delicious! The roasted beets are so sweet and tender, and the walnuts add a nice crunch."
• "I love the combination of flavors in this salad. The balsamic vinegar and goat cheese really complement the beets."
• "This is a great salad to make ahead of time. It's perfect for picnics or potlucks."
• "I substituted feta cheese for goat cheese, and it was still very tasty."
• "I added some grilled chicken to the salad for extra protein."

Special Precautions and Tips:

• If you can't find baby beets, you can use regular beets instead. Just be sure to peel and cut them into small pieces before roasting.
• To save time, you can roast the beets the night before.
• If you don't have walnuts, you can substitute another type of nut, such as pecans or almonds.
• This salad is best served fresh, but it can be stored in the refrigerator for up to 3 days.