Roasted beetroot and greens salad is a delicious, wintery salad that is not only healthy but also very filling. Packed with the sweet, earthy flavors of beetroot, spinach, and goat cheese, it is exactly what I love to have for lunch these days.
Prepare all of the components of this salad prior to serving. This way you will have an amazing salad any time you like with the least effort.
What are the health benefits of beetroots?
Beetroots or beets are known for their earthy flavor and aroma. They are also filled with nutrients such as minerals, vitamins, and plant compounds.
Full of flavor, we can consume beetroots raw or cooked, and bring a pop of color to any plate, but also some of their medicinal properties to your body.
Beets are rich in folate, copper, and manganese. These vitamins and minerals help with growth, brain function, heart health, nutrient metabolism, and bone formation. Furthermore, beetroots contain pigments called betalains with anti-inflammatory properties, and fiber that can benefit the digestive system.
All in all, beetroots are easy to include in your diet, versatile, and absolutely delicious.
Ingredients for the roasted beetroot & greens salad
Greens: I use arugula and baby spinach as the base of this salad because I really like how they complement the beetroot flavor. Use any combination of greens that you like.
Beetroots: They are a powerhouse and their earthy flavor and beautiful color complement and elevate this salad.
Goat cheese: Goat cheese and beetroot are a match made in heaven. If you don't have time to make the mousse and want fewer calories in the salad crumble some goat cheese on top.
Nuts: I have used walnuts in the recipe but you can always omit the nuts in case of an allergy or replace them with pumpkin seeds. Other nuts that can be used are almonds or pecans.
Dressing: A simple mixture of extra virgin olive oil, balsamic reduction, a pinch of salt, and some freshly ground pepper is enough to make the sweet, earthy flavor of this salad shine.
Roasted beetroot & Greens salad tips & tricks
Add salt, pepper, olive oil, and balsamic reduction to the salad only when you are ready to serve, otherwise, your greens will start to wilt. Dress as individual servings, if you don't consume the whole recipe at once.
Beets can stain the skin and other materials. Use gloves and an apron to protect your clothes and skin.
Prepare all the ingredients in advance, to get a quick and easy lunch in the fridge for a few days.
How to serve the roasted beetroot and greens salad
Serve this roasted beetroot salad on its own, as lunch, or eat it as:
- Side dish with some grilled fish or meat
- Light dinner with a piece of focaccia
How to store
Bake the beets, let them cool completely, and store them, in the fridge, in an airtight container for up to 4 days.
Wash and dry the greens and store them in a glass airtight food storage container with a paper towel at the bottom for up to 3 days.
Store the goat cheese mousse in an airtight container, in the fridge, for up to 1 week.
Other salad recipes that we love
If you like salad try also this:
Roasted Beetroot & Greens Salad
Goat cheese mousse
- 150 g/5.3oz soft goat cheese
- 80 g/2.82 oz Greek yoghurt plain
- ½ teaspoon garlic powder
- 1 tablespoon honey
- ½ tablespoon thyme leaves
- salt & pepper to taste
- 1 tablespoon olive oil extra virgin
- 2 large beetroots
- 1 tsp olive oil
- 2 tablespoon olive oil
- 2 tablespoon balsamic reduction
- 100 g/3.52oz arugula
- 100 g/3.52oz baby spinach
- 40 g/1.41oz roasted walnuts unsalted
- salt & pepper to taste
Goat Cheese Mousse
- Place all of the ingredients in a food processor and beat until fully incorporated, creamy, and soft.
- Wash the beetroots, pat them dry, cut in half, coat with olive oil, and place them in a roasting tray cut side down. Bake in a preheated oven at 200ºC (400ºF) for about 35-45 minutes until soft. Remove from the oven, allow them to cool, and remove the skins.
- Wash and dry the spinach and arugula. Chop the walnuts, and cut the beetroots into bite-size pieces. Place all of the ingredients in a large bowl and toss them with olive oil, salt, pepper, and vinegar. Place dollops of the goat cheese mousse on top and serve.
- Enjoy 😃
Servings: 1 (184g) | Calories: 330kcal | Carbohydrates: 13.9g | Protein: 12.67g | Fat: 26.1g | Saturated Fat: 7.7g | Trans Fat: 0g | Cholesterol: 18mg | Sodium: 241mg | Potassium: 465mg | Fiber: 2.9g | Sugar: 9.82g | Vitamin A: 3355IU | Vitamin C: 13.4mg | Calcium: 160mg | Iron: 2.61mg | Manganese: 0.847mg | Copper: 0.59mg | Vitamin K: 155.7μg