Beetroot & Goat Cheese Salad with Nuts: A Delicious, Nutritious Delight

If using fresh beets, preheat your oven to 400°F (204°C). Roast the beets for 40-45 minutes or until tender. Once cooked, peel and slice them.

Assemble the Salad:
Arrange the mixed greens (arugula, spinach, or kale) on a plate. Layer the sliced roasted beets, followed by the crumbled goat cheese, and top with the toasted nuts (walnuts or pecans).

Make the Dressing:
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper until well combined.

Drizzle & Serve:
Pour the dressing over the salad and toss gently to coat all the ingredients. Garnish with pomegranate seeds, if using, and serve immediately.

Serving and Storage Tips