Ingredients
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Scale
- 3/4 lb. (about 3 to 4 medium)* roasted beets, peeled, cut into bite-sized wedges
- 1/4 cup plus 2 tbsp. Lemon Vinaigrette, divided**
- 1 (2.25 oz.) package chopped walnuts (about 5 Tbsp.)***
- 1 (5 oz.) bag washed, mixed baby greens
- 4 oz. goat cheese, crumbled
Instructions
- In a medium microwave-safe bowl, add beets. Microwave 1 minute.
- Remove bowl from microwave, add 1/4 cup of the vinaigrette. Let stand 15 minutes.
- Meanwhile, in a large serving bowl, toss together mixed greens and remaining 2 tablespoons of vinaigrette.
- Drain beets, arrange over greens.
- Top with crumbled goat cheese and walnuts.
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Notes
*For canned beets, use one 15oz. can of sliced beets.
**If you don’t want to make the homemade vinaigrette, you can also skip marinating the beets and just use your preferred dressing on your salad.
***For extra crunch and flavor, toast walnuts before adding to salad. Preheat a dry skillet over medium-low heat. Add walnuts, toss frequently until fragrant and lightly toasted, about 1 to 2 minutes. Transfer walnuts to a plate or paper towel and let stand 5 minutes before adding to salad.