Healthy Roasted Beet Salad With Cocoa Vinaigrette Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Wash and trim the beets, then wrap them individually in aluminum foil.
• STEP 3.Place the wrapped beets on a baking sheet and roast in the preheated oven for about 45-60 minutes, or until they are tender when pierced with a fork.
• STEP 4.Remove the beets from the oven and let them cool slightly. Once cool enough to handle, peel off the skin and cut the beets into bite-sized pieces.
• STEP 5.In a small bowl, whisk together the olive oil, balsamic vinegar, cocoa powder, honey, Dijon mustard, salt, and pepper to make the cocoa vinaigrette.
• STEP 6.In a large salad bowl, combine the roasted beets, mixed greens, walnuts, and crumbled goat cheese.
• STEP 7.Drizzle the cocoa vinaigrette over the salad and toss gently to coat all the ingredients.
• STEP 8.Serve the salad immediately and enjoy!

Cooking Tips

• To save time, you can roast the beets ahead of time and store them in the refrigerator until ready to use.
• If you don't have balsamic vinegar, you can substitute it with red wine vinegar or apple cider vinegar.
• Feel free to add other ingredients to the salad, such as sliced avocado, cherry tomatoes, or roasted chickpeas, for extra flavor and texture.
• For a vegan version, you can omit the goat cheese or substitute it with vegan cheese or avocado.
• This salad can be served as a side dish or as a light main course. It pairs well with grilled chicken or fish.

Storage and Serving

• Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days.
• Before serving leftover salad, give it a good toss to redistribute the dressing and flavors.
• If the salad looks wilted, you can refresh it by adding a handful of fresh greens and a drizzle of extra vinaigrette.
• Serve the salad chilled or at room temperature, depending on your preference.