Healthy Roasted Beet Salad With Cocoa Vinaigrette Recipe

Recipe By Slurrp

This healthy roasted beet salad is a delicious and nutritious dish that combines the earthy flavors of roasted beets with a rich and tangy cocoa vinaigrette. The beets are roasted to perfection, bringing out their natural sweetness and adding a caramelized touch. The cocoa vinaigrette adds a unique twist to the salad, with its deep chocolate flavor and tangy notes. Topped with crunchy walnuts and creamy goat cheese, this salad is a perfect balance of flavors and textures.

27 Rating -
1hr 45minstotal
1hr 15minsCook
1hr 15m.Cook
Healthy Roasted Beet Salad With Cocoa Vinaigrette

ingredients serve

Ingredients for Healthy Roasted Beet Salad With Cocoa Vinaigrette Recipe

  • 1/2 Medium Beets
  • 1/4 tablespoon Olive Oil
  • 1/4 tablespoon Balsamic Vinegar
  • 0.13 tablespoon Cocoa Powder
  • 0.13 tablespoon Honey
  • 0.13 teaspoon Dijon Mustard
  • As required Salt And Pepper To Taste
  • 1/2 cup Mixed Greens
  • 0.06 cup Walnuts, Chopped
  • 0.03 cup Crumbled Goat Cheese

Directions: 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.
calories per serving
11 g Fat4 g Protein10 g Carbs< 1 g FiberOther

Current Totals

  • Fat
  • Protein
  • Carbs
  • Fiber
    < 1g


  • Carbs
  • Protein
  • Fiber
    < 1g


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
    < 1mg
  • Vitamin A
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
  • Vitamin B12
    < 1mcg
  • Vitamin C
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
  • Manganese
    < 1mg
  • Phosphorus
  • Selenium
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp