Ingredients
Salad
- 8 ounces steamed beets (250 grams or 1.5 cups; store-bought cooked beets recommended or homemade)
- 1 large honeycrisp apple
- 1 box spring mix or mesclun greens (5 ounces or 142 grams)
- 1/3 cup goat cheese
- 1/2 cup walnut halves
- Salt + pepper, to taste
Balsamic Vinaigrette Dressing
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Juice of 1/2 a lemon
- 1 teaspoon garlic powder
- 1 teaspoon honey
- Salt + pepper, to taste
Instructions
- Make Dressing: Combine olive oil, balsamic vinegar, lemon juice, garlic powder, honey, salt, and pepper in a small bowl or jar with a lid. Whisk or shake vigorously until the mixture is well blended. Set aside.
- Cut Beets and Apples: Chop the steamed beets and the honeycrisp apple into roughly 1-inch pieces ensuring bite-sized portions for easy eating and balanced flavors.
- Plate Salad: Place the spring mix or mesclun greens on a large salad plate or bowl. Layer the chopped beets and apples over the greens. Sprinkle the goat cheese crumbles and walnut halves evenly on top. Season with salt and pepper to taste.
- Toss in Dressing: Drizzle the prepared balsamic vinaigrette over the salad. Toss gently but thoroughly to coat all ingredients with the dressing. Serve immediately to enjoy the fresh, vibrant flavors at their best.
Notes
- You can steam fresh beets at home by boiling them until tender and peeling them once cool.
- For a nuttier flavor, toast walnut halves lightly before adding.
- Adjust honey in dressing according to your preferred sweetness level.
- Use other mixed greens if spring mix or mesclun is unavailable, such as arugula or baby spinach.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (if using store-bought steamed beets)
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
