Roasted beet, apple and goat cheese salad with walnuts

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Roasted beet, apple and goat cheese salad with walnuts

This beet, apple and goat cheese salad with walnuts is creamy, sweet, crunchy, and bright, an easy salad for fall.

Course Salad

Cuisine Jewish

Keyword beet apple and goat cheese salad

Prep Time 10

Total Time 10

Servings servings

Calories 248kcal

Author Ksenia Prints

Ingredients

1 head of boston lettuce
3 roasted beets
1 small red onion or ½ of a medium one - you don't want the onion flavour to dominate
1 apple
¼ cup soft goat cheese torn into pieces
¼ cup walnuts toasted
3 TBs olive oil or more, to taste
Juice of ½ a lemon to taste
Salt
Pepper

Instructions

Slice lettuce into strands. Core apples and cut beets in half, and then slice them into thin crescents. Slice onion into thin slices. Chop walnuts into pieces.
Heat a pan to low-medium heat. Add walnut pieces to pan and toast for about five minutes, 2.5 minutes on each side. Remove from pan.
Arrange lettuce on a large serving platter. Arrange beets, apple slices and onion slices on top. Tearing goat cheese into small chunks, and sprinkle evenly on the veggies. Sprinkle toasted walnuts on top.
Drizzle olive oil and lemon juice on top. Sprinkle with salt and pepper to taste. Serve to table as is, and let each person mix the salad once they've served it (it's too pretty to mix ahead!)

Nutrition