This Ensalada de Remolacha y Queso de Cabra is a colorful, nutritious delight that bursts with flavor and will leave you feeling fresh and energized!

1

Begin by preheating your oven to 200 degrees Celsius.

2

Wrap each beet individually in aluminum foil and place them on a baking sheet. Bake for 30 minutes until tender.

3

While the beets are baking, in a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper to create the dressing.

4

Once the beets are done, let them cool slightly before peeling the skin off. This should be easy if they are tender. Slice the beets into manageable pieces.

5

In a large salad bowl, combine the mixed greens, sliced beets, and walnuts.

6

Crumble the goat cheese on top of the salad and drizzle the dressing over everything.

7

Toss gently to combine and serve immediately, enjoying the vibrant flavors!

4

• Add slices of avocado for a creamier texture.
• Include citrus segments like orange or grapefruit for a refreshing twist.
• Substitute walnuts with pecans or almonds for varied nut flavors.

• Roasting the beets enhances their sweetness, but you can also use canned beets for a quicker option.
• Letting the salad sit after dressing allows flavors to meld beautifully.
• Make sure to taste your dressing before adding to the salad; adjust flavors as desired!

• fat: 18g
• fiber: 5g
• sugar: 8g
• protein: 6g
• calories: 220

This salad is high in fiber and healthy fats from the walnuts and olive oil, making it a great option for heart health and digestion.

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