Clean Eating Salad Recipe – Beet Red Goat Cheese Salad

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clean eating salad recipe

clean eating salad recipe

Today’s Clean Eating Recipe was a re-creation from one of the recipes by Clean Eating Mag.

I altered the ingredients a little for both the salad and the vinaigrette. In my opinion, the salad turned out just as successfully. All the flavors–sweet beet, tangy balsamic, crunchy walnuts and creamy goat cheese–blended together marvelously. My family enjoyed it, and so did I.

clean eating salad recipe

 

clean eating salad recipe

This was one of my favorite clean eating salads.

Also, this was an easy recipe to make. It’s certainly one I recommend for weeknight dinner.

I hope you try it soon.

clean eating salad recipe

Clean Eating Salad Recipe – Beet Red Goat Cheese Salad

Ingredients (salad):

– 3 organic red beets, trimmed, peeled and chopped

– 1 bowl of mixed spring greens

– 1/2 cup of red onion, sliced

– 3 table spoons of toasted walnuts

– 1 table spoon of fresh mint

– 1 tea spoon of dry oregano

– 1/2 tea spoon of ground black pepper

– 2 table spoons of goat cheese crumb

Ingredients (vinaigrette):

– 2.5 table spoons of balsamic vinegar

– 2 table spoons of extra virgin olive oil

– 2 table spoons of fresh mint leaves, broken

– 2 tea spoons of raw honey

– 1/8 tea spoon of sea salt

Directions:

1. Preheat oven 400 F.

2. Lay chopped beets on baking sheet. Bake for 30 minutes, or until beet pieces are tender.

3. Add all ingredients for vinaigrette in a mixing bowl. Mix well.

4. Add spring greens on a plate, and top with beets, goat cheese, walnuts, oregano, pepper, onion slices and walnuts.

5. Drizzle vinaigrette all over salad.

Enjoy!

Thanks for reading. To print recipe, hit “print” from the recipe card below.

clean eating salad recipe

 

Clean Eating Salad Recipe – Beet Red Goat Cheese Salad

35 minutes

4

Per Serving 116 calories

Fat 9 g

Carbs 7 g

Protein 2 g

4

Clean Eating Salad Recipe – Beet Red Goat Cheese Salad

Ingredients

    For Salad:

  • 3 organic red beets, trimmed, peeled and chopped
  • 1 bowl of mixed spring greens
  • 1/2 cup of red onion, sliced
  • 3 table spoons of toasted walnuts
  • 1 table spoon of fresh mint
  • 1 tea spoon of dry oregano
  • 1/2 tea spoon of ground black pepper
  • 2 table spoons of goat cheese crumb
  • For Vinaigrette:

    - 2.5 table spoons of balsamic vinegar
  • 2 table spoons of extra virgin olive oil
  • 2 table spoons of fresh mint leaves, broken
  • 2 tea spoons of raw honey
  • 1/8 tea spoon of sea salt

Instructions

  1. Preheat oven 400 F.
  2. Lay chopped beets on baking sheet. Bake for 30 minutes, or until beet pieces are tender.
  3. Add all ingredients for vinaigrette in a mixing bowl. Mix well.
  4. Add spring greens on a plate, and top with beets, goat cheese, walnuts, oregano, pepper, onion slices and walnuts.
  5. Drizzle vinaigrette all over salad.

 

Thanks for visiting!

See you next time.

 


 

 

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