Don’t want to eat your greens? Roasted veggies and creamy goat cheese turn a boring green salad into a filling, comforting and flavorful dish.
Prep Time:10 mins
Cook Time:40 mins
Total Time:50 mins
Yield:2 to 3 portions 1x
6 handfuls mixed greens (about 2 to 3 handfuls per portion)
2–3 handfuls arugula ( about 2 to 3 handfuls per portion)
6 Tbsp goat cheese ( about 2 Tbsp per portion)
For the Roasted Veggies:
2 medium beets, peeled
3 medium carrots, peeled
2 Tbsp olive oil
1/2 Tbsp maple syrup
1/2 tsp ground coriander
1/2 tsp garlic powder
Preheat the oven to 400F.
In a small bowl, mix 2 tablespoons olive oil, maple syrup, ground coriander and garlic powder.
Slice the beets into wedges. Cut the carrots into thin slices about 1 inch long. Place the veggies onto a baking sheet covered with parchment paper. Pour the olive oil and spices mixture over the veggies and toss them a bit making sure the pieces are evenly covered. Alternatively, you can place the beet wedges into a large bowl and pour about 2/3 of the mixture over the beets. Mix well to combine and place the wedges onto the baking sheet. Repeat with the carrot slices.
Roast the vegetables for about 30 to 40 minutes until cooked through. Let them cool a bit.
To assemble the salad, place the mixed greens and arugula on the plates. Add the roasted veggies and goat cheese. Drizzle with balsamic vinegar and olive oil.
Nutrition information is a rough estimate for 1 of 3 servings.