Roasted Beet and Goat Cheese Salad
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 4
Ingredients
4 medium beets
4 ounces goat cheese, crumbled
2 cups mixed leafy greens (spinach, arugula, or kale)
1/4 cup walnuts, chopped
2 tablespoons olive oil
1 tablespoon balsamic vinegar (or to taste)
Salt and pepper to taste
Fresh herbs for garnish (optional) 
Instructions
1. Preheat your oven to 400 degrees Fahrenheit.
2. Wash the beets thoroughly and trim the tops and tails. Wrap each beet in aluminum foil, place them on a baking sheet, and roast in the preheated oven for about 30-35 minutes, or until they are tender when pierced with a fork.
3. Allow the beets to cool slightly before peeling off the skin. Slice the beets into wedges and set aside.
4. In a large bowl, combine the mixed leafy greens and roasted beet wedges.
5. Drizzle the olive oil and balsamic vinegar over the salad, then season with salt and pepper to taste. Toss gently to combine.
6. Top the salad with crumbled goat cheese and chopped walnuts.
7. Garnish with fresh herbs if desired. Serve immediately and enjoy your healthy, diabetic-friendly lunch.
This salad is not only flavorful but also packed with nutrients while being low in carbs and sugar, making it an excellent choice for a diabetic-friendly meal.
