Philanthropist's Garden Salad
A vibrant, nutrient-packed salad with roasted beets, goat cheese, and a tangy lemon vinaigrette—ideal for a healthy lunch or light dinner. This mediterranean-inspired salads (gluten-free) ready in about 45 minutes pairs beets, olive oil, balsamic vinegar into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 380 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, peeled and diced into 1/2-inch cubes beets
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 5 cups mixed greens
- 1/4 cup, toasted shelled walnuts
- 1/2 cup, crumbled goat cheese
- 1/4 cup thinly sliced red onion
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. Toss diced beets with 1 tbsp olive oil, season with salt and pepper, and roast for 25 minutes until tender and caramelized.
- Step 2: Whisk together balsamic vinegar, Dijon mustard, honey, and 1 tbsp olive oil in a small bowl until emulsified.
- Step 3: In a large bowl, combine mixed greens, roasted beets, sliced red onion, and toasted walnuts. Drizzle with 3/4 of the vinaigrette and toss gently to coat.
- Step 4: Divide salad among plates, top with crumbled goat cheese, and drizzle with remaining vinaigrette just before serving.
Frequently asked questions
How long does Philanthropist's Garden Salad take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Philanthropist's Garden Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beets from drying out.
Can I substitute ingredients in Philanthropist's Garden Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Philanthropist's Garden Salad for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Philanthropist's Garden Salad gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This has become our go-to salads dish. We make it weekly.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Made this for my family and everyone asked for the recipe.
