Beet Salad
User Reviews
5
Beet Salad
Description
The Beet Salad features roasted beets paired with mixed field greens, goat cheese, and roasted almonds, dressed in a lemon vinaigrette made from olive oil, lemon juice, garlic, Dijon mustard, and fresh herbs such as thyme. Roasting the beets softens them and brings out their natural sweetness, which balances the tangy and savory notes of the vinaigrette and goat cheese. The almonds add a toasty crunch, providing texture contrast against the tender greens and beets.
Preparation involves making the vinaigrette first, then tossing it with the greens before topping with the beets, cheese, and nuts. The ingredients can be arranged on individual plates or served mixed in a bowl. This salad's bright lemon dressing and mix of ingredients make it a refreshing choice alongside grilled proteins or as a stand-alone light meal.
Beets can be roasted ahead and stored refrigerated for several days, as can the vinaigrette, making this salad convenient to assemble when ready to serve. Variations include substituting different nuts or cheeses, adding citrus segments, or swapping the greens for other leafy varieties to tailor to personal preference.
Ingredients
For the lemon vinaigrette:
- 1/2 cup olive oil
- 1/4 cup lemon juice (from 1 to 2 lemons)
- 2 cloves garlic minced, or to taste
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon thyme or fresh chives or fresh basil, minced, fresh
- salt freshly ground
- black pepper freshly ground
For the salad:
- 4 cups mixed field greens 1 (5-ounce bag)
- 1 pound beet see note 1, roasted
- 1 (4-ounce) package goat cheese crumbled
- 1/2 cup almonds roasted (see note 2, slivered
Instructions
- To make the dressing, in a large bowl whisk together the olive oil, lemon juice, garlic, Dijon mustard, thyme, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/8 teaspoon pepper).
- To the bowl with the dressing, add the salad greens and toss to combine. Top with beets, goat cheese, and almonds and serve. Dressed salad greens may also be divided among individual plates before adding beets, goat cheese, and almonds.
Notes
- Any variety of beets (red, golden, or candy cane) works well; golden beets stain less and offer a sweeter flavor.
- Roasting beets involves baking them covered until tender, then steaming to loosen skins for easy peeling.
- Roasted almonds can be prepared on the stove or purchased pre-roasted for convenience.
- This recipe serves four and leftovers can be refrigerated for up to four days.
- Lemon vinaigrette and roasted beets can be prepared up to three days ahead to save time.
- Optional mix-ins include different nuts, cheeses like Gorgonzola or Parmesan, fresh herbs, or citrus segments for added flavor.
- Substitute balsamic vinegar for lemon juice or add honey for a sweeter dressing variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 378kcal | 19% |
| Carbohydrates | 17g | 6% |
| Protein | 5g | 10% |
| Fat | 34g | 52% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 24g | 120% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 108mg | 5% |
| Potassium | 557mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 508IU | 10% |
| Vitamin C | 22mg | 24% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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