Beet Salad with Goat Cheese and Balsamic
User Reviews
5
Beet Salad with Goat Cheese and Balsamic
Description
This salad starts with evenly roasted beets wrapped in foil and drizzled with olive oil, cooked until fork-tender. After cooling and peeling, the beets are sliced into quarters of an inch thick rounds. These are arranged atop a bed of arugula or mixed salad greens alongside thinly sliced shallots and green apple for crispness and mild sharpness.
Toasted walnuts add a crunchy texture that contrasts with the creamy goat cheese torn into small pieces throughout the salad. The dressing of balsamic vinaigrette ties the elements together with its sweet acidity, balanced by a drizzle of olive oil and seasoning with flaky sea salt and black pepper. Optional microgreens contribute a fresh garnish.
This salad suits serving as a starter or alongside roasted or grilled dishes. The blend of roasted root vegetables with fresh fruit and nuts creates a pleasing variety of tastes and textures.
Ingredients
- 4 to 5 beet medium
- extra-virgin olive oil for drizzling
- 2 cups salad greens arugula or spring mix
- ½ shallot thinly sliced
- ½ green apple thinly sliced
- ¼ cup walnuts toasted
- 2 ounces goat cheese torn
- microgreens optional
- balsamic vinaigrette
- sea salt flaky
- black pepper freshly ground
Instructions
- Preheat the oven to 400°F.
- Wrap each beet in a piece of aluminum foil and drizzle generously with olive oil and pinches of salt and pepper. Place the beets on a baking sheet and roast for 40 to 90 minutes, or until soft and fork-tender. The time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When they are cool to the touch, peel the skins. I like to hold them under running water and slide the skins off with my hands.
- Let the beets cool and chill them in the fridge until ready to use.
- Slice the beets into ¼-inch-thick rounds. Assemble the salad with the greens, shallots, apples, beets, walnuts, cheese, and microgreens, if using. Drizzle with balsamic vinaigrette. Season with flaky sea salt and pepper and serve.
User Reviews
Overall Rating
5
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