Beet Salad with Goat Cheese Recipe
User Reviews
5
Beet Salad with Goat Cheese Recipe
Description
This Beet Salad with Goat Cheese Recipe highlights roasted beets as the centerpiece, bringing their natural sweetness and tender texture. Radicchio provides a crisp, slightly bitter contrast, which is mellowed by soaking in ice water. Thin slices of red onion and radish add sharpness and crunch, while chopped fresh mint offers a cool herbal note. The vinaigrette, made with olive oil, red wine vinegar, honey, and garlic, lightly coats the ingredients, tying together the varied flavors.
The salad is completed by crumbled goat cheese (or alternatives like feta or cotija), adding creamy tang and richness. Its combination of textures and balanced tastes makes it suitable as a starter or a side dish to complement grilled meats or grains.
Roasting the beets until fork tender and peeling them after cooling ensures tenderness and ease of preparation. Soaking the radicchio reduces its bitterness, enhancing its compatibility in the salad. The vinaigrette can be adjusted for acidity or sweetness to match preferences.
Ingredients
- 4 beets large
- 4 tablespoons olive oil divided
- 1 head radicchio (small)
- 1 red onion (small)
- 1 bunch radish
- 1/3 cup mint chopped, fresh leaves
- 3/4 cup feta cheese swap goat cheese, queso fresco or cotija, crumbled
- 3 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 clove garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees F. Trim the beets and place them in a baking dish. Drizzle the beets with 1 tablespoon of oil. Cover and roast for 30-35 minutes, until fork tender.
- Cut the head of radicchio into quarters. Remove the core and slice into thin strips. Place the radicchio in a bowl of ice water for 20-30 minutes to reduce the bitterness.
- Slice the onion and radishes very thin. In a small bowl, whisk together 3 tablespoons of oil, vinegar, honey, garlic, salt and pepper.
- When the beets have cooled a bit, peel off the skin and slice them into thin wedges.
- Toss the radicchio, beets, onions, radishes, and mint with the vinaigrette. Top with crumbled goat cheese and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 261kcal | 13% |
| Carbohydrates | 16g | 5% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 15mg | 5% |
| Sodium | 821mg | 34% |
| Potassium | 357mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 370IU | 7% |
| Vitamin C | 7.5mg | 8% |
| Calcium | 158mg | 16% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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