Beet Salad with Whipped Goat Cheese
User Reviews
5
Beet Salad with Whipped Goat Cheese
Description
Beet Salad with Whipped Goat Cheese features roasted beets, which can be prepared from raw by baking until tender or substituted with pre-cooked beets. Various colored beets, such as red and golden, add visual appeal. The salad foundation includes mixed greens or arugula for a fresh, leafy texture. Candied or regular walnuts provide a sweet crunch, balanced with a touch of savory from fresh chopped chives.
The whipped goat cheese is blended with Greek yogurt and garlic until smooth and fluffy, creating a creamy dollop that complements the beets’ earthy flavor. The balsamic vinaigrette combines olive oil, balsamic vinegar, Dijon mustard, honey, and kosher salt, creating a balanced dressing that enhances the salad without overpowering its components.
This salad is ideal for serving as a light meal or appetizer. It works well with a range of main dishes or as a vegetarian option. The components can be prepared ahead, with beets, cheese, and dressing stored separately, aiding in quick assembly. Addition of fresh fruit slices and choice of nuts allow customization based on preference or availability.
Using store-bought cooked beets can save time without sacrificing taste. Adjust the vinaigrette’s acidity and sweetness to suit your palate. Freshly whipped goat cheese enriches the salad’s texture. To maintain the best quality, store individual components properly and assemble just before serving.
Ingredients
Salad:
- 4-5 large beet raw or pre-cooked* (I like to use a variety, like red and golden, to add color
- 7-8 cups mixed greens or both, or arugula
- 1 1/2 cups walnuts candied or pecans
- ¼ cup chives , fresh, chopped
Whipped Goat Cheese:
- 5 oz goat cheese chevre, fresh
- 2 Tablespoons yogurt plain, Greek
- 1 clove garlic
- salt a few cracks, freshly ground
- black pepper a few cracks, freshly ground
Balsamic Vinaigrette:
- 1/3 cup extra virgin olive oil
- 2-3 Tablespoons balsamic vinegar , or more, to taste
- 2 Tablespoons Dijon mustard
- 1 Tablespoon honey to taste, or maple syrup
- 1/4 teaspoon kosher salt , or more, to taste
Instructions
- Cook Beets: Place raw beets on individual squares of aluminum foil. Drizzle them with olive oil and wrap in foil. Bake for about 50-60 minutes, or until tender when pierced with a fork. Once cool enough to handle, remove the foil and peel the skins off the beets. Once cooled, cut into slices or cubes for the salad.
- Whipped Goat Cheese: Add goat cheese, Greek yogurt, garlic, and a crack of salt and pepper to a food processor. Whip until smooth and fluffy. Add a little more Greek yogurt, or a splash of milk if it’s too thick.
- Balsamic Vinaigrette: Whisk vinaigrette ingredients until well combined.
- Assemble: Add a bed of greens to serving bowl. Top with beets and nuts. Add small dollops of whipped goat cheese over the top and garnish with chives. Drizzle desired amount of dressing over salad.
Notes
- Cook beets by wrapping in foil with olive oil and baking until tender, or use pre-cooked varieties for convenience.
- You can prepare beets, whipped goat cheese, and vinaigrette up to 3-5 days ahead if stored separately in the refrigerator.
- Add fresh peeled orange slices or peaches for a fruity variation.
- Use your preferred nuts like walnuts, pecans, or omit them if allergic.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Calories | 427kcal | 21% |
| Carbohydrates | 35g | 12% |
| Protein | 11g | 22% |
| Fat | 28g | 43% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 11mg | 4% |
| Sodium | 513mg | 21% |
| Potassium | 760mg | 16% |
| Fiber | 8g | 32% |
| Sugar | 26g | 52% |
| Vitamin A | 5156IU | 103% |
| Vitamin C | 12mg | 13% |
| Calcium | 110mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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