Easy Beet and Goat Cheese Salad
User Reviews
5
Easy Beet and Goat Cheese Salad
Description
The salad begins by roasting medium-sized red beets coated in olive oil, salt, and pepper until fork-tender. Once cooled and peeled, the beets are chilled and sliced into rounds. A vinaigrette is made by whisking fresh grapefruit juice with olive oil. The salad assembles by arranging the beets with peppery arugula, toasted salted pistachios, and crumbled goat cheese.
This combination balances earthy sweetness from the beets with bright citrus notes and creamy tang from the goat cheese, enhanced by the crunch and subtle saltiness of pistachios. The salad's fresh, tangy dressing complements the natural flavors without overpowering them.
The recipe is versatile with substitutions suggested for grapefruit, nuts, greens, and cheese. It works well as a light starter or side, especially with grilled proteins or hearty mains.
The vinaigrette can be adjusted to personal taste or replaced with balsamic or a simple olive oil and salt drizzle. Adding sliced fruits like peaches can provide another flavor dimension.
Ingredients
- 3 red beet medium, greens and roots chopped off
- 4 tablespoons extra virgin olive oil divided
- 2 teaspoons salt divided; I use Maldon's flaky salt; can use regular salt
- 1 teaspoon black pepper fresh ground
- ½ grapefruit medium; substitute with oranges or tangerines as needed!
- ¼ cup pistachio toasted - salted or unsalted; substitute with other nuts as needed - check post!
- 1 cup arugula substitute with other salad greens as needed - check post!
- ¼ cup goat cheese substitute with other cheese as needed - check post!
Instructions
Preparing Beets
- Preheat the oven to 425°F
- Wash the beets thoroughly, chopping off the greens and the roots.
- Toss the beets with 1 tablespoon of olive oil, 1 teaspoon salt and ½ teaspoon pepper and coat well
- Wrap the beets in aluminum foil and roast in the oven for 30 minutes. When ready, you should be able to insert a fork into the beets and remove it cleanly. If you're unable to do that, roast for a few more mins depending on the heat of your oven. Set aside to cool.
- Once cool, remove beets from foil, and place in a bowl of cold water (or under running cold water) and peel the beets
- Once peeled, chop the beets into nice rounds and place in the fridge to chill while you prepare the other ingredients
Assemble Salad
- Squeeze the grapefruit into a bowl. Add 1 tablespoon of fresh grapefruit juice to 3 tablespoons of olive oil and whisk until it's combined well - this is your vinaigrette!
- Remove beet from the fridge and arrange all ingredients on a serving platter
- Drizzle the vinaigrette and add some more salt and pepper to the salad - serve chilled!
Notes
- This salad offers flexibility: you can substitute the citrus, nuts, salad greens, or cheese based on preference or availability.
- Use a light citrus vinaigrette, or opt for balsamic vinegar or a simple olive oil and salt dressing.
- Adding fresh fruit slices such as peaches can complement the beets and elevate the salad's flavor profile.
- This salad pairs well with a variety of main dishes and can be customized for different occasions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Calories | 247kcal | 12% |
| Carbohydrates | 12g | 4% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 7mg | 2% |
| Sodium | 1265mg | 53% |
| Potassium | 351mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 688IU | 14% |
| Vitamin C | 14mg | 16% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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