Roasted golden beet salad
User Reviews
5
Roasted golden beet salad
Description
This salad begins with roasting a whole golden beet wrapped in foil to retain moisture and cook it evenly until tender. After cooling, the beet is peeled and sliced thinly. Toasted pine nuts provide a nutty crunch, while the salad greens contribute freshness and texture. A small amount of goat cheese adds creaminess and a mild tang.
The tarragon dressing combines olive oil, lemon juice, wine vinegar, Dijon mustard, sugar, salt, pepper, finely chopped shallot, and fresh tarragon for brightness and herbaceous flavor. The dressing complements the natural sweetness of the beets and the richness of the goat cheese while enhancing the greens.
This salad works well as a starter or side dish alongside richer mains. The variety of textures and balanced flavors make it refreshing yet satisfying.
Ingredients
- 1 medium golden beet
- 1 tablespoon pine nuts
- 2 cups mixed greens approx 4 small handfuls, eg mix of mesclun/batavia and arugula
- 1 tablespoon goat cheese approx
For tarragon dressing (or use your preferred dressing)
- 2 tablespoon extra virgin olive oil
- 1 tbsp lemon juice
- 1 tablespoon wine vinegar (white or red)
- 1 teaspoon Dijon mustard
- ¼ teaspoon sugar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ tablespoon shallot finely chopped/minced
- 2 teaspoon tarragon finely chopped volume, fresh
Instructions
Ahead of time
- Preheat the oven to 400F/200C. Wash and prick the skin of the beet and wrap it with foil. Place the wrapped beet in a baking dish then once the oven has heated, place in the oven.
- Roast the beet for around 50 - 60 minutes until you can insert a knife into the middle without too much resistance (ie it seems tender). Remove from the oven and allow to cool. You can do this a day or two ahead of time and then store the cooked beet in the fridge.
To make dressing (if using)
- Place the oil, lemon juice, vinegar, mustard, sugar, salt and pepper in a small bowl or jar. If in a bowl, whisk together these ingredients first to help combine.
- Finely dice or mince the shallot and finely chop the tarragon. Add both to the dressing and if in a jar, shake all together to mix. If in a bowl, stir the tarragon and shallot through the dressing to evenly distribute.
To make salad
- Peel the cooked and cooled beet and remove any tough stem/knot areas. Cut the beet into slices and chop each into quarters or smaller/bigger as works to give roughly bite-sized pieces.
- Place the greens on two places (or one larger platter). Top with the beet slices, pine nuts and crumbled goat cheese. Drizzle over the dressing (either as above or dressing of own choice) and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2approx
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 13g | 4% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 3mg | 1% |
| Sodium | 423mg | 18% |
| Potassium | 463mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 644IU | 13% |
| Vitamin C | 18mg | 20% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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