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Beet Salad with Goat Cheese

Beet Salad with Goat Cheese
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This Beet Salad with Goat Cheese is a vibrant, nutritious, and effortlessly delicious dish combining the earthy sweetness of roasted beets with creamy, tangy goat cheese. Perfect as a quick lunch, dinner side, or light meal, it offers bold colors and fresh textures in every bite, making healthy eating joyful and appealing.

Ingredients

Scale

Salad Ingredients

  • 3–4 medium fresh beets, roasted and diced
  • 4 cups mixed greens (arugula or spinach)
  • ½ cup fresh goat cheese, crumbled
  • ¼ cup walnuts or pecans, toasted
  • Fresh herbs (optional): parsley or thyme, chopped

Dressing Ingredients

  • 3 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Roast the Beets: Preheat your oven to 400°F (200°C). Wash and trim the beets, then wrap each beet individually in foil. Roast for 45-60 minutes until tender when pierced with a fork. Allow beets to cool completely, peel the skins off, and cut into bite-sized cubes.
  2. Prepare the Dressing: In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper until well emulsified. This dressing will enhance the natural flavors without overpowering the salad.
  3. Assemble the Salad Base: Place the mixed greens or arugula in a large salad bowl or serving plate to create a crisp, fresh foundation with subtle peppery notes.
  4. Combine Ingredients: Add the roasted beet cubes and sprinkle the toasted nuts evenly over the greens. Then crumble the fresh goat cheese on top, distributing creamy, tangy bursts throughout the salad.
  5. Dress and Toss: Gently drizzle the prepared dressing over the salad, taking care to avoid bruising the greens. Toss lightly to coat all ingredients evenly, preserving the delicate textures of the beets and greens.
  6. Garnish and Serve: Finish by sprinkling freshly chopped herbs like parsley or thyme if desired. Serve immediately for the best combination of fresh flavor and texture.

Notes

  • Choose firm, smooth-skinned beets without bruises for optimal flavor and texture.
  • Roast beets whole and wrapped in foil to lock in moisture, ensuring tenderness and sweetness.
  • Allow roasted beets to cool completely before peeling to avoid staining hands and maintain salad crispness.
  • Toast nuts lightly in a dry skillet to enhance flavor and add crunch.
  • Use fresh, soft goat cheese for creaminess and a balanced tangy taste.
  • Adjust the balsamic vinegar in the dressing gradually to achieve the perfect flavor balance.
  • Store salad ingredients and dressing separately to keep greens crisp; refrigerate leftovers up to 2 days.
  • Freezing is not recommended due to texture degradation of fresh greens and goat cheese.
  • This salad is best served cold or at room temperature; allow refrigerated beets to come to room temperature before assembling.

Nutrition

Keywords: beet salad, goat cheese salad, roasted beets, healthy salad, gluten free salad, easy salad recipe, vegetarian salad

Find it online: https://ninagourmet.com/beet-salad-with-goat-cheese/