Description
A bright and earthy beet salad featuring creamy goat cheese and a sharp balsamic vinaigrette, perfect for any occasion.
Ingredients
Scale
- 600–700 g beets (1.3–1.5 lb total)
- 30 ml olive oil (2 tbsp)
- 30 ml balsamic vinegar (2 tbsp)
- 10 g Dijon mustard (2 tsp)
- 10–15 g honey or maple syrup (1 tbsp)
- 100 g goat cheese (3.5 oz)
- 40 g walnuts or pistachios (1/3 cup)
- 15 g fresh herbs (parsley, dill, or mint) (1/2 cup loosely packed)
- kosher salt and black pepper to taste
- 60–80 g optional greens (2–3 cups arugula or mixed baby greens)
Instructions
- Preheat the oven to 200°C (400°F). Trim greens, leaving 1–2 cm (1/2 inch) stem, and wrap each beet in foil or place whole on a baking sheet. Roast for 35–45 minutes until tender. Let cool, then slip off skins.
- Slice warm beets into 1–2 cm (1/2–3/4 inch) pieces. Toss in a bowl with 15 ml (1 tbsp) olive oil and a pinch of salt.
- Whisk together 30 ml (2 tbsp) balsamic vinegar, 15 ml (1 tbsp) olive oil, 10 g (2 tsp) Dijon mustard, 10–15 g (1 tbsp) honey, and a pinch of black pepper until emulsified. Warm the dressing slightly.
- Toast the walnuts or pistachios in a skillet over medium heat for 3–4 minutes. Crumble goat cheese into small pieces.
- Arrange baby greens on a platter, spoon dressed beets over, and scatter goat cheese and toasted nuts on top. Finish with fresh herbs and additional olive oil if desired.
Notes
For best results, salt the beets after roasting to keep them from becoming soggy. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: International
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 9g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 20mg