Beet Salad with Goat Cheese & Balsamic Vinaigrette
Beet Salad with Goat Cheese & Balsamic Vinaigrette is a delightful combination of earthy roasted beets, creamy goat cheese, and tangy balsamic dressing. It’s a salad that feels indulgent yet fresh, making it perfect for any occasion—from a light lunch to an elegant dinner party starter. The natural sweetness of the beets pairs beautifully with the creamy, tangy goat cheese, while the balsamic vinaigrette ties it all together with its rich, zesty flavor. If you’re not typically a fan of beets, this recipe might just change your mind! Not a fan of goat cheese? Don’t worry, you can easily substitute it with another cheese, and the salad will still be undeniably delicious. Whether you’re a beet enthusiast or just looking for a stunning new dish, this recipe is sure to impress.
Equipment
- Baking sheet
- Parchment paper or aluminum foil
- Medium saucepan (optional, for boiling beets)
- Chef’s knife
- Cutting board
- Salad spinner (optional, for washing greens)
- Mixing bowl
- Whisk or small jar with a lid
- Large serving platter or bowl
Ingredients
- Beets: The star ingredient roasted or boiled for tender sweetness.
- Mixed greens: Such as arugula spinach, or a spring mix.
- Goat cheese: Creamy and tangy perfect for crumbling over the salad.
- Nuts: Walnuts or pecans toasted for added crunch and flavor.
- Balsamic vinaigrette: A simple homemade dressing made with balsamic vinegar olive oil, Dijon mustard, and a touch of honey.
- Optional additions: Fresh orange slices pomegranate arils, or sliced red onions for extra brightness.
Instructions
- Prepare the Beets:
- Preheat your oven to 400°F (200°C).
- Wash and scrub the beets. Trim the ends but leave the skins on.
- Wrap each beet individually in aluminum foil and place them on a baking sheet.
- Roast for 45-60 minutes, or until a knife slides easily into the center.
- Let the beets cool slightly, then peel off the skins using a paper towel or your hands. Slice or dice the beets as desired.
- Alternative method: Boil the beets in a pot of salted water for 30-40 minutes, then peel and slice.
- Toast the Nuts:
- In a dry skillet over medium heat, toast the walnuts or pecans for 2-3 minutes, stirring frequently, until fragrant. Set aside.