Description
This vibrant Beet and Goat Cheese Salad pairs earthy roasted beets with creamy goat cheese, crunchy nuts, and a tangy vinaigrette. It’s a perfect balance of sweet, savory, and tangy flavors—an elegant side dish or light main course that’s both healthy and delicious.
Ingredients
For the Beet and Goat Cheese Salad:
- 4 medium-sized beets (red, golden, or a mix)
- 4 cups mixed greens (such as arugula, spinach, or baby kale)
- ½ cup crumbled goat cheese
- ¼ cup walnuts (toasted)
- ¼ cup balsamic vinaigrette (store-bought or homemade)
Optional Add-ins:
- 1 tablespoon fresh herbs (such as parsley, mint, or thyme) for garnish
- 1 small red onion, thinly sliced
- 1 tablespoon honey (for extra sweetness in the vinaigrette)
- 1 tablespoon olive oil (for roasting the beets)
Instructions
If you are using raw beets, preheat the oven to 400°F (200°C). Wash the beets thoroughly, scrubbing off any dirt. Trim off the tops and tails, and drizzle the beets with olive oil. Wrap them individually in aluminum foil and place them on a baking sheet. Roast the beets for 45 minutes to 1 hour, or until they are tender when pierced with a fork.
Alternatively, you can cook the beets on the stovetop. Simply place them in a pot of water, bring it to a boil, and cook for 40-50 minutes, depending on the size of the beets. Once cooked, peel the skins off using your hands or a paper towel. Let the beets cool before slicing them.
If you’re short on time, you can also use pre-cooked beets available at most grocery stores. These beets are ready to slice and use, making the preparation process much faster.
Once your beets are cooked and cooled, slice them into thin rounds or wedges, depending on your preference. If you’re using a mix of beet varieties (e.g., red and golden beets), the different colors will add a beautiful visual contrast to your salad.
Place the walnuts in a dry skillet over medium heat and toast them for 5-7 minutes, stirring occasionally. This step enhances their flavor and brings out their natural oils. Once toasted, remove them from the heat and set them aside to cool.
While the beets and walnuts are cooling, prepare the salad greens. Wash and dry the mixed greens thoroughly using a salad spinner. Toss the greens gently in a large mixing bowl to separate them and ensure they’re evenly coated with dressing later on.
On a large platter or individual serving plates, arrange the salad greens as the base. Layer the sliced beets on top of the greens in an attractive pattern. Sprinkle the crumbled goat cheese over the beets, followed by the toasted walnuts for added crunch and flavor. If desired, add thin slices of red onion or fresh herbs for extra freshness and visual appeal.
Drizzle the balsamic vinaigrette over the salad just before serving. If you prefer a sweeter dressing, you can add a tablespoon of honey to the balsamic vinaigrette. Toss the salad gently to combine the flavors and ensure the dressing is evenly distributed.
Serve the Beet and Goat Cheese Salad immediately. It’s perfect as a side dish, light lunch, or appetizer, and pairs wonderfully with grilled meats, seafood, or roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 250-300 kcal
- Fat: 18-22g
- Carbohydrates: 20-24g
- Protein: 6g