Roasted Beet and Goat Cheese Salad (classic)
Printed from Inclusive Kitchen — Roasted Beet and Goat Cheese Salad
Roasted beet and goat cheese salad is a delightful combination of flavors and textures that has become a staple in American cuisine. The earthy sweetness of roasted beets pairs beautifully with the tangy creaminess of goat cheese, creating a dish that is as pleasing to the eye as it is to the palate. This salad is often dressed with a simple vinaigrette, allowing the natural flavors of the ingredients to shine through.
Historically, beets have been cultivated since ancient times, with their origins tracing back to the Mediterranean region. They were initially grown for their greens, but over time, the root became popular for its sweet flavor and vibrant color. Goat cheese, on the other hand, has a rich history in various cultures, particularly in Mediterranean countries, where it has been made for thousands of years. Together, these ingredients create a dish that not only tastes good but also tells a story of culinary tradition.
To prepare this salad, you’ll need to roast the beets until they are tender, which enhances their natural sweetness. While the beets are roasting, you can prepare a simple vinaigrette with olive oil, balsamic vinegar, and a touch of honey for sweetness. Once the beets are cooled and peeled, they can be sliced and arranged on a plate with crumbled goat cheese and fresh greens. A sprinkle of nuts adds a delightful crunch, and a drizzle of the vinaigrette ties everything together.
This salad is perfect for a light lunch or as a side dish for dinner. It’s also a great way to impress guests at a dinner party—after all, who doesn’t love a dish that looks as good as it tastes? Just be careful not to wear white while preparing it; those beets have a way of leaving their mark!
Ingredients
- 4 medium beets
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 ounces goat cheese
- 4 cups mixed greens
- 0.5 cup walnuts
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for roasting beets, allowing them to caramelize and develop their natural sweetness.
- Wash the beets thoroughly under cold water to remove any dirt. Trim the tops and roots, but leave the skins on to prevent them from bleeding during roasting.
- Wrap each beet individually in aluminum foil, creating a sealed packet. This will help steam the beets as they roast, making them tender.
- Place the wrapped beets on a baking sheet and roast in the preheated oven for about 45-60 minutes. They are done when a fork easily pierces the center.
- Once roasted, remove the beets from the oven and let them cool for about 15 minutes. This cooling period makes them easier to handle.
- After cooling, unwrap the beets and peel off the skins using your hands or a paper towel. The skins should slip off easily, revealing the vibrant flesh.
- Slice the peeled beets into wedges or rounds, depending on your preference. The colorful slices will add visual appeal to your salad.
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper to create a simple vinaigrette. This dressing will enhance the flavors of the salad.
- In a large bowl, combine the mixed greens and sliced beets. Toss gently to mix the ingredients without bruising the greens.
- Crumble the goat cheese over the salad, distributing it evenly. The creamy texture of the cheese will contrast beautifully with the beets.
- Sprinkle the walnuts over the top for added crunch and flavor. If you prefer, you can toast the walnuts in a dry skillet over medium heat for 5 minutes to enhance their nuttiness.
- Drizzle the vinaigrette over the salad just before serving. This will keep the greens fresh and vibrant.
- Serve the salad immediately, garnished with additional goat cheese or walnuts if desired. Enjoy the delightful combination of flavors!
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. The flavors will continue to meld, making it even tastier.
Nutrition (per serving)
- Calories: 250
- Carbs g: 20
- Protein g: 6
- Fat g: 18
- Sugar g: 10
