Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Beet Salad with Goat Cheese and Balsamic Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 7 reviews

This vibrant beet salad with creamy goat cheese and tangy balsamic vinaigrette is a delightful combination of flavors and textures, perfect for entertaining or a fresh, elegant meal. Roasted beets bring natural sweetness, complemented by crisp greens, tart apple slices, crunchy toasted walnuts, and a touch of microgreens for a fresh finish.

  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings

Ingredients

Salad

  • 4 to 5 medium beets
  • Extra-virgin olive oil, for drizzling
  • 2 cups salad greens, arugula or spring mix
  • ½ shallot, thinly sliced
  • ½ green apple, thinly sliced
  • ¼ cup toasted walnuts
  • 2 ounces goat cheese, torn
  • Microgreens, optional
  • Flaky sea salt, to taste
  • Freshly ground black pepper, to taste

Balsamic Vinaigrette

  • ¼ cup balsamic vinegar
  • ¾ cup extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • Salt and pepper, to taste

Instructions

  1. Preheat and Prepare Beets: Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil, drizzle generously with extra-virgin olive oil, and season with pinches of flaky sea salt and freshly ground black pepper.
  2. Roast Beets: Place the wrapped beets on a baking sheet and roast for 40 to 90 minutes, depending on their size and freshness, until they are soft and easily pierced with a fork.
  3. Cool and Peel Beets: Remove the beets from the oven and unwrap them. Allow them to cool to the touch, then peel the skins off by holding the beets under running water and sliding the skins away with your hands.
  4. Chill Beets: Let the peeled beets cool completely and then refrigerate until ready to use. This step can be done up to 2 days in advance for convenience.
  5. Slice Beets: Slice the chilled beets into ¼-inch thick rounds, preparing them for assembly.
  6. Assemble Salad: In a large salad bowl or platter, combine the salad greens, thinly sliced shallots, sliced green apple, toasted walnuts, torn goat cheese, and microgreens if using. Arrange the beet slices over the top.
  7. Dress and Season: Drizzle the salad generously with balsamic vinaigrette. Finish by sprinkling flaky sea salt and freshly ground black pepper to taste. Serve immediately and enjoy the fresh, balanced flavors.

Notes

  • You can roast the beets and prepare the dressing up to 2 days ahead to save time on the day of serving.
  • To peel beets easily after roasting, rub off skins under running water.
  • For variations, try substituting walnuts with pecans or candied nuts for added sweetness.
  • Microgreens add a beautiful finish but are optional.
  • Use fresh balsamic vinegar and good quality olive oil for the best dressing flavor.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Salad
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/beet-salad-with-goat-cheese-and-balsamic-recipe/