JewelToned Beetroot Goat Cheese Salad

Jeweltoned Beetroot Goat Cheese Salad

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Preparation time:20 Mins

Cooking time:52 Mins

Servings:4 servings

Ingredients:

• 4 medium red beetroots (about 500g / 1.1 lbs), scrubbed and trimmed
• 1 tablespoon olive oil (15 ml)
• 1/2 teaspoon salt (2.5 ml)
• 1/4 teaspoon black pepper (1.25 ml)
• 1/2 cup walnut halves (50g / 1.75 oz)
• 2 tablespoons maple syrup (30 ml)
• 1 tablespoon water (15 ml)
• Pinch of sea salt
• 2 tablespoons olive oil (30 ml)
• 1 tablespoon balsamic vinegar (15 ml)
• 1 tablespoon Dijon mustard (15 ml)
• 1 teaspoon honey (5 ml)
• 1/4 teaspoon salt (1.25 ml)
• 1/4 teaspoon black pepper (1.25 ml)
• 4 oz (115g) goat cheese, crumbled
• 4 cups mixed greens (about 100g / 3.5 oz)

Instructions:

• Preheat oven to 400°F (200°C). Toss beetroots with olive oil, salt, and pepper. Wrap individually in foil, or roast uncovered. Roast until tender when pierced with a fork (45-60 minutes, depending on size).
• Let the beets cool enough to handle. (Optional: Submerge in ice water for faster cooling). Peel the beetroots (the skin should slip off easily).
• Combine walnuts, maple syrup, water, and salt in a small saucepan. Cook over medium heat, stirring constantly, until the liquid evaporates and the walnuts are coated and caramelized (about 5-7 minutes). Spread on parchment paper to cool.
• Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl.
• Slice the beetroots into wedges or rounds. Toss mixed greens with a portion of the vinaigrette. Arrange greens on plates, top with beetroots, crumbled goat cheese, and candied walnuts. Drizzle with remaining vinaigrette.

Nutrition Facts

Calories:350

Fat:25g

Fiber:4g

Recipe Info

Category:Salad

Cuisine:French

Recipe Introduction

Quick Hook

Fancy a salad that pops? This red beet salad is just the ticket. The earthy sweetness of the beetroot with creamy goat cheese is just brilliant.

It is also perfect if you want a healthy, flavorful salad.

Brief Overview

The inspiration comes from classic French bistros. It is a simple, beautiful salad with humble origins. It's easy, even for novice cooks.

Prep takes about 20 minutes, roasting 45-60, and the total is under an hour and a half. This recipe makes 4 servings.

It is perfect as a side or light lunch.

Main Benefits

This beetroot and goat cheese salad is packed with nutrients. Beets are great for heart health, apparently! It's perfect for a fancy dinner party or a quick weeknight meal.

I honestly think it is really good and impressive. This easy beet salad will be one that you return to again and again.

It's really about the flavour combo. This roasted beet salad recipe really highlights it. The creamy goat cheese and crunchy walnuts just work , you know? It's a proper flavour explosion.

So, what do you need? Let's get into the ingredient list. It's not complicated, promise. The key is fresh ingredients.

The Dijon vinaigrette salad dressing will be the perfect foil for the sweetness of the beets.

What You'll Need: The Red Beet Salad Ingredients

Ingredients & Equipment: The Beet Goes On!

Right then, let's talk about what you'll need for this red beet salad . Honestly, it's not complicated. I’ve made this beetroot and goat cheese salad so many times, I reckon I could do it with my eyes closed (but don't try that at home!).

Main Ingredients

• Beetroots: 4 medium (about 500g / 1.1 lbs ). Look for firm, smooth beets. Smaller ones are sweeter.
• Olive Oil: 1 tablespoon (15 ml) . Extra virgin, naturally.
• Salt: 1/2 teaspoon (2.5 ml) .
• Black Pepper: 1/4 teaspoon (1.25 ml) .
• Walnut Halves: 1/2 cup (50g / 1.75 oz) .
• Maple Syrup: 2 tablespoons (30 ml) .
• Water: 1 tablespoon (15 ml) .
• Sea Salt: A pinch.
• Olive Oil (again!): 2 tablespoons (30 ml) for the vinaigrette.
• Balsamic Vinegar: 1 tablespoon (15 ml) .
• Dijon Mustard: 1 tablespoon (15 ml) . This is key for that classic French bistro beet salad vibe.
• Honey: 1 teaspoon (5 ml) .
• Salt (yep, again): 1/4 teaspoon (1.25 ml) .
• Black Pepper (you guessed it): 1/4 teaspoon (1.25 ml) .
• Goat Cheese: 4 oz (115g) , crumbled. Go for a good quality one.
• Mixed Greens: 4 cups (about 100g / 3.5 oz) .

Seasoning Notes: Spice Up Your Life!

The key to a banging roasted beet salad recipe is balance. Salt and pepper are essential for bringing out the beets' natural sweetness.

The Dijon vinaigrette salad dressing needs a good kick of Dijon mustard for that tangy edge. Don’t skip it! Experiment with lemon or orange vinaigrette as well!

Honestly, a pinch of sea salt on the candied walnuts makes all the difference.

If you don't have balsamic, red wine vinegar will do in a pinch.

Equipment Needed: Keep It Simple

• Baking sheet. This is for roasting the beets.
• Parchment paper (optional). It makes cleanup a breeze.
• Small saucepan. For those candied walnut salad .
• Whisk. Get that vinaigrette emufied .

You don't need fancy gadgets. A good knife and your oven are the stars. If you don't have parchment paper, just grease the baking sheet.

No worries! Let's make an awesome easy beet salad !

Right, let's talk about roasting. Roasting is my go-to. Honestly, it's like the lazy cook's secret weapon . You just chuck stuff in the oven, and boom, flavour explosion.

Prep Steps for Perfect Roasting

First things first: mise en place, darling. Get everything ready! It stops that mad dash. We are making a red beet salad after all.

Essential mise en place means having all your ingredients prepped and ready to go before you start cooking.

Make sure you have: 4 medium red beetroots (about 500g), 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper.

Also 1/2 cup walnut halves, 2 tablespoons maple syrup, 1 tablespoon water, Pinch of sea salt. And 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 tablespoon Dijon mustard, 1 teaspoon honey, 1/4 teaspoon salt, 1/4 teaspoon black pepper.

Have 4 oz goat cheese and 4 cups mixed greens too.

Now, for time-saving, chop all those beetroots at once. Keep them separate, mind! Saves washing the board twice.

Safety first, always! Ovens get hot, you know? Use oven mitts. Seriously, burns are no fun. Also, watch that knife.

You don't want to start making beetroot and goat cheese salad with a band-aid on.

Step-by-Step Roasting Magic

Alright, let's get down to it:

1. Heat that oven to 400° F ( 200° C) .
2. Toss your beetroot with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
3. Wrap each beetroot in foil. Or, don't! Foil is great for keeping the beetroots moist, but uncovered gives a more intense flavour.
4. Roast for 45- 60 minutes . Piercing the beetroots with a fork tells you when its done. It should slide right in.
5. Let those beetroots cool. Then, peel . The skin should slip off.

Pro Tips for Roasted Beetroot Nirvana

Okay, here's the good stuff.

Roasting the beets brings out sweetness. You can roast the beetroots a day ahead. It saves so much time.

And a common mistake? Under-seasoning. Don't be shy with the salt and pepper. It makes all the difference. Try a Dijon vinaigrette salad .

A Vegan beetroot salad is a good idea if you have vegan friends coming over.

Making candied walnut salad ? Make extra. They're addictive. Trust me.

Recipe Notes for Your Jewel-Toned Beetroot & Goat Cheese Salad

Right then, you've got the recipe. Let's chat about a few extra bits and bobs to make sure your red beet salad turns out perfect.

Honestly, it’s easier than making a cuppa! This beetroot and goat cheese salad is a stunner!

Ace Serving Suggestions

Fancy pants plating? Pile the dressed greens high. Then arrange the beetroot slices artfully. Scatter the goat cheese and candied walnuts like you’re sprinkling fairy dust.

If you are looking for a French bistro beet salad feel, then don't be afraid to be extra and add a few edible flowers!

This easy beet salad is fab with grilled chicken or fish. Or even on its own for a light lunch.

A crisp white wine? Oh my gosh, yes. Also, don't forget that candied walnut salad just isn't right unless it's been paired with a crisp apple cider

Storage Savvy

If you've got leftovers (unlikely, it’s that good!), pop the beets and greens in separate containers. This stops the salad from getting soggy.

It's fine in the fridge for up to 3 days . Freezing? Not recommended, sadly. Reheating is a no-go. Fresh is best, innit? I am a big fan of making a Dijon vinaigrette salad ahead and store it to eat for a few days.

Remix It: Variations on a Theme

Want to switch it up? Try using golden beets for a sweeter taste. Swap the goat cheese for feta for a saltier kick.

To make a delicious vegan beetroot salad , try a dollop of hummus instead. Also, you know Beet salad with orange vinaigrette is a perfect way to make it special!

If you are looking to spice things up, you can try adding orange zest to the vinaigrette.

Nutrition Nitty-Gritty

Beetroots are good for you, full stop. They're packed with vitamins and antioxidants. This salad is a good source of protein, fiber, and healthy fats.

Win-win! I also feel like you can have a beet salad with feta as a good way to get your daily intake of calcium.

Look, making a great red beet salad is all about having fun. Don’t be afraid to experiment. You've totally got this!