Description
A bright and tangy beet salad featuring roasted beets, creamy goat cheese, and a balsamic dressing, perfect for any occasion.
Ingredients
Scale
- 700 g beets (mixed colors if available)
- 1/2 tsp kosher salt
- Freshly ground black pepper, to taste
- 60 ml extra-virgin olive oil
- 60 ml balsamic vinegar
- 15 ml honey or maple syrup
- 10 g Dijon mustard
- 30 g minced shallot
- 100 g crumbled goat cheese
- 120 g arugula (4 cups packed)
- 60 g chopped toasted walnuts (1/2 cup)
- Fresh herbs (optional, 15 g chopped parsley or mint)
Instructions
- Preheat the oven to 200°C (400°F).
- Scrub and trim 700 g beets, toss in 15 ml olive oil and kosher salt. Place on a baking sheet.
- Roast for 35–45 minutes, or until tender.
- Combine balsamic vinegar and honey in a saucepan, simmer until reduced by half.
- Whisk in the olive oil, Dijon mustard, shallot, and black pepper to make the vinaigrette.
- Toast the walnuts in a skillet over medium heat until fragrant.
- Peel and slice the roasted beets into wedges.
- In a large bowl, toss arugula, beets, walnuts, and goat cheese with vinaigrette.
- Serve immediately, garnished with additional goat cheese and pepper if desired.
Notes
For a vegan version, replace goat cheese with marinated tofu. Use pre-cooked beets for a quicker option.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 20mg