goat cheese beet salad recipe

The Best goat cheese beet salad recipe

I’ve been making this goat cheese beet salad recipe for years, and it’s a staple in our household. My kids love the creamy goat cheese paired with the sweetness of the beets, and it’s a perfect side dish for any occasion.

The best part is that it’s incredibly easy to make and requires minimal ingredients. I like to use fresh beets from our local farmer’s market, which adds a depth of flavor that’s hard to replicate with store-bought beets.

One of the key techniques in making this recipe is to roast the beets until they’re tender, which brings out their natural sweetness. This technique also helps to bring out the flavors of the other ingredients, like the tangy goat cheese and the fresh herbs.

The result is a salad that’s both healthy and delicious, making it a great option for a quick lunch or dinner. I often serve this salad at family gatherings, and it’s always a hit.

It’s also a great way to get my kids to eat more vegetables, as they love the combination of flavors and textures in this dish.

Goat Cheese Beet Salad

4.5 from 1206 votes

This vibrant salad combines the earthy sweetness of roasted beets with creamy goat cheese, tangy arugula and crunchy walnuts. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hour
Servings: 4Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Beets

4 medium beets
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper

For the Salad

4 cups arugula
1/2 cup crumbled goat cheese
1/2 cup walnuts
1/4 cup balsamic glaze

For the Dressing

2 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp honey
1/2 tsp salt
1/4 tsp black pepper

👨‍🍳Directions

1Preheat oven to 400°F.
2Trim the beets, leaving about 1 inch of stem.
3Wrap each beet in foil and place on a baking sheet.
4Roast for 40 minutes, or until tender and easily pierced with a fork.
5Allow to cool.
6While the beets are roasting, prepare the dressing.
7In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper.
Set aside.
8Once the beets are cool enough to handle, peel off the skin and slice them into thin rounds.
9Place the beet slices in a salad bowl along with the arugula.
10Drizzle the dressing over the salad and gently toss to combine.
11Top with crumbled goat cheese and walnuts.
12Drizzle with balsamic glaze before serving.

🔧Equipment

Baking sheet
Mixing bowl
Whisk
Salad bowl
Oven

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 18g💛Saturated Fat: 4.5g❤️Cholesterol: 10mg🧂Sodium: 850mg🌾Total Carbs: 18g🥦Dietary Fiber: 5g🍬Sugars: 12g🥩Protein: 7g

📝Notes

Tips: You can add other vegetables like sliced cucumbers or radishes for extra crunch and flavor. For a vegan version, substitute the goat cheese with vegan feta.

This goat cheese beet salad recipe is always a good idea for any occasion – whether you’re serving it as a side dish or adding protein like grilled chicken or salmon for a more substantial meal.

One of my favorite things about this recipe is that it’s incredibly easy to make and requires minimal ingredients.

The result is a healthy and delicious salad that my whole family loves.

❓ Frequently Asked Questions About Goat Cheese Beet Salad

Q: What type of goat cheese works best in this recipe?

I prefer to use a high-quality, crumbly goat cheese for its tangy flavor and nice texture contrast to the smooth beets.

Q: Can I use frozen beets instead of fresh ones?

Yes, you can roast frozen beets instead of fresh ones if you can’t find them in season.

Q: How long do I need to roast the beets?

The roasting time will depend on your oven temperature and personal preference for doneness.

Q: Can I add protein like grilled chicken or salmon to this salad?

Yes, you can add protein like grilled chicken or salmon for a more substantial meal.

Q: What are some storage ideas for leftover salad?

You can store leftover salad in an airtight container in the refrigerator for up to 3 days or freeze it for later use.

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