Save to Pinterest Discover the perfect harmony of sweet, earthy roasted beets paired with creamy goat cheese and the satisfying crunch of toasted walnuts. This Roasted Beet & Goat Cheese Salad is a vibrant, modern European dish that dazzles with color and flavor, all finished with a zesty balsamic vinaigrette that ties everything together beautifully. Easy to prepare and naturally gluten-free, it’s an elegant salad that works wonderfully as a light lunch or a stunning starter for your next dinner party.
Save to Pinterest This salad blends simple, fresh ingredients into a dish that feels both comforting and sophisticated. Roasting the beets enhances their natural sweetness, while assembling the salad with mixed greens and thinly sliced red onion creates layers of texture and freshness. Whether for weeknight dinners or special occasions, it’s a crowd-pleaser that’s sure to impress.
Ingredients
- Beets
- 4 medium beets, trimmed and scrubbed
- Salad Base
- 6 cups mixed greens (arugula, spinach, or baby lettuces)
- 100 g (3.5 oz) goat cheese, crumbled
- 1/2 cup walnuts, toasted and roughly chopped
- 1/4 cup red onion, thinly sliced
- Dressing
- 3 tbsp extra virgin olive oil
- 1.5 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and freshly ground black pepper, to taste
Instructions
- 1. Preheat oven to 200°C (400°F). Wrap each beet individually in aluminum foil and place on a baking sheet.
- 2. Roast for 40–45 minutes, or until beets are tender when pierced with a fork. Remove from oven and let cool slightly.
- 3. Peel the beets while still warm (wear gloves to avoid staining), then slice into wedges or rounds.
- 4. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper to make the dressing.
- 5. Arrange mixed greens on a large platter or individual plates. Top with sliced beets, crumbled goat cheese, toasted walnuts, and red onion.
- 6. Drizzle with dressing just before serving. Toss gently if desired.
Zusatztipps für die Zubereitung
Roasting the beets ahead of time can save you effort on the day you plan to serve. Wearing gloves while peeling prevents staining your hands. Use a sharp knife to achieve nice uniform slices, which makes for a more elegant presentation. Toast walnuts just before assembling for maximum crunch and flavor.
Varianten und Anpassungen
For an extra burst of flavor, add fresh orange segments or substitute pecans in place of walnuts to change the nutty note. This salad can easily be customized with your favorite greens or nuts, while still maintaining its fresh, vibrant character.
Serviervorschläge
Serve alongside crusty bread to turn this salad into a more filling meal. It also pairs beautifully with light white wines or sparkling water with a twist of lemon for a refreshing complement.
Save to Pinterest With its simple preparation and striking presentation, this Roasted Beet & Goat Cheese Salad will become a favorite staple in your recipe collection. Its blend of textures and flavors showcases how humble ingredients can come together to create something truly special.
Common Recipe Questions
- → How do I roast the beets for optimal flavor?
Wrap each beet in foil and roast at 200°C (400°F) for 40-45 minutes until tender. This method intensifies their natural sweetness.
- → Can I substitute walnuts with another nut?
Yes, pecans work well for a different crunch and slightly sweeter flavor, complementing the other ingredients.
- → What is the best way to peel roasted beets without staining?
Peel while still warm using gloves to avoid staining your hands. The skins slip off easily after roasting.
- → How should I store leftovers to keep freshness?
Store roasted beets separately from greens and dressing in airtight containers to maintain texture and flavor for up to two days.
- → Is there a tip to balance the dressing flavors?
Adjust the honey and mustard quantities to balance sweetness and tanginess according to your taste preferences.