Beet And Goat Cheese Salad Recipe

Embrace the delightful flavors and vibrant colors of this Beet and Goat Cheese Salad. Whether you’re an avid salad enthusiast or just beginning to explore the world of healthy eating, this recipe is sure to win your heart. It’s a perfect blend of freshness, creaminess, and crunchiness that elevates your dining experience. So, invite your loved ones to savor this visual and culinary masterpiece – a salad that not only nourishes your body but also brings a burst of joy to your soul. Bon appétit!

Beet And Goat Cheese Salad Recipe

Today, we are excited to present our authentic homemade Beet and Goat Cheese Salad recipe that not only tantalizes your taste buds but also delights your eyes with its brilliant hues. Bursting with freshness and a delightful combination of sweet and tangy flavors, this salad is a true celebration of seasonal produce. The earthy beets, creamy goat cheese, and crunchy walnuts harmonize effortlessly, creating a symphony of textures and tastes. Whether you're looking for a light lunch or an impressive side dish for a special dinner, this salad serves four and promises to be a feast for both your senses and your soul!

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Salad, Salads

Cuisine American

Servings 4 people

Calories 190 kcal

Equipment

• Baking Sheet
• Aluminum Foil
• Mixing bowl
• Small Saucepan (Optional For Candied Walnuts)
• Whisk
• Cutting Board
• Chef's Knife
• Peeler
• Salad Bowl Or
• 4 Serving Plates

Ingredients

  

1x2x3x

• 4 Fresh Beets Medium, Peeled And Cut Into Wedges
• 100 g Baby Spinach Or
• Mixed Greens
• 100 g Goat Cheese Crumbled
• 1/4 cup Walnuts Roughly Chopped
• 2 tbsp Balsamic Vinegar
• 2 tbsp Extra-Virgin Olive Oil
• 1 tbsp Honey (Optional For Candying Walnuts)
• Salt To Taste
• Black Pepper To Taste

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Instructions

 

• Preheat your oven to 200°C (390°F). Line a baking sheet with aluminum foil.
• Toss the beet wedges with a drizzle of olive oil, salt, and pepper. Spread them on the prepared baking sheet, ensuring they're in a single layer. Roast the beets for about 40-45 minutes or until tender when pierced with a fork.
• If making candied walnuts, heat a small saucepan over medium heat. Add the walnuts and honey, stirring constantly until the honey caramelizes and coats the walnuts. Remove from heat and let them cool on a parchment paper-lined surface.
• In a mixing bowl, whisk together balsamic vinegar and extra-virgin olive oil to make the dressing. Season with salt and pepper to taste.
• In a large salad bowl or individual plates, arrange the baby spinach or mixed greens. Top with the roasted beet wedges, crumbled goat cheese, and candied walnuts (if using).
• Drizzle the dressing over the salad just before serving, and toss gently to combine all the flavors.
• Serve the Beet and Goat Cheese Salad as a refreshing side dish or a light lunch option that's as visually appealing as it is delicious.

Notes

Note: Nutritional facts are approximate and may vary based on specific ingredients and brands used.

Nutrition

Serving: 1plateCalories: 190kcalCarbohydrates: 15gProtein: 6gFat: 12gSaturated Fat: 4gCholesterol: 10mgSodium: 180mgPotassium: 340mgFiber: 3gSugar: 11g

Keyword Beet And Goat Cheese, Beet And Goat Cheese Salad

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