Beet salad

  

Roasted Beet Salad with Goat Cheese and Balsamic that combines earthy beets, creamy goat cheese, and tangy balsamic vinaigrette. It’s a perfect side dish for any occasion: You decide how much of each ingredient you wish to add.

 

Ingredients:

Roasted Beets (red, golden, or pink Chioggia) – Sliced into quarters

Granny Smith Apple – Adds crunch and sweet-tart flavor

Fresh Greens (such as arugula or spring mix) – Create the salad base

Soft Goat Cheese – Creamy and funky, pairs wonderfully with beets

Toasted Walnuts – Adds earthiness, richness, and crunch

Thinly Sliced Shallot – Provides sharp depth of flavor

Balsamic Vinaigrette – Made with olive oil, balsamic vinegar, maple syrup, garlic, and mustard

Flaky Sea Salt and Fresh Black Pepper – To enhance flavors

Instructions:

Roast the Beets:

Preheat your oven to 400°F (200°C).

Wrap the beets in foil and roast for about 45-60 minutes until tender.

Let them cool, then peel and slice into quarters.

Make the Balsamic Vinaigrette:

In a small jar, combine olive oil, balsamic vinegar, maple syrup, minced garlic, and a touch of mustard.

Shake vigorously until well blended.

Assemble the Salad:

In a large bowl, combine the roasted beets, thinly sliced Granny Smith apple, fresh greens (arugula or spring mix), and toasted walnuts.

Crumble the soft goat cheese over the top.

Add the thinly sliced shallot for extra flavor.

Drizzle with Balsamic Vinaigrette:

Drizzle the balsamic vinaigrette over the salad.

Season with flaky sea salt and freshly ground black pepper.

Serve and Enjoy!

This salad pairs well with fall or winter meals.

Serve it alongside soups, pasta, risotto, pizza, or polenta.

It’s also a great addition to holiday spreads.

Remember, you can prepare the beets and dressing ahead of time and assemble the salad just before serving. Enjoy the vibrant colors and delicious flavors! 🌱🍽️