Beet and Goat Cheese Salad

4.85 from 19 votes

A beautiful and easy salad that's full flavour and textures. Perfect for any special occasion or your next dinner party.

Prep Time15

Cook Time45

Course: Salad

Cuisine: American

Servings:

Calories: 238kcal

Author: Andrea Mut

Ingredients

6 medium-large beets about 1 kg/2 lbs, washed and stems removed
100 g goat’s cheese crumbled
¼ cup sliced almonds toasted
6 cups arugula or spring greens
1 tablespoon fresh parsley minced (optional)

Vinaigrette

¼ cup olive oil
2 tablespoon sherry vinegar or apple cider vinegar
2 teaspoon honey
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon pepper

Instructions

Roasting the beets

Adjust oven rack to the middle position and preheat to 400 degrees F.
Wrap beets separately in tin foil and place on a baking tray. Roast for 45 minutes to one hour or until beets are easily pierced with a paring knife.
6 medium-large beets
Once the beets are done, remove from oven and open each packet to let the steam escape. Let cool just enough so you can handle them as they are easier to peel while still warm. Using paper towels, rub the skins off and slice into 1 cm (½-inch) slices.

For the salad

While the beets are roasting prepare the vinaigrette by whisking all the ingredients together in a bowl or shaking in a jar.
¼ cup olive oil, 2 tbsp sherry vinegar, 2 tsp honey, 1 tsp Dijon mustard, ½ tsp salt, ¼ tsp pepper
Toast the almonds in a dry frying pan over medium heat. Shake the pan often, tossing them as they brown. Keep a close eye on them as they can burn easily. Transfer immediately to a cool plate or bowl to stop browning.
¼ cup sliced almonds
Arrange greens on a platter then lay sliced beets on top. Top with pieces of goat’s cheese, toasted almonds, and parsley if using. Drizzle the dressing over the salad and sprinkle parsley on top (if using). Serve at room temperature.
100 g goat’s cheese, 6 cups arugula or spring greens, 1 tbsp fresh parsley
If making ahead, keep the components separate and assemble the salad shortly before serving.

Notes

STORAGE - Roasted beets will last in the fridge for up to 5 days. Peel them first and store in an airtight container. The vinaigrette can be stored in the fridge for 2 weeks. Let come to room temperature and whisk to bring it back together.

MAKE AHEAD - Roast and slice the beets, prepare the vinaigrette, and toast the almonds. Store separately until you are ready to assemble the salad.

NUTRITION FACTS - are an estimate only and made using an online calculator.

Nutrition