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This Beet Salad with Goat Cheese recipe is a delightful mix of earthy beets, creamy goat cheese, and crunchy walnuts. Perfect for a light lunch or a colorful side dish, it’s both simple and elegant. The tangy red wine vinegar dressing ties everything together beautifully. Ready to impress your taste buds? Let’s dive in!
Beet Salad with Goat Cheese Recipe
Ingredients:
- 4 medium scrubbed clean beets
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1/4 cup chopped walnuts
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled goat cheese
Instructions:
- Preheat oven to 400°F (200°C).
- Wrap beets in aluminum foil and roast for 45 minutes or until tender.
- Let beets cool, then peel and cut into cubes.
- In a bowl, whisk together olive oil, vinegar, salt, and pepper.
- Toss beets with dressing, walnuts, and parsley.
- Top with crumbled goat cheese before serving.
What You Will Need to Make This Salad
What you will need to make beet salad with goat cheese
- Beets: Roasting brings out their natural sweetness, making them the star of this salad.
- Olive oil: Adds richness and helps blend flavors in the dressing.
- Red wine vinegar: Provides a tangy contrast to the sweetness of the beets.
- Walnuts: Adds crunch and a nutty flavor, balancing the soft textures.
- Parsley: Freshens up the salad with a burst of herbal flavor.
- Goat cheese: Creamy and tangy, it complements the earthy beets perfectly.
Essential Tools and Instruments
- Aluminum foil: Keeps beets moist while roasting, ensuring even cooking.
- Oven: Roasts beets to tender perfection, enhancing their natural sweetness.
- Whisk: Blends olive oil and vinegar smoothly for a well-emulsified dressing.
- Mixing bowl: Combines beets, dressing, walnuts, and parsley evenly.
- Knife: Peels and cuts roasted beets into uniform cubes for consistent texture.
Beet Salad with Goat Cheese
A refreshing beet salad with creamy goat cheese, perfect for any occasion.
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Equipment
- Oven
- Aluminum Foil
- Mixing bowl
- Whisk
Ingredients:
Main Ingredients
- 4 medium beets scrubbed clean
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
- 1/4 cup chopped walnuts
- 1/4 cup fresh parsley chopped
- 1/4 cup crumbled goat cheese
Instructions:
- Preheat oven to 400°F (200°C).
- Wrap beets in aluminum foil and roast for 45 minutes or until tender.
- Let beets cool, then peel and cut into cubes.
- In a bowl, whisk together olive oil, vinegar, salt, and pepper.
- Toss beets with dressing, walnuts, and parsley.
- Top with crumbled goat cheese before serving.
Notes:
For added flavor, try roasting the walnuts for a few minutes before adding them to the salad.
Nutrition value:
Calories: 200kcalCarbohydrates: 15gProtein: 5gFat: 15gSaturated Fat: 4gCholesterol: 10mgSodium: 200mgPotassium: 400mgFiber: 4gSugar: 10gVitamin A: 300IUVitamin C: 10mgCalcium: 100mgIron: 1.5mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Roast beets and let them cool.
- Peel and cube beets.
- Store beets in an airtight container in the fridge for up to 3 days.
- Prepare dressing and store separately.
- Combine everything just before serving.
Freezing Instructions
- Roast, peel, and cube beets.
- Spread beet cubes on a baking sheet, freeze until solid.
- Transfer frozen beet cubes to a freezer bag.
- Freeze for up to 3 months.
- Thaw in the fridge overnight before using.
Roasting beets intensifies their natural sweetness, making them a perfect match for the tangy goat cheese.
Frequently Asked Questions About This Recipe
FAQ:
How long do the beets need to roast?
About 45 minutes or until tender.
Can I use a different type of cheese?
Yes, feta works well too.
Should I peel the beets before roasting?
No, peel them after roasting.
Can I make this salad ahead of time?
Yes, but add the goat cheese just before serving.
What can I use instead of red wine vinegar?
Balsamic vinegar is a good alternative.
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