Baby Beet Salad with Rocket and Goats Cheese
Delight your taste buds with this vibrant Baby Beet Salad with Rocket and Goat's Cheese, a perfect fusion of earthy, creamy, and nutty flavors. This elegant salad features tender roasted baby beets paired with peppery rocket (arugula), creamy goat's cheese, and crunchy toasted walnuts for a textural masterpiece. The sweet and tangy dressing, made with balsamic vinegar, honey, and extra virgin olive oil, ties the ingredients together beautifully, creating a balanced and refreshing dish. Ready in just under 45 minutes, this visually stunning salad makes an ideal starter or light main course, perfect for entertaining or elevating your everyday meals. Serve it fresh for maximum flavor, and don’t forget the optional garnish of balsamic glaze for an extra touch of sophistication. Perfect for those seeking healthy, seasonal, and gourmet salad recipes!
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Ingredients
- 12 pieces baby beets
- 100 grams rocket (arugula)
- 100 grams goat's cheese
- 50 grams walnuts
- 2 tablespoons balsamic vinegar
- 3 tablespoons extra virgin olive oil
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Directions
Step 1
Preheat your oven to 200°C (400°F).
Step 2
Wash and trim the baby beets, leaving about 1 inch of stems attached. Wrap them in aluminum foil and place on a baking tray.
Step 3
Roast the beets in the oven for 20-25 minutes, or until they are tender when pierced with a knife. Remove from oven and let them cool slightly.
Step 4
While the beets are roasting, prepare the dressing: in a small bowl, whisk together the balsamic vinegar, extra virgin olive oil, honey, salt, and black pepper. Set aside.
Step 5
Once the beets are cool enough to handle, rub the skins off using your hands or a paper towel. If needed, use gloves to avoid staining your hands.
Step 6
Cut the peeled beets into halves or quarters, depending on their size.
Step 7
In a dry skillet over medium heat, toast the walnuts for 3-5 minutes, stirring frequently, until lightly golden and fragrant. Set aside to cool.
Step 8
In a large salad bowl, combine the rocket (arugula), roasted beets, and toasted walnuts.
Step 9
Crumble the goat's cheese over the top of the salad.
Step 10
Drizzle the dressing over the salad just before serving and toss gently to combine.
Step 11
Serve the salad immediately, garnished with extra walnuts or a drizzle of balsamic glaze for added presentation, if desired.
Nutrition Facts
| Serving size | (202.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 734.8 |
| Total Fat 75.3g | 0% |
| Saturated Fat 9.2g | 0% |
| Polyunsaturated Fat 23.6g | |
| Cholesterol 0mg | 0% |
| Sodium 28.6mg | 0% |
| Total Carbohydrate 16.7g | 0% |
| Dietary Fiber 5.1g | 0% |
| Total Sugars 9.1g | |
| Protein 10.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 211.8mg | 0% |
| Iron 3.2mg | 0% |
| Potassium 600.4mg | 0% |
Source of Calories