Warm Beet Salad with Goat Cheese
Brighten up your table with this Warm Beet Salad with Goat Cheese, a stunning blend of earthy flavors and creamy textures that's as nutritious as it is delicious. Tender, roasted red beets form the heart of this dish, tossed in a tangy homemade vinaigrette featuring balsamic vinegar, honey, and extra-virgin olive oil. The warm beet slices are beautifully complemented by a peppery arugula base, creamy goat cheese crumbles, and the satisfying crunch of toasted walnuts. Finished with a sprinkle of fresh parsley, this salad is the perfect balance of savory and sweet. Whether enjoyed as a light lunch or an impressive starter, this roasted beet salad is an easy yet elegant option that's packed with wholesome ingredients and bold flavor.
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Ingredients
- 4 medium-sized red beets
- 120 grams goat cheese
- 60 grams walnuts
- 100 grams arugula
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Directions
Step 1
Preheat the oven to 200°C (400°F).
Step 2
Wash the beets thoroughly and trim off their stems. Wrap each beet individually in aluminum foil and place them on a baking sheet.
Step 3
Roast the beets in the preheated oven for 40-45 minutes, or until they are tender when pierced with a fork.
Step 4
While the beets are roasting, toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently. Set aside to cool.
Step 5
Prepare the vinaigrette by whisking together the olive oil, balsamic vinegar, honey, salt, and black pepper in a small bowl.
Step 6
Once the beets are done roasting, allow them to cool slightly before peeling their skins. The skin should easily rub off using a paper towel or your hands.
Step 7
Slice the peeled beets into wedges and place them in a large mixing bowl.
Step 8
Toss the warm beet slices with half of the prepared vinaigrette, ensuring they are evenly coated.
Step 9
On a serving platter or individual plates, arrange the arugula as a base. Top with the warm beets, crumbled goat cheese, and toasted walnuts.
Step 10
Drizzle the remaining vinaigrette over the salad and garnish with fresh parsley.
Step 11
Serve immediately while the beets are still warm.
Nutrition Facts
| Serving size | (876.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1145.1 |
| Total Fat 77.4g | 0% |
| Saturated Fat 29.1g | 0% |
| Polyunsaturated Fat 28.3g | |
| Cholesterol 94.3mg | 0% |
| Sodium 3382.6mg | 0% |
| Total Carbohydrate 76.2g | 0% |
| Dietary Fiber 21.1g | 0% |
| Total Sugars 51.7g | |
| Protein 46.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 502.2mg | 0% |
| Iron 11.4mg | 0% |
| Potassium 2596.1mg | 0% |
Source of Calories