Table of Contents
Looking for a delicious and healthy salad to enjoy? This beetroot salad with goat’s cheese is perfect! The fresh ingredients are full of flavor and the goat cheese provides a creamy, tangy contrast. Perfect for a light lunch or dinner. Enjoy!
Why you should try Beetroot Salad with Goats Cheese?
Beetroot salad is a healthy and delicious option for lunch or dinner. The combination of sweet beetroot, tangy goat’s cheese, and crunchy leaves make for a great flavor combination. Beetroot is also packed with nutrients, including fiber, potassium, and vitamin C. This salad is quick and easy to make and can be served either warm or cold. If you are looking for a healthy and tasty salad recipe, then this beetroot salad with goat’s cheese is definitely worth trying!
What beetroot to use?
I like to use baby beetroot in this salad as they are sweet and tender. You could also use roasted beetroot, which would add a lovely depth of flavor. If you are using fresh beetroot, then you will need to cook it before adding it to the salad. To do this, simply place the beetroot in a saucepan of boiling water and cook for 10 minutes. Drain and allow to cool before adding to the salad.
Salad dressing
Salad dressings are extremely important since they may make or break a salad. Oil and vinegar must be balanced carefully, and a little sweetness and some mustard flavor—in my opinion—go a long way. It also needs to be well seasoned, so after adding salt and pepper, always give it a taste test.
We use the highest-quality olive oil we can afford, and we frequently use balsamic vinegar because of its slight sweetness. Again, you want to use the greatest quality available because the difference can be tasted.
The honey works particularly well with the beets and goat’s cheese in the completed salad, which we occasionally pour on top.
Variations
A salad is fantastic because you can make it in different ways each time. We prefer to add some orange or grapefruit slices to this salad to make it lighter as it is quite a hefty and satisfying dish. You could always garnish it with some blueberries or strawberry slices.
Change the cheese and nuts if you’d like. You might substitute feta for the more common soft goat’s cheese and pecans or cashews for the walnuts. Want to add more protein to this salad? Add some quinoa or cooked chickpeas.
What to serve with a beetroot salad
This salad would be delicious served with some crusty bread, or as a light lunch on its own. If you are looking for a more substantial meal, then you could add some cooked chicken or salmon to the salad.
Storage
This salad will keep in the fridge for 1-2 days. The beetroot may start to bleed into the other ingredients, so if you are not planning on eating it straight away then you may want to leave it out of the salad.
Ingredients
- Beetroot –They come in a variety of hues and are root vegetables also referred to as beets.
- Slivered almonds – add crunch. Replace with your favorite nut, some pumpkin or sunflower seeds, or both.
- Fresh goat cheese – adds creaminess and a little bit of tangy flavor. Adding some feta cheese crumbles to the salad is another option.
- Fresh mint leaves – for fresh flavor and vibrant color.
- Extra virgin olive oil – this is from the olives’ initial pressing. The flavor is fresher and more strong because it is obtained from the fruit by natural means rather than via the use of heat. Due to the natural extraction process, antioxidants and heart-healthy fats are still present.
- Balsamic glaze – adds a sweet, yet tangy note.
- Sea salt flakes and freshly ground black pepper – Sea salt is a fantastic flavor enhancer since it brings out the food’s natural characteristics. Since it has a much more vibrant flavor, I like to use freshly ground black pepper. If you want heat, you might add some dried chili flakes, as pre-ground black pepper has a tendency to taste flat and “dusty”.
Instructions
- Set your oven to 200 degrees C to cook the beets (400 F).
- If the beets still have leaves, remove them with a sharp knife. For another use, set them aside.
- Beetroots should be cleaned with cold, running water. They don’t need to be dried.
- Wrap them in aluminum foil at a loose angle.
- Put the food in a sizable baking dish or on a baking sheet with a rim to catch any juices that may leak.
- Depending on size, roast the beets for 45 to 60 minutes in a preheated oven. When they are cold enough to handle, set them aside. Trim the root end and stem.
- You can use a paper towel to rub the skin off or your fingers to scrape it off. It should be simple to take off. Use a sharp paring knife to cut away any hard skin if there is any.
- Toast the almonds.
- On a serving platter, place the prepared beetroot slices that are about 1 cm (13 inches) thick.
- Over the beets, scatter the crumbled goat cheese.
- Sprinkle the top with the finely chopped mint leaves. On top of the salad, scatter the toasted slivered almonds.
- Season to taste and drizzle with olive oil and balsamic glaze.
Nutrition facts
- Calories: 154kcal
- Carbohydrates: 12g
- Protein: 5g
- Fat: 10g
- Saturated Fat: 3g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 6g
- Cholesterol: 7mg
- Sodium: 120mg
- Potassium: 313mg
- Fiber: 3g
- Sugar: 7g
- Calcium: 51mg
- Iron: 1mg
FAQs about Beetroot Salad with Goats Cheese
Conclusion
Liliana Kitchen hopes you enjoyed this recipe for beetroot salad with goat’s cheese. If you tried it, let me know how it turned out in the comments. I’m always looking for new recipes to try, so if you have a favorite salad that you think I would like, please share it with me. Thanks for reading and happy cooking!
Ingredients
- Beetroot
- Slivered almonds
- Fresh goat cheese
- Fresh mint leaves
- Extra virgin olive oil
- Balsamic glaze –
- Sea salt flakes and freshly ground black pepper
Instructions
- Set your oven to 200 degrees C to cook the beets (400 F).
- If the beets still have leaves, remove them with a sharp knife. For another use, set them aside.
- Beetroots should be cleaned with cold, running water. They don't need to be dried.
- Wrap them in aluminum foil at a loose angle.
- Put the food in a sizable baking dish or on a baking sheet with a rim to catch any juices that may leak.
- Depending on size, roast the beets for 45 to 60 minutes in a preheated oven. When they are cold enough to handle, set them aside. Trim the root end and stem.
- You can use a paper towel to rub the skin off or your fingers to scrape it off. It should be simple to take off. Use a sharp paring knife to cut away any hard skin if there is any.
- Toast the almonds.
- On a serving platter, place the prepared beetroot slices that are about 1 cm (13 inches) thick.
- Over the beets, scatter the crumbled goat cheese.
- Sprinkle the top with the finely chopped mint leaves. On top of the salad, scatter the toasted slivered almonds.
- Season to taste and drizzle with olive oil and balsamic glaze.
Notes
- Before boiling, the 4 beets weighed roughly 600 g after the leaves were removed (1.3 pounds).
20 ml, or 4 teaspoons, makes up an Australian tablespoon. The tablespoon is 15 ml or 3 teaspoons in several other nations. If required, retake your measurement. - You can adjust the seasoning to your preference, but for the finest flavor, we suggest using freshly ground black pepper and sea salt flakes.
- Wrap the leaves loosely in a moist paper towel, put them in a plastic bag, and keep them in the crisper drawer of your refrigerator to keep them fresh for a few days.
