Description
Mediterranean-inspired roasted beet salad brings tangy goat cheese and earthy beets together in a harmonious blend. Crisp arugula and toasted walnuts provide delightful texture, while a zesty lemon vinaigrette elevates each refreshing bite you’ll savor.
Ingredients
Scale
Main Ingredients:
- 3–4 large beets (red or gold)
- 10 ounces (283 grams) spring mix salad greens
- ½ cup (75 grams) crumbled goat cheese
Nuts and Garnish:
- ¼ cup (30 grams) chopped roasted pistachios
Vinaigrette Ingredients:
- ⅓ cup (80 milliliters) olive oil
- 2 tablespoons (30 milliliters) apple cider vinegar or red wine vinegar
- 2 tablespoons (42 grams) honey
- 1 tablespoon (15 milliliters) Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 425°F (220°C), preparing a roasting environment for the earthy beets.
- Trim the beet leaves and stems, leaving a small 1-inch portion attached to the root, then thoroughly cleanse the vegetables under cool running water.
- Lightly coat the beets with extra virgin olive oil, ensuring an even and thin layer covers the surface.
- Individually wrap each beet in aluminum foil, creating a sealed packet to trap moisture and heat.
- Roast the wrapped beets in the preheated oven for 50-60 minutes, checking tenderness by inserting a sharp knife, which should glide through smoothly when fully cooked.
- Remove the beet packets from the oven and allow them to rest until cool enough to handle safely.
- Gently remove the foil and carefully peel away the skin using a paper towel or clean hands, revealing the vibrant interior.
- Slice the roasted beets into bite-sized chunks, creating uniform pieces for an aesthetically pleasing presentation.
- Prepare the vinaigrette by combining ingredients in a sealed mason jar or mixing bowl, shaking or whisking until thoroughly blended.
- In a large salad bowl, toss the salad greens with approximately half of the prepared vinaigrette, ensuring even coating.
- Arrange the dressed greens on individual serving plates, creating an elegant base for the salad.
- Artfully top the greens with roasted beet chunks, crumbled goat cheese, and chopped pistachios.
- Drizzle the remaining vinaigrette over the composed salad, enhancing the flavors and providing a final touch of moisture.
Notes
- Roasting beets concentrates their natural sweetness and creates a tender, melt-in-your-mouth texture that transforms this humble root vegetable into a gourmet ingredient.
- Wrapping beets in foil while roasting helps them steam and cook evenly, preventing them from drying out and preserving their rich, earthy flavor.
- Removing beet skins after roasting is easiest when the beets are slightly warm, as the skin slips off effortlessly with a gentle rub of a paper towel.
- Homemade vinaigrette in a mason jar allows for quick mixing and easy storage, ensuring fresh, zesty dressing with minimal cleanup.
- Layering dressed greens with roasted beets, creamy goat cheese, and crunchy pistachios creates a balanced salad with contrasting textures and flavors.
- Serve this salad chilled or at room temperature for a versatile dish that works perfectly as a light lunch or elegant side course.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Lunch, Appetizer, Snacks
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 380 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 15 mg