This beet salad recipe is a shocking fall or winter facet dish! Goat cheese, apples, and arugula fill it with a pleasant mixture of textures and flavors.
I like all the colours on this roasted beet salad recipe. The colourful greens, the purple and golden beets, the pale pink shallot, and the dots of white cheese. This sort of colourful salad is precisely what I wish to serve at a cocktail party or vacation meal. It provides some wanted freshness to a ramification of, say, stuffing and mashed potatoes, and it seems to be so putting, however it’s delightfully easy to make. You possibly can even prep the parts a day or two upfront!
Beet Salad Recipe Substances
To make this beet salad recipe, you should use any number of beets. Purple beets, golden beets, or pink Chioggia beets would all work properly. Use a mixture of colours for those who can, but when purple beets are all that’s obtainable, don’t fear. The salad will nonetheless look lovely and style nice.
And tip: if the beets’ tops are nonetheless connected, don’t toss them! As an alternative, save them to make this yummy sautéed beet greens recipe. Waste not, need not!
Right here’s what else you’ll have to make this beet salad recipe:
- Granny Smith apple – It provides crunch and sweet-tart taste. A ripe pear would work properly right here too.
- Contemporary greens – I like to make use of arugula or spring combine to create the salad’s contemporary base. A sprinkle of microgreens is a pleasant contact too.
- Comfortable goat cheese – An ideal companion for roasted beets! Its funky taste and creamy texture pair splendidly with the candy, earthy root veggies.
- Toasted walnuts – For additional earthiness, richness, and crunch.
- Thinly sliced shallot – For sharp depth of taste.
- Balsamic vinaigrette – I make my very own with olive oil, balsamic vinegar, just a little maple syrup, garlic, and mustard. Its candy, tangy taste actually brings the salad collectively.
- And flaky sea salt and contemporary black pepper – To make all of the flavors pop! I like the fragile crunch that the flaky salt provides to this beet salad, however for those who can’t discover it, common sea salt could be advantageous too.
Discover the whole recipe with measurements under.
Roasted Beet Salad Serving Recommendations
This beet and goat cheese salad is an ideal facet dish for any fall or winter meal. You would take pleasure in it for lunch with a bowl of potato leek or butternut squash soup or serve it for dinner with pasta, risotto, pizza, or polenta. It will even be a terrific addition to a vacation unfold. Serve it for Thanksgiving with basic dishes like green bean casserole, sweet potato casserole, and mashed potatoes, or pair it with lasagna or baked ziti for one more vacation meal.
To get forward, you possibly can cook the beets and make the dressing as much as two days upfront and retailer them within the fridge. Simply earlier than serving, assemble the salad with the roasted beets, goat cheese, apple, walnuts, shallot, and greens. Drizzle on the dressing, and serve!
Extra Favourite Salad Recipes
For those who love this roasted beet salad recipe, strive one in all these contemporary salads subsequent:
Beet Salad with Goat Cheese and Balsamic
Serves 4
This beet salad recipe is simply as fairly as it’s scrumptious! I like to serve it after I’m entertaining. If you wish to get forward, you possibly can roast the beets and make the dressing as much as 2 days upfront and retailer them within the fridge. Assemble the salad simply earlier than serving.
- 4 to five medium beets
- Extra-virgin olive oil, for drizzling
- 2 cups salad greens, arugula or spring combine
- ½ shallot, thinly sliced
- ½ inexperienced apple, thinly sliced
- ¼ cup toasted walnuts
- 2 ounces goat cheese, torn
- Microgreens, optionally available
- Balsamic Vinaigrette
- Flaky sea salt
- Freshly floor black pepper
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Preheat the oven to 400°F.
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Wrap every beet in a chunk of aluminum foil and drizzle generously with olive oil and pinches of salt and pepper. Place the beets on a baking sheet and roast for 40 to 90 minutes, or till delicate and fork-tender. The time will rely on the scale and freshness of the beets. Take away the beets from the oven, take away the foil, and put aside to chill. When they’re cool to the contact, peel the skins. I like to carry them underneath working water and slide the skins off with my arms.
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Let the beets cool and chill them within the fridge till prepared to make use of.
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Assemble the salad with the greens, shallots, apples, walnuts, cheese, and microgreens, if utilizing. Drizzle with balsamic French dressing. Season with flaky sea salt and pepper and serve.
