Savory Roasted Beet & Goat Cheese Salad with Balsamic Vinaigrette
Brighten up your meal with this exquisite Savory Roasted Beet & Goat Cheese Salad featuring earthy roasted beets, creamy goat cheese, and a zesty balsamic vinaigrette. Perfect as a light lunch or as a side dish for dinner, this salad combines a medley of fresh mixed greens with the slight sweetness of beets and the tang of goat cheese. Each bite is a harmonious blend of flavors and textures that will impress your family and friends. Easy to prepare, this dish is ideal for summer gatherings or cozy winter nights. Serve it chilled or at room temperature for a refreshing and nutritious experience.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
beets
4 (roasted and sliced)
shallot
1 teaspoon (finely chopped)
balsamic vinegar
2 tablespoons (none)
olive oil
2 tablespoons (none)
stone-ground Dijon mustard
2 teaspoons (none)
salt
to taste (none)
pepper
to taste (none)
mixed salad greens
6 cups (cleaned and torn into bite-sized pieces)
red onion
1/2 cup (thinly sliced)
low-fat goat cheese
1/3 cup (crumbled)
Instructions
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1. Preheat your oven to 400°F (200°C).
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2. Prepare the beets: Scrub the beets under running water to remove any dirt. Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast in the preheated oven for 45 minutes to 1 hour, depending on their size, until tender and easily pierced with a fork. Once done, remove from the oven and allow the beets to cool slightly. Peel off the skins using your fingers or a paper towel, then slice them into wedges or cubes and set aside. This step can be done in advance to save time.
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3. Make the vinaigrette: In a small mixing bowl, combine the finely chopped shallots, balsamic vinegar, olive oil, and stone-ground Dijon mustard. Whisk together until the mixture is well combined and creamy. Season with salt and pepper to taste. You can prepare the vinaigrette ahead of time for convenience.
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4. Assemble the salad: In a large mixing bowl, add the mixed salad greens. Drizzle just enough of the vinaigrette over the greens to lightly coat them; gently toss to combine.
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5. Serve: Divide the dressed greens onto six serving plates. Top each salad with the roasted beet slices, thinly sliced red onion, and a generous sprinkle of crumbled low-fat goat cheese.
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6. Drizzle any remaining vinaigrette over the assembled salads before serving. Enjoy your delightful salad!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Roasted Beet & Goat Cheese Salad?
It is a nutritious dish featuring earthy roasted beets, creamy goat cheese, and a zesty balsamic vinaigrette served over mixed salad greens.
What temperature should the oven be for roasting the beets?
The oven should be preheated to 400°F (200°C).
How long does it take to roast the beets?
Beets typically take 45 minutes to 1 hour to roast, depending on their size.
How do I prepare the beets for the oven?
Scrub the beets to remove dirt, then wrap each beet individually in aluminum foil before placing them on a baking sheet.
How can I easily peel roasted beets?
Once the roasted beets have cooled slightly, you can peel off the skins using your fingers or a paper towel.
Can I roast the beets in advance?
Yes, you can roast, peel, and slice the beets ahead of time to save preparation time during assembly.
What ingredients are in the balsamic vinaigrette?
The vinaigrette consists of finely chopped shallots, balsamic vinegar, olive oil, stone-ground Dijon mustard, salt, and pepper.
Can the vinaigrette be made ahead of time?
Yes, you can prepare the balsamic vinaigrette ahead of time for convenience.
How do I assemble the salad?
Toss mixed greens with vinaigrette, divide onto plates, and top with roasted beet slices, sliced red onion, and crumbled goat cheese.
Is this recipe vegetarian?
Yes, this salad recipe is vegetarian.
Is the Savory Roasted Beet & Goat Cheese Salad gluten-free?
Yes, this recipe is gluten-free.
How much goat cheese is used?
The recipe calls for 1/3 cup of crumbled low-fat goat cheese.
What type of mustard should I use?
The recipe specifically recommends stone-ground Dijon mustard.
How many beets are required for this recipe?
You will need 4 beets for this salad.
What kind of salad greens are best?
The recipe uses 6 cups of mixed salad greens, cleaned and torn into bite-sized pieces.
How do I prepare the red onion?
The red onion should be thinly sliced into 1/2 cup portions.
Can this salad be served at room temperature?
Yes, you can serve this salad either chilled or at room temperature.
How many people does this recipe serve?
The instructions guide you to divide the ingredients onto six serving plates.
What is the texture of the roasted beets?
The beets should be roasted until they are tender and easily pierced with a fork.
How much olive oil is needed for the dressing?
You will need 2 tablespoons of olive oil.
How much balsamic vinegar is required?
The dressing uses 2 tablespoons of balsamic vinegar.
What amount of shallots is used?
The recipe calls for 1 teaspoon of finely chopped shallots.
Is this dish suitable for a light lunch?
Yes, it is described as perfect for a light lunch or as a side dish for dinner.
When should I add the salt and pepper?
Salt and pepper should be added to the vinaigrette mixture to taste.
How do I slice the beets after roasting?
After peeling, slice the beets into wedges or cubes.
Is this salad good for summer gatherings?
Yes, it is ideal for both summer gatherings and cozy winter nights.
Should I dress all the greens at once?
Drizzle just enough vinaigrette to lightly coat the greens and toss, then use the remaining dressing to drizzle over the assembled plates.
What flavor profile does this salad have?
It is a harmonious blend of earthy, sweet, tangy, and zesty flavors.
What is the preparation for the mixed greens?
The mixed greens should be cleaned and torn into bite-sized pieces.
How much Dijon mustard is in the recipe?
The recipe uses 2 teaspoons of stone-ground Dijon mustard.