Roasted Beet and Goat Cheese Salad
Roasted Beet and Goat Cheese Salad

Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, roasted beet and goat cheese salad. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Spread the beets on a baking sheet. In a bowl, whisk together the olive oil, vinegar, rosemary and some salt and pepper. Reserve one-quarter of the dressing for the salad and pour the rest over the. Wrap each beet in foil and place on a baking sheet.

Roasted Beet and Goat Cheese Salad is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Roasted Beet and Goat Cheese Salad is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook roasted beet and goat cheese salad using 11 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Roasted Beet and Goat Cheese Salad:
  1. Get 3 medium beets
  2. Prepare 6 oz mixed spring greens
  3. Take 2 oz goat cheese - crumbled
  4. Prepare Dressing
  5. Get 1/4 cup olive oil
  6. Take 2 tbs balsamic vinegar
  7. Take 1 tbs honey
  8. Prepare 1 tsp dijon mustard
  9. Take 1 garlic clove - finely minced
  10. Get 1/4 tsp kosher salt
  11. Make ready 1/8 tsp black pepper

Toss the beets with half of the vinaigrette. Toss the greens with the remaining vinaigrette. Arrange the greens on a serving plate or bowl, and top with the beet slices. Crumble the goat cheese over top the salad, and serve.

Instructions to make Roasted Beet and Goat Cheese Salad:
  1. Preheat oven to 400°F. Scrub beets well to clean thoroughly. Cut root end and greens off of beets. Leave enough of the stems attached to use for holding the beets later.
  2. Individually wrap each beet loosely in aluminum foil. Place wrapped beets on a baking sheet. Place in oven for 50-60 minutes, or until a sharp knife tip easily slides through the center - Note: Time can vary from batch to batch. Tthis batch took 1hr 15min until tender for me.
  3. Remove beets from oven. Carefully unwrap and let rest for 15 minutes, or until the tops are cool enough to handle. Hold onto the stem end of one beet with one hand. Use the edge of a knife to gently scrape away the skin of the beet all the way around with the other. Repeat with the remaining beets, then chop all beets to 1/2 inch pieces.
  4. Make the dressing: - In a small bowl whisk together balsamic vinegar, honey, dijon mustard, garlic, salt, and pepper until combined. Slowly drizzle in olive oil while continuing to whisk constantly.
  5. Build the salad: - Layer mixed greens in a serving bowl or platter. Top with chopped beets and crumbled goat cheese. Drizzle with dressing. Serve and enjoy!

Arrange the greens on a serving plate or bowl, and top with the beet slices. Crumble the goat cheese over top the salad, and serve. Place beets in a single layer in a shallow baking pan. Season with salt and pepper, tossing again. Place beets on a piece of foil large enough to make a pouch.

So that’s going to wrap this up for this special food roasted beet and goat cheese salad recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!