This Beet Salad with Goat Cheese and Balsamic is a vibrant and flavorful dish that combines roasted beets, creamy goat cheese, crisp apples, and peppery arugula, all drizzled with a tangy balsamic vinaigrette. It’s a perfect side dish for fall or winter meals, offering a delightful mix of textures and flavors.

Why You’ll Love This Recipe

Colorful and Inviting: The combination of red and golden beets, green arugula, and white goat cheese creates a visually appealing salad.
Balanced Flavors: The sweetness of roasted beets and apples complements the tanginess of goat cheese and the peppery notes of arugula.
Versatile Side Dish: Ideal for holiday gatherings, dinner parties, or as a refreshing addition to any meal.
Make-Ahead Friendly: Components can be prepared in advance, making assembly quick and easy when ready to serve.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Salad:
- 4 to 5 medium beets (red, golden, or a mix)
- 2 cups salad greens (arugula or spring mix)
- 1 Granny Smith apple, thinly sliced
- ½ shallot, thinly sliced
- ½ cup soft goat cheese, crumbled
- ¼ cup toasted walnuts
For the Balsamic Vinaigrette:
- ¼ cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon maple syrup
- 1 small garlic clove, minced
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste

Directions

Roast the Beets: Preheat the oven to 400°F (200°C). Place each beet on a piece of foil, drizzle with olive oil, and season with salt and pepper. Wrap them in the foil and roast for 35 to 60 minutes, or until fork-tender. Once done, remove from the oven, unwrap, and let them cool. Peel the skins off under running water and slice the beets into 1-inch wedges.
Prepare the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, minced garlic, and Dijon mustard. Season with salt and freshly ground black pepper to taste.
Assemble the Salad: In a large bowl, combine the roasted beet slices, salad greens, apple slices, and shallot slices. Drizzle with the balsamic vinaigrette and toss gently to combine.
Add Toppings: Sprinkle crumbled goat cheese and toasted walnuts over the top.
Serve: Transfer to serving plates and enjoy immediately.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4

Variations

Cheese Alternatives: Swap goat cheese for feta or blue cheese for a different flavor profile.
Nuts: Use pecans or almonds instead of walnuts for a unique twist.
Add Protein: Incorporate grilled chicken or chickpeas to make the salad more substantial.
Herbs: Add fresh herbs like basil or mint for added freshness.
Dressing: Replace balsamic vinegar with red wine vinegar for a sharper taste.

Storage/Reheating

Refrigeration: Store any leftover salad components separately in airtight containers in the refrigerator for up to 2 days.
Beets: Roasted beets can be refrigerated for up to 5 days.
Dressing: The balsamic vinaigrette can be stored in a sealed jar in the refrigerator for up to a week. Shake well before using.
Note: Assembled salads are best enjoyed fresh, as the dressing can cause the greens to wilt over time.

FAQs

Can I use pre-cooked beets?

Yes, pre-cooked or vacuum-sealed beets are convenient alternatives. Just ensure they are well-drained before using.

How do I toast walnuts?

Place walnuts in a dry skillet over medium heat and cook, stirring occasionally, for about 5 minutes until fragrant and lightly browned. Allow them to cool before adding to the salad.

Can I make this salad ahead of time?

You can prepare the roasted beets, dressing, and toasted walnuts in advance. Assemble the salad just before serving to maintain freshness.

What other fruits can I add?

Pears, oranges, or pomegranate seeds can be excellent additions, offering a sweet and tangy contrast to the beets.

Is this salad gluten-free?

Yes, all ingredients in this recipe are naturally gluten-free.

Conclusion

This Beet Salad with Goat Cheese and Balsamic is a delightful combination of earthy, sweet, and tangy flavors, making it a perfect addition to any meal. Its vibrant colors and textures not only make it visually appealing but also a nutritious choice. Whether served as a side dish or a light main course, this salad is sure to impress.

Beet Salad with Goat Cheese and Balsamic

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Author: sara
Total Time: 1 hour 15 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

This Beet Salad with Goat Cheese and Balsamic is a colorful and flavorful dish that blends earthy roasted beets, creamy goat cheese, crisp apples, and peppery arugula. Drizzled with a tangy balsamic vinaigrette, it’s the perfect side dish for fall or winter meals, offering a delightful mix of textures and flavors.

Instructions

Roast the Beets:
- Preheat the oven to 400°F (200°C).
- Place each beet on a piece of foil, drizzle with olive oil, and season with salt and pepper.
- Wrap the beets in foil and roast for 35 to 60 minutes, until fork-tender.
- Let the beets cool, then peel the skins off under running water and slice into 1-inch wedges.
Prepare the Dressing:
- In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, garlic, and Dijon mustard.
- Season with salt and freshly ground black pepper to taste.
Assemble the Salad:
- In a large bowl, combine the roasted beet slices, salad greens, apple slices, and shallot slices.
- Drizzle with the balsamic vinaigrette and toss gently to combine.
Add Toppings:
- Sprinkle crumbled goat cheese and toasted walnuts over the top.
Serve:
- Transfer to serving plates and enjoy immediately.

Notes

Cheese Alternatives: Swap goat cheese for feta or blue cheese.
Nuts: Use pecans or almonds instead of walnuts for a unique twist.
Add Protein: Add grilled chicken or chickpeas for a more substantial meal.
Herbs: Add fresh basil or mint for extra flavor.
Dressing Swap: Replace balsamic vinegar with red wine vinegar for a sharper taste.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Salad
Method: Roasting
Cuisine: Mediterranean