Roasted Beet Salad with Goat Cheese Balsamic

Whenever I think of the vibrant and earthy Roasted Beet Salad with Goat Cheese Balsamic, I’m transported to my grandmother’s kitchen during the fall. The rich colors of the beets remind me of the changing leaves outside, and the scent of roasting vegetables fills the air. This salad is not just a side dish; it’s a celebration of autumn’s bounty. I remember the first time I made this recipe for a family gathering. The curious looks turned into smiles as everyone tasted the unique combination of flavors. The creamy goat cheese pairs perfectly with the sweet and slightly tangy balsamic vinegar, creating a dish that feels both elegant and comforting. Whether served at a holiday dinner or a casual lunch, this salad always impresses. It’s a personal favorite, and I love sharing it with friends and family during the cooler months.

What’s In This Roasted Beet Salad with Goat Cheese Balsamic

The philosophy behind the ingredients in this Roasted Beet Salad with Goat Cheese Balsamic is all about balance and harmony. Each ingredient plays a vital role in creating a dish that is not only flavorful but also visually appealing. The sweetness of the roasted beets complements the tanginess of the balsamic vinegar and the rich creaminess of the goat cheese, while the pecans add a delightful crunch.

• 6 medium beets, about 2 lbs – Choose firm, unblemished beets for roasting. Their natural sweetness enhances the salad’s flavor.
• 5 oz baby arugula, rinsed and spun dry – This adds a peppery bite and fresh greens to your dish.
• 4 oz goat cheese or feta cheese, diced or crumbled – The creamy texture contrasts beautifully with the roasted elements.
• 1/2 cup pecans, toasted – These provide a satisfying crunch and nutty flavor, perfect for texture.
• 1/2 cup dried cranberries – Their sweetness complements the earthiness of the beets.
• 1/2 cup extra virgin olive oil – A quality oil enhances the dressing’s flavor.
• 3 Tbsp balsamic vinegar – This adds depth and tang to the dish.
• 1 Tbsp dijon mustard – It provides a subtle kick that rounds out the dressing.
• 1 garlic clove, pressed or finely minced – Adding a touch of savory flavor to the dressing.
• 1/4 tsp salt – Enhances all the flavors in the salad.
• 1/8 tsp black pepper – Adds a hint of spice.

How to Assemble Roasted Beet Salad with Goat Cheese Balsamic

Bringing together the flavors of the Roasted Beet Salad with Goat Cheese Balsamic is a rewarding process. Follow these steps for a delicious outcome. You’ll be amazed at how simple it is to create something so impressive!

1. Preheat your oven to 400°F. This temperature is perfect for roasting the beets, allowing them to caramelize beautifully.
2. Line the bottom of a medium-rimmed baking sheet with foil. This will help with easy cleanup later on.
3. Wrap each beet tightly in a sheet of foil, ensuring they are completely enclosed. This method helps them steam while roasting.
4. Arrange the wrapped beets on the lined baking sheet. Place them in your preheated oven and roast for about one hour.
5. After an hour, check the largest beet by piercing it with a fork. If it goes in easily, they’re done. Remove them from the oven and let them cool.
6. Once cool, unwrap the beets and peel off their skins using your hands or a paper towel. The skins should come off easily; a little mess is expected!
7. Slice the peeled beets into halves and then wedges for easy serving.
8. While your beets are cooling, toast 1/2 cup of pecans in a dry skillet over medium heat. Toss them frequently until golden and fragrant.
9. Once cooled, transfer arugula to a large mixing bowl. Add the sliced beets, goat cheese, toasted pecans, and dried cranberries.
10. In a small mason jar, combine all dressing ingredients: extra virgin olive oil, balsamic vinegar, dijon mustard, garlic, salt, and black pepper. Shake well to combine.
11. Drizzle the dressing over the salad to taste. If you’re not serving the salad right away, be sure to shake the dressing again just before drizzling.

Expert Tips about Roasted Beet Salad with Goat Cheese Balsamic

To make the most of your Roasted Beet Salad with Goat Cheese Balsamic, consider these expert tips. They will enhance your cooking experience and ensure delicious results.

• Storage: Store leftovers in an airtight container in the refrigerator. The salad will keep for up to three days, although the arugula may wilt.
• Freezing: It’s not recommended to freeze the salad, as the texture of the beets and other ingredients may change.
• Pairing: This salad pairs well with grilled meats or as part of a larger spread at buffets. Serve alongside roasted chicken or as an elegant first course.
• Fresh Ingredients: Always use fresh ingredients. The quality of your beets and arugula will make a significant difference in flavor.
• Presentation: For an elegant touch, consider serving this salad on a large platter rather than individual bowls. It looks great as a centerpiece.

What to Pair With Roasted Beet Salad with Goat Cheese Balsamic

When it comes to serving the Roasted Beet Salad with Goat Cheese Balsamic, there are plenty of delicious options. Here are some ideas to enhance your meal:

• Grilled Chicken: The salad complements grilled chicken beautifully. The smokiness of the chicken enhances the earthy flavors of the beets.
• Fish Dishes: Serving this salad alongside baked or grilled fish can create a light and refreshing meal perfect for summer.
• Perfect for Lunch: This salad can be a delightful light lunch on its own or paired with a hearty soup.
• Seasonal Occasions: It’s an excellent choice for Thanksgiving and other fall gatherings, showcasing seasonal ingredients.
• Wrap It Up: Consider using the salad as a filling in wraps or sandwiches for a delicious twist to your lunch.
• Cheese Board: It also pairs wonderfully on a cheese board, providing a bright contrast to rich cheeses.

FAQ

Conclusion

The Roasted Beet Salad with Goat Cheese Balsamic is a delightful dish that brings together the earthy goodness of roasted beets with the creamy texture of goat cheese. It’s not only a feast for the eyes but also for the palate. I encourage you to try this recipe and share it with your loved ones. It’s perfect for any occasion, and I’m confident it will become a favorite in your home.

Roasted Beet Salad with Goat Cheese Balsamic

The ultimate comfort food, the Roasted Beet Salad with Goat Cheese Balsamic is a colorful blend of earthy beets, creamy goat cheese, and crunchy pecans. This easy weeknight dinner not only satisfies your cravings but also adds a touch of elegance to your table. Make it tonight for a delightful experience!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 4 servings

Course: Side Dishes

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 6 medium beets
• 5 oz baby arugula rinsed and spun dry
• 4 oz goat cheese or feta cheese, diced or crumbled
• 1/2 cup pecans toasted
• 1/2 cup dried cranberries
• 1/2 cup extra virgin olive oil
• 3 Tbsp balsamic vinegar
• 1 Tbsp dijon mustard we love Grey Poupon brand
• 1 clove garlic pressed or finely minced
• 1/4 tsp salt
• 1/8 tsp black pepper

Equipment

• Oven
• Baking Sheet
• Skillet
• Mixing Bowl
• Peeler
• Chef's Knife
• Cutting Board

Method

 

1. Preheat your oven to 400°F. This temperature is perfect for roasting the beets, allowing them to caramelize beautifully.
2. Line the bottom of a medium-rimmed baking sheet with foil. This will help with easy cleanup later on.
3. Wrap each beet tightly in a sheet of foil, ensuring they are completely enclosed. This method helps them steam while roasting.
4. Arrange the wrapped beets on the lined baking sheet. Place them in your preheated oven and roast for about one hour.
5. After an hour, check the largest beet by piercing it with a fork. If it goes in easily, they’re done. Remove them from the oven and let them cool.
6. Once cool, unwrap the beets and peel off their skins using your hands or a paper towel. The skins should come off easily; a little mess is expected!
7. Slice the peeled beets into halves and then wedges for easy serving.
8. While your beets are cooling, toast 1/2 cup of pecans in a dry skillet over medium heat. Toss them frequently until golden and fragrant.
9. Once cooled, transfer arugula to a large mixing bowl. Add the sliced beets, goat cheese, toasted pecans, and dried cranberries.
10. In a small mason jar, combine all dressing ingredients: extra virgin olive oil, balsamic vinegar, dijon mustard, garlic, salt, and black pepper. Shake well to combine.
11. Drizzle the dressing over the salad to taste. If you’re not serving the salad right away, be sure to shake the dressing again just before drizzling.

Notes

• Tip 1: Use disposable gloves to keep your hands clean. Rub the beet and the skins will come right off.
• Tip 2: Slice off the root end to discard all parts of the beet that touched the foil.

Previous PostFennel and Gorgonzola Salad

Next Post Crock Pot Baked Sweet Potatoes

Meet Zara Knight

I founded Zest Home Recipes because I believe home cooking should never be boring. My mission is to wake up your palate with recipes that are vibrant, easy, and full of life. I personally cook, photograph, and approve every dish on this site to ensure it brings a spark of joy and a burst of flavor to your kitchen table.