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ROASTED BEETS SALAD WITH GOAT CHEESE

Roasted beet salad with goat cheese is a harmonious fusion of earthy roasted beets and creamy goat cheese.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Salad
Cuisine: American
Keyword: beet salad, beet salad with goat cheese, roasted beets salad
Servings: 4 servings
Author: Julia

Ingredients

Roasted beets

  • 4 medium beets
  • 2 teaspoons salt to season
  • pepper to season
  • 2 teaspoons olive oil

Creamy goat cheese spread

  • 1 & ½ cup goat cheese soft
  • 2 tablespoons Greek yogourt plain
  • 2 tablespoons fresh herbs chopped chives, parsley or dill
  • salt and pepper to taste
  • ½ teaspoon lemon zest

Arugula salad

  • 4 cups arugula salad
  • ½ cup pine nuts roasted
  • 2 tablespoons olive oil
  • 1 teaspoon balsamic vinegar
  • salt & pepper to taste

Instructions

Roast the beets

  • Preheat the oven to 400 F (200 C). Start by washing the red beets thoroughly to remove any dirt or debris. Trim off the leafy tops and roots. Peel the skin
  • Place the cleaned and trimmed each beet on a piece of aluminum foil, drizzle each beet with olive oil and season with salt.
  • Wrap the beets in the aluminum foil and place them wrapped onto the baking sheet. Roast the beets in the preheated oven for 45 minutes to 1 hour, depending on the size of the beet. Stop roasting when the beets are fork-tender. You can check that by inserting a fork or knife into a beet, it should go in easily
  • Once the beets are done, remove them from the oven and let them cool for a few minutes. After they are cooled enough to handle, remove the aluminum foil and slice them onto wedges.

Goat cheese spread

  • If your goat cheese is refrigerated, allow it to come to room temperature for about 30 minutes. This makes it easier to blend and incorporate other ingredients.
  • In a mixing bowl, combine the softened goat cheese with plain Greek yogourt. The yogourt adds creaminess to the spread, but you can skip it if you prefer a thicker, tangier texture.
  • Stir in fresh herbs, and lemon zest to add a bright, citrusy flavour. Season the goat cheese spread with a pinch of salt and freshly ground black pepper to taste.

Arugula salad

  • In a medium bowl, place washed arugula salad and pour over olive oil and balsamic vinegar, mix gently.
  • Serve the seasoned arugula salad on a plate, place the wedges of the beets over the salad. Drizzle the creamy goat cheese spread over the beets or to spread it on the side of the plate. Sprinkle with toasted pine nuts.