Baby Beet Salad with Rocket and Goats Cheese
Delight your taste buds with this vibrant Baby Beet Salad with Rocket and Goat's Cheese, a perfect fusion of earthy, creamy, and nutty flavors. This elegant salad features tender roasted baby beets paired with peppery rocket (arugula), creamy goat's cheese, and crunchy toasted walnuts for a textural masterpiece. The sweet and tangy dressing, made with balsamic vinegar, honey, and extra virgin olive oil, ties the ingredients together beautifully, creating a balanced and refreshing dish. Ready in just under 45 minutes, this visually stunning salad makes an ideal starter or light main course, perfect for entertaining or elevating your everyday meals. Serve it fresh for maximum flavor, and don’t forget the optional garnish of balsamic glaze for an extra touch of sophistication. Perfect for those seeking healthy, seasonal, and gourmet salad recipes!
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Recipe Information
Ingredients
- 12 pieces baby beets
- 100 grams rocket (arugula)
- 100 grams goat's cheese
- 50 grams walnuts
- 2 tablespoons balsamic vinegar
- 3 tablespoons extra virgin olive oil
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 200°C (400°F).
Wash and trim the baby beets, leaving about 1 inch of stems attached. Wrap them in aluminum foil and place on a baking tray.
Roast the beets in the oven for 20-25 minutes, or until they are tender when pierced with a knife. Remove from oven and let them cool slightly.
While the beets are roasting, prepare the dressing: in a small bowl, whisk together the balsamic vinegar, extra virgin olive oil, honey, salt, and black pepper. Set aside.
Once the beets are cool enough to handle, rub the skins off using your hands or a paper towel. If needed, use gloves to avoid staining your hands.
Cut the peeled beets into halves or quarters, depending on their size.
In a dry skillet over medium heat, toast the walnuts for 3-5 minutes, stirring frequently, until lightly golden and fragrant. Set aside to cool.
In a large salad bowl, combine the rocket (arugula), roasted beets, and toasted walnuts.
Crumble the goat's cheese over the top of the salad.
Drizzle the dressing over the salad just before serving and toss gently to combine.
Serve the salad immediately, garnished with extra walnuts or a drizzle of balsamic glaze for added presentation, if desired.
Nutrition Facts
Calories |
735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.3 g | 97% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 23.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 29 mg | 1% | |
| Total Carbohydrate | 16.7 g | 6% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 9.1 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 600 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
