Warm Beet Salad with Goat Cheese
Brighten up your table with this Warm Beet Salad with Goat Cheese, a stunning blend of earthy flavors and creamy textures that's as nutritious as it is delicious. Tender, roasted red beets form the heart of this dish, tossed in a tangy homemade vinaigrette featuring balsamic vinegar, honey, and extra-virgin olive oil. The warm beet slices are beautifully complemented by a peppery arugula base, creamy goat cheese crumbles, and the satisfying crunch of toasted walnuts. Finished with a sprinkle of fresh parsley, this salad is the perfect balance of savory and sweet. Whether enjoyed as a light lunch or an impressive starter, this roasted beet salad is an easy yet elegant option that's packed with wholesome ingredients and bold flavor.
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Recipe Information
Ingredients
- 4 medium-sized red beets
- 120 grams goat cheese
- 60 grams walnuts
- 100 grams arugula
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat the oven to 200°C (400°F).
Wash the beets thoroughly and trim off their stems. Wrap each beet individually in aluminum foil and place them on a baking sheet.
Roast the beets in the preheated oven for 40-45 minutes, or until they are tender when pierced with a fork.
While the beets are roasting, toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently. Set aside to cool.
Prepare the vinaigrette by whisking together the olive oil, balsamic vinegar, honey, salt, and black pepper in a small bowl.
Once the beets are done roasting, allow them to cool slightly before peeling their skins. The skin should easily rub off using a paper towel or your hands.
Slice the peeled beets into wedges and place them in a large mixing bowl.
Toss the warm beet slices with half of the prepared vinaigrette, ensuring they are evenly coated.
On a serving platter or individual plates, arrange the arugula as a base. Top with the warm beets, crumbled goat cheese, and toasted walnuts.
Drizzle the remaining vinaigrette over the salad and garnish with fresh parsley.
Serve immediately while the beets are still warm.
Nutrition Facts
Calories |
348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 744 mg | 32% | |
| Total Carbohydrate | 19.0 g | 7% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 12.4 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 647 mg | 14% | |
*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.
