Roasted Beet and Goat Cheese Salad Recipe
This French-style salad combines the sweetness of roasted beets, creamy goat cheese, and crunchy nuts in a simple yet very elegant composition. Similar combinations can be found in Parisian bistros as a light lunch dish or as a starter before the main course. It’s a great way to turn an ordinary beet into something that looks like it came from a restaurant plate.
Prep Time
20 min
Cook Time
45 min
Total Time
65 min
Servings
4
Ingredients
- beets - 500 g
- goat cheese - 150 g
- lettuce - 80 g
- walnuts - 40 g
- honey - 1 tablespoon
- balsamic vinegar - 2 tablespoons
- olive oil - 3 tablespoons
- mustard - 1 teaspoon
- thyme - 0.5 teaspoons
- salt
- black pepper
Main Ingredient:
beets
Preparation
- Preheat the oven to 200°C (top and bottom heat). Scrub the beets thoroughly, do not peel them, pat dry, and wrap each one individually in aluminum foil.
- Place the wrapped beets on a baking tray and roast for 40–60 minutes (depending on their size), until they are tender – check with a knife; it should slide in easily.
- Let the roasted beets cool slightly, peel off the skins (they should come off easily with your fingers or a knife), and cut into thick slices or wedges.
- In a small bowl, mix the balsamic vinegar, mustard, honey, and a pinch of salt and pepper. While whisking with a fork, slowly drizzle in the olive oil in a thin stream until you get a smooth dressing.
- Toast the walnuts in a dry pan over medium heat for 3–4 minutes, stirring often, until they start to smell nutty and turn golden. Set aside to cool, then roughly chop.
- Slice the goat cheese or crumble it into smaller pieces with your fingers.
- Arrange the lettuce leaves on a large platter or individual plates. Top with the beet pieces and sprinkle with thyme, salt, and pepper.
- Add the goat cheese and sprinkle everything with the walnuts. Just before serving, drizzle the salad with the honey-balsamic dressing.
- Serve immediately, while the beets are still slightly warm and the cheese is just beginning to soften.
Storage
In fridge:
2 days
Freezing:
No
Najlepiej przechowywać osobno upieczone buraki, sos i ser, a sałatę dodawać świeżo. Gotowo wymieszana sałatka szybko więdnie i traci strukturę.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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