Beet Cheese Salad
Beet and Goat Cheese Salad is a delicious and colorful salad that combines the sweetness of roasted beets with the creamy texture of goat cheese and the crunchiness of nuts.
Ingredients
- 4 mediumbeets
- 100 ggoat cheese
- ¼ cupwalnuts, toasted and chopped
- to tastesalad leaf mix
- 3 tbspolive oil
- 1 tbspbalsamic vinegar
- 1 tsphoney
- to tastesalt and pepper
Method
- Preheat the oven to 200°C. Wrap the beets in foil and bake for 45-60 minutes until soft. Cool, peel and dice.
- Cut the goat cheese into small pieces. Roast walnuts in a dry pan until golden and chop.
- In a small bowl, combine olive oil, balsamic vinegar, honey, salt and pepper.
- In a large bowl, combine the salad leaves, sliced beets, goat cheese and walnuts.
- Pour the dressing over the salad and mix gently.
FAQ
The key is to keep the beetroot separate until the very last moment before serving. Cook the beetroot whole and unpeeled — boil for 40–60 minutes or roast at 200°C for 50–70 minutes depending on size — then peel and cool completely. Once cooled, toss the beetroot pieces in a little olive oil or dressing before mixing with other ingredients; the coating slows the color bleed. If combining with white cheese or creamy elements, layer the components in the bowl rather than mixing thoroughly, and dress each layer separately. For the most dramatic presentation, keep the beetroot entirely separate and assemble the salad just before serving. Cutting boards and hands can be protected with gloves and a quick wipe with lemon juice after prep.
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Comments (1)
I spin the greens in a salad spinner until completely dry for beet cheese salad. Water on the leaves dilutes the dressing and prevents it from clinging. Soggy salad is a sin I refuse to commit.