Best 3 Roasted Beet And Goat Cheese Salad With Summer Greens Recipes
Embrace the vibrant flavors of summer with our delectable recipe for roasted beet and goat cheese salad, featuring a medley of fresh summer greens. This dish combines earthy beets, creamy goat cheese, and tender greens to create a symphony of flavors and textures that will tantalize your taste buds. Get ready to embark on a culinary journey filled with bold colors and a delightful mix of savory and sweet ingredients.
Here are our top 3 tried and tested recipes!
ROASTED BEET AND GOAT CHEESE SALAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Spread the beets on a baking sheet. In a bowl, whisk together the olive oil, vinegar, rosemary and some salt and pepper. Reserve one-quarter of the dressing for the salad and pour the rest over the beets. Roast until the beets are tender, 45 to 50 minutes.
- While the beets are cooking, heat 1/4 inch of vegetable oil in a large skillet over medium heat.
- Put the flour, eggs and breadcrumbs in separate shallow bowls. Coat the goat cheese slices first in the flour, then in the egg, then in the breadcrumbs. Fry the slices until golden brown, 1 to 2 minutes per side. Drain on a paper towel-lined plate.
- Whisk the mustard and sugar into the reserved dressing, then pour over the greens in a large bowl and toss to coat. Divide the greens among 6 plates, add the beets on top and place 2 fried goat cheese slices on top.
EASY ROASTED BEET SALAD WITH GOAT CHEESE
This takes a bit more time than other versions, but well worth it! Quite filling and visually stunning. Resist the urge to stir too much before presentation. Keeping the cheese as white as possible really makes it beautiful.
Provided by Alicia
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 1h30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Toss chopped beets with olive oil and sprinkle with salt. Spread out in a single layer in a baking dish and squeeze lemon half over top. Cover baking dish tightly with aluminum foil.
- Bake in the preheated oven until beets are tender, about 1 hour. Remove and allow to cool to room temperature, about 10 minutes.
- Combine cooled beets and green onion in a bowl; toss to combine. Scatter crumbled goat cheese on top. Drizzle with olive oil and season with more sea salt, if necessary.
Nutrition Facts : Calories 322.7 calories, Carbohydrate 11.2 g, Cholesterol 33.6 mg, Fat 26.9 g, Fiber 3.2 g, Protein 10.9 g, SaturatedFat 10.8 g, Sodium 285.4 mg, Sugar 6.9 g
ROASTED BEET SALAD WITH GOAT CHEESE
This delicious roasted beet salad is just the right combination of flavors and textures, and more than once someone has told me that it is the best salad they have ever had!
Provided by hannahclevenger
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 1h15m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 250 degrees F (120 degrees C).
- Drizzle beets with olive oil and season with salt and pepper. Wrap beets in aluminum foil and place in a large baking dish.
- Roast in the preheated oven until beets are easily pierced with a knife, 45 minutes to 2 hours, depending on size.
- Remove beets from the oven and let cool slightly. Unwrap, reserving any juice that is in the aluminum foil. Peel beets under warm water, cut into cubes, and place in a bowl.
- Place egg, flour, and bread crumbs into 3 separate dishes. Season all 3 with salt and pepper.
- Toss each goat cheese medallion in egg to coat, move to flour and coat then toss in bread crumbs, coating both sides evenly. Transfer medallions to a plate and place in the refrigerator to firm up, about 5 minutes.
- Heat canola oil over medium heat in a frying pan until it sizzles. Place goat cheese medallions in hot oil and fry until golden, about 1 minute per side. Remove from oil and transfer to a plate lined with paper towels.
- Place a bed of mixed greens on a serving platter and top with beets and goat cheese medallions. Sprinkle with sunflower seeds. Drizzle with balsamic dressing and reserved beet juice.
Nutrition Facts : Calories 853.2 calories, Carbohydrate 35.6 g, Cholesterol 104.3 mg, Fat 73.6 g, Fiber 5.5 g, Protein 15.8 g, SaturatedFat 11.5 g, Sodium 496.9 mg, Sugar 9.5 g
Tips:
- Choose the right beets: Look for beets that are small to medium in size, with smooth skin and no blemishes. Avoid any beets that have cracks or bruises.
- Roast the beets properly: To ensure evenly roasted beets, toss them in olive oil and salt before roasting. Beets should be roasted at a high temperature (425°F) for about 45 minutes, or until they are tender when pierced with a fork.
- Use fresh goat cheese: Fresh goat cheese has a mild, tangy flavor that pairs well with the sweetness of the beets. Avoid using aged goat cheese, as it can be too strong for this salad.
- Add a variety of greens: Arugula, spinach, and kale are all great choices for this salad. You can also add other greens, such as watercress or radicchio, for a more complex flavor.
- Make a flavorful vinaigrette: A simple vinaigrette made with olive oil, balsamic vinegar, and Dijon mustard is a great way to dress this salad. You can also add other ingredients to the vinaigrette, such as honey, herbs, or spices, to taste.
Conclusion:
This roasted beet and goat cheese salad with summer greens is a delicious and healthy dish that is perfect for a summer meal. The sweet beets, tangy goat cheese, and fresh greens are a perfect combination, and the vinaigrette adds a flavorful touch. This salad is also easy to make and can be prepared in about 30 minutes. So next time you're looking for a light and refreshing salad, give this recipe a try. You won't be disappointed!
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