Best 16 Roasted Beet Goat Cheese Salad Recipes

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Welcome to the world of culinary delights! In this article, we'll be embarking on a journey to discover the best recipe for a captivating dish: the "Roasted Beet Goat Cheese Salad." From the vibrant colors of roasted beets to the tangy creaminess of goat cheese, this salad promises an explosion of flavors and textures that will leave you craving for more. Whether you're a seasoned cook or just starting your culinary adventure, get ready to tantalize your taste buds and create a meal that will impress even the most discerning palate.

Let's cook with our recipes!

ROASTED BEET SALAD WITH WALNUTS AND GOAT CHEESE



Roasted Beet Salad with Walnuts and Goat Cheese image

Provided by Nancy Fuller

Categories     side-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 9

3 medium beets, washed and trimmed
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
1 tablespoon honey
1 tablespoon minced red onions
1/2 teaspoon Dijon mustard
4 cups baby spinach
1/2 cup crumbled goat cheese
1/2 cup chopped walnuts

Steps:

  • Preheat the oven to 400 degrees F.
  • Wrap the beets in foil packets and roast in the oven until tender, about 1 hour. Open the foil packets and let cool. Once cool enough to handle, peel using a paper towel, then dice.
  • In a medium bowl, add the olive oil, vinegar, honey, red onions and Dijon and whisk together. Add the beets and spinach to the dressing and toss to coat. Top with the goat cheese and walnuts.

ROASTED BEET, PEACH AND GOAT CHEESE SALAD



Roasted Beet, Peach and Goat Cheese Salad image

This salad is a bit of work, but it's so delicious and always impresses guests. Mache can be hard to find, so you may omit it and just use arugula, but it adds a great nutty flavor if you can find it.

Provided by Megancake

Categories     Salad     Green Salad Recipes     Mixed Greens Salad Recipes

Time 2h40m

Yield 2

Number Of Ingredients 10

2 beets, scrubbed
1 bunch mache (lamb's lettuce), rinsed and dried
1 bunch arugula, rinsed and dried
2 fresh peaches - peeled, pitted, and sliced
2 shallots, chopped
¼ cup pistachio nuts, chopped
1 (4 ounce) package goat cheese, crumbled
¼ cup walnut oil
2 tablespoons balsamic vinegar
salt and pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Wrap each beet in two layers of aluminum foil, and place onto a baking sheet. Bake in the preheated oven until the beets are tender, about 1 hour and 20 minutes. Allow the beets to cool slightly, then remove the skins. Let the beets cool to room temperature, or refrigerate until cold. Once cooled, thinly slice the beets.
  • Place the mache and arugula into a large mixing bowl. Add the sliced beets and peaches; sprinkle with the shallots, pistachios, and goat cheese. In a separate bowl, whisk together the walnut oil, balsamic vinegar, salt, and pepper until emulsified, and pour over the salad mixture. Toss well, and serve.

Nutrition Facts : Calories 691.2 calories, Carbohydrate 37.7 g, Cholesterol 44.8 mg, Fat 52.8 g, Fiber 7.7 g, Protein 23.2 g, SaturatedFat 15.2 g, Sodium 555.4 mg, Sugar 21.8 g

ROASTED BEET AND GOAT CHEESE SALAD



Roasted Beet and Goat Cheese Salad image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 1h10m

Yield 6 servings

Number Of Ingredients 13

2 pounds beets, peeled and cut into wedges
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 tablespoon finely chopped fresh rosemary
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup seasoned breadcrumbs
Three 4-ounce goat cheese logs, cut into 12 slices
1 tablespoon Dijon mustard
Pinch sugar
12 cups mixed greens

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.

ROASTED BEET, GOAT CHEESE AND FENNEL SALAD



Roasted Beet, Goat Cheese and Fennel Salad image

Serve this lemony goat cheese salad as a side dish or as a meal with crunchy walnuts and tender butterhead lettuce. Each tangy-fresh salad offers fewer than 200 calories. Wrapping aluminum foil around each beet for roasting creates a small steam chamber to cook each vegetable. In addition to locking in nutrients and flavor, the aluminum foil-wrapped beets cook without getting dry.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Yield 8

Number Of Ingredients 16

3 tablespoons lemon juice
1 tablespoon finely chopped shallot
1 ½ teaspoons Dijon-style mustard
½ teaspoon finely grated lemon zest
½ teaspoon honey
⅓ cup olive oil
Reynolds Wrap® Aluminum Foil
2 large (8 ounce) beets
½ teaspoon salt, divided
½ teaspoon ground black pepper, divided
2 medium fennel bulbs, cored and very thinly sliced
8 cups torn butterhead (Boston or bibb) lettuce
¼ cup chopped walnuts, toasted
4 ounces crumbled goat cheese (chevre)
2 tablespoons snipped fresh chives
Aluminum foil

Steps:

  • Preheat oven to 400 degrees F. Prepare Lemon Vinaigrette; cover and set aside.
  • Lemon Vinaigrette: In a medium bowl whisk together lemon juice, shallot, mustard, lemon zest, and honey. In a steady stream, slowly whisk in 1/3 cup olive oil. Makes 2/3 cup.
  • Scrub beets. Wrap each beet in Reynolds Wrap® Aluminum Foil and place on a baking sheet. Bake 1-1/2 hours or until a knife can be easily inserted into beets. Cool 20 minutes or until able to handle. Remove and discard foil. Trim off stem and root ends of roasted beets. Peel and cut into 1-inch pieces.
  • In a medium bowl combine beets, 1/4 teaspoon salt, 1/4 teaspoon pepper and 3 tablespoons of the vinaigrette.
  • In another medium bowl combine fennel, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons of the vinaigrette.
  • Line 8 salad plates with lettuce. Drizzle with remaining vinaigrette. Layer with beets, walnuts, fennel, goat cheese, and chives.

Nutrition Facts : Calories 213 calories, Carbohydrate 13.7 g, Cholesterol 11.2 mg, Fat 16 g, Fiber 4.5 g, Protein 6.2 g, SaturatedFat 4.4 g, Sodium 323.9 mg, Sugar 5.8 g

ROASTED BEET SALAD WITH GOAT CHEESE



Roasted Beet Salad with Goat Cheese image

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

5 medium beets
1 drizzle olive oil
salt and ground black pepper to taste
2 eggs, beaten
½ cup all-purpose flour
½ cup dry bread crumbs
1 (4 ounce) log goat cheese, cut into small medallions
1 cup canola oil
1 (8 ounce) package mixed salad greens
2 tablespoons roasted sunflower seeds, or to taste
2 tablespoons balsamic vinaigrette dressing, or to taste

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

ROASTED-BEET SALAD WITH GOAT CHEESE AND WALNUTS



Roasted-Beet Salad With Goat Cheese and Walnuts image

Provided by Mark Bittman

Categories     salads and dressings

Time 2h

Yield 4 servings

Number Of Ingredients 9

3 large or 6 medium beets
3/4 cup walnuts
6 cups torn greens, one type or an assortment
1/3 cup olive oil
2 tablespoons red-wine vinegar
1 tablespoon minced shallot
2 teaspoons Dijon mustard
Salt and freshly ground black pepper
4 ounces goat cheese

Steps:

  • Heat the oven to 400. Wash the beets, and while they are still wet, wrap them individually in foil. Put them on a rimmed baking sheet and cook, undisturbed, until you can pierce them easily with a thin-bladed knife, 60 to 90 minutes. Once the beets have cooled, peel them (I like to rub the skin off under running water), and cut them into chunks.
  • Put the walnuts in a dry skillet over medium heat and cook, shaking the pan frequently, until fragrant and beginning to darken, 3 to 5 minutes.
  • Rinse and dry the greens and put them in a large bowl; add the walnuts. Combine the oil, vinegar, shallot and Dijon in a jar with a sprinkle of salt and pepper. Screw the lid on tightly and shake vigorously until the dressing becomes thick and creamy. Taste and adjust the seasoning.
  • Pour some of the dressing onto the greens and toss to coat; pile the greens on 4 plates. Put the beets in the bowl, toss with some of the dressing and arrange them on top of or around the greens. Crumble the goat cheese on top, and serve.

ROASTED BEET AND GOAT CHEESE SALAD WITH BALSALMIC VINAIGRETTE



Roasted Beet and Goat Cheese Salad with Balsalmic Vinaigrette image

The flavors of tender roasted beets are enhanced thanks to the subtle bite of goat cheese and a drizzling of balsamic dressing.

Provided by By Brooke Lark

Categories     Side Dish

Time 1h

Yield 2

Number Of Ingredients 6

2 to 3 medium red or golden beets
1/3 cup olive oil
3 tablespoons balsamic vinegar
4 cups mesclun salad mix, spinach leaves, or herbed salad mix
4 oz goat cheese, crumbled
Salt and pepper to taste

Steps:

  • Preheat oven to 425°F. Clean beets thoroughly. Slice in half with a sharp knife, then place in a small baking dish lined with parchment. Drizzle half of the olive oil over the beets; bake 40-45 minutes, or until the beets are tender when pierced with a fork.
  • Remove beets from oven; allow to cool slightly. In small bowl, whisk together the remaining olive oil and balsamic vinegar. Remove the skin of the beets and discard. Dice beets into bite-sized pieces.
  • Arrange salad mix on plate, sprinkle with beets and goat cheese crumbles. Drizzle with balsamic dressing. Season to taste with salt and pepper.

Nutrition Facts : Calories 650, Carbohydrate 15 g, Cholesterol 60 mg, Fat 9 1/2, Fiber 3 g, Protein 20 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 11 g, TransFat 1/2 g

HERBED GOAT CHEESE, ROASTED BEET, AND WATERCRESS SALAD



Herbed Goat Cheese, Roasted Beet, and Watercress Salad image

Categories     Salad     Vegetable     Broil     Roast     Thanksgiving     Goat Cheese     Beet     Watercress     Gourmet

Yield Serves 8

Number Of Ingredients 15

4 medium beets, scrubbed and trimmed, leaving about 1 inch of stems attached
For vinaigrette
1 1/4 teaspoons Dijon mustard
2 tablespoons white-wine vinegar
1/4 teaspoon dried tarragon, crumbled
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
For herbed goat cheese
3/4 cup fresh bread crumbs
1/2 teaspoon dried tarragon, crumbled
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
8 ounces Montrachet or other soft goat cheese, cut into eight 1/2-inch rounds and chilled, covered
2 bunches watercress, coarse stems discarded, rinsed and spun dry (about 8 cups)

Steps:

  • Preheat oven to 400°F.
  • Wrap beets tightly in foil and roast in middle of oven 1 to 1 1/2 hours, or until tender. Unwrap beets carefully and cool until they can be handled. Discard stems and peel beets. Beets may be prepared up to this point 1 day ahead and chilled, covered. Cut each beet into 8 wedges and cover.
  • Make vinaigrette:
  • In a blender blend together mustard, vinegar, tarragon, salt, and pepper. With motor running add oil in a stream and blend until emulsified. Vinaigrette may be made 1 day ahead and chilled, covered.
  • Make herbed goat cheese:
  • In a bowl stir together bread crumbs, tarragon, salt, and pepper. Cut each cheese round in half crosswise. Coat each piece of cheese evenly with crumb mixture, pressing gently, and transfer to a baking sheet. Goat cheese may be prepared up to this point 1 day ahead and chilled, covered loosely. Let cheese come to room temperature before proceeding.
  • Preheat broiler.
  • Broil goat cheese about 2 inches from heat until crumbs are lightly browned, about 2 minutes.
  • In a bowl toss watercress and onion with half of vinaigrette. Arrange watercress mixture, beets, and goat cheese on 8 salad plates and drizzle remaining vinaigrette over beets.

ROASTED BEET, RED ONION, & GOAT CHEESE SALAD WITH HONEY-OREGANO VINAIGRETTE



Roasted Beet, Red Onion, & Goat Cheese Salad with Honey-Oregano Vinaigrette image

Deep, dark, ruby roasted beets soaked in honey-dijon oregano vinaigrette top a medley of spring greens. Add creamy, tangy goat cheese and a sprinkling of icy red onions, and that's all it takes to achieve salad nirvana.

Provided by Kare for Kitchen Treaty

Time 1h10m

Number Of Ingredients 10

1 pound beets (ends trimmed)
1/4 red onion (very thinly sliced)
8 cups spring greens and/or baby spinach (I like a mixture of romaine and oak leaf lettuces along with baby spinach)
4 ounces goat cheese (sliced into four coins)
2 teaspoons honey
2 teaspoons Dijon mustard
2 tablespoons apple cider vinegar
1/4 cup olive oil
2 teaspoons fresh chopped oregano
Salt & pepper

Steps:

  • Preheat the oven to 425 degrees.
  • Scrub the beets with a vegetable brush and wrap each one in foil. Place on a cookie sheet to catch the juices and roast in the oven for about 50 minutes until tender.
  • Unwrap the beets and place them in a medium bowl. Cut into 1-inch pieces right in the bowl, touching the beets minimally as they'll stain your fingers and everything else (which is why it's easiest to cut them right in the bowl instead of on a cutting board).
  • Whisk together the honey, Dijon mustard, apple cider vinegar, olive oil, and chopped fresh oregano. Season to taste with salt and pepper.
  • Pour half the vinaigrette over the beets and gently toss. Cover and chill in the refrigerator for at least an hour and up to 24 hours.
  • Swish red onion in a bowl of cold water and rinse to remove any bitterness. Add more water and a few cubes of ice. Refrigerate for an hour or so.
  • Toss greens in remaining vinaigrette and divide between four separate places. Top with beets and add a coin of goat cheese. Sprinkle with red onion and top with a sprinkling of fresh ground pepper and a few extra bits of fresh oregano, if you have it.

ROASTED BEET AND GOAT CHEESE SALAD WITH SUMMER GREENS



Roasted Beet and Goat Cheese Salad with Summer Greens image

Provided by Food Network

Categories     appetizer

Time 1h50m

Yield 6 servings

Number Of Ingredients 10

2 large golden beets
2 large red beets
4 tablespoons white wine vinegar
1/2 cup olive oil
2 teaspoons fresh thyme leaves
Salt and freshly ground black pepper
2 tablespoons lemon juice
2 shallots, finely diced
4 cups arugula
4 ounces soft mild goat cheese

Steps:

  • Preheat the oven to 425 degrees F.
  • Separately wrap the beets tightly in double layers of foil with the vinegar, 2 tablespoons olive oil and thyme leaves, and season well with salt and pepper. Roast in the middle of the oven until tender, 1 to 1 1/2 hours. Unwrap the beets and allow to cool.
  • To make the vinaigrette, whisk the lemon juice and shallots in a small bowl. Add the remaining olive oil in a steady stream. Season with salt and pepper.
  • When the beets are cool enough to handle, slip off the skins and discard. Separately cut the golden and red beets into 1/2-inch dice and put in separate bowls. Drizzle with the vinaigrette and season with salt and pepper.
  • Divide the beets onto 6 salad plates. Toss the arugula with the vinaigrette to coat and gently mound on top of the beets. Crumble the goat cheese on top. Serve immediately.

ROASTED BEET AND GOAT CHEESE SALAD



Roasted Beet and Goat Cheese Salad image

Provided by Merritt Watts

Categories     Salad     Tomato     Appetizer     Goat Cheese     Fennel     Arugula     Beet     Healthy     Self     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

16 ounces (about 4) medium golden and/or red beets
1/4 cup grapeseed oil
1/4 cup sherry vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1 teaspoon dark sesame oil
2 cups arugula
2 medium vine-ripened tomatoes, cut into thin wedges
1 fennel bulb, trimmed and thinly shaved
2 ounces goat cheese, crumbled

Steps:

  • Heat oven to 375°F. Wrap beets loosely in foil and roast until tender, 45 minutes to 1 hour. Let cool, then remove skins. (You can rub them off with a paper towel.) Slice beets into thin wedges. Make dressing: Blend grapeseed oil, vinegar, honey, mustard and sesame oil in a blender on high until frothy; season with salt and pepper. Combine beets, arugula, tomatoes and fennel in a bowl; add 2 tablespoon dressing (reserve the rest); toss. Top with goat cheese.

ROASTED SWEET POTATO AND BEET NOODLE SALAD WITH GOAT CHEESE MEDALLIONS AND PISTACHIO VINAIGRETTE



Roasted Sweet Potato and Beet Noodle Salad with Goat Cheese Medallions and Pistachio Vinaigrette image

The warm goat cheese medallions take this salad to a whole new level. I like to serve this as a main dish salad with a nice crusty baguette on the side.

Provided by Kim's Cooking Now

Categories     Salad     Vegetable Salad Recipes

Time 1h20m

Yield 2

Number Of Ingredients 18

2 tablespoons dried bread crumbs
1 tablespoon all-purpose flour
1 egg, beaten
2 ounces garlic and herb goat cheese
½ tablespoon chopped shelled pistachios
1 beet, peeled
1 sweet potato, peeled
2 mini sweet peppers
1 tablespoon extra-virgin olive oil
4 ounces fresh spinach
¼ cup extra-virgin olive oil
1 small shallot, minced
2 tablespoons shelled pistachios
2 tablespoons flat-leaf parsley
2 tablespoons white wine vinegar
1 teaspoon honey
½ teaspoon Dijon mustard
salt and ground black pepper to taste

Steps:

  • Place bread crumbs and flour onto 2 separate plates. Place beaten egg in a small bowl. Divide goat cheese in 1/2 and roll into two balls. Flatten the balls to 1/2-inch thickness.
  • Coat both cheese medallions with flour; dip into beaten egg. Coat evenly with bread crumbs. Spoon chopped pistachios on top of each, gently pressing into cheese. Place in a baking dish, cover, and refrigerate at least 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Cut beet and sweet potato into spirals using a spiralizer. Remove stem, seeds, and ribs from peppers; cut into rings. Spread out vegetables on the prepared baking sheet. Drizzle with 1 tablespoon olive oil. Remove cheese medallions from the refrigerator and make space for them on the baking sheet.
  • Bake in the preheated oven until vegetables have softened and cheese medallions have slightly browned, about 10 minutes. Let cool for 5 minutes on the baking sheet.
  • While cheese and vegetables are cooling, combine 1/4 cup olive oil, shallot, shelled pistachios, flat-leaf parsley, vinegar, honey, and Dijon mustard in a food processor. Puree on high until the mixture is completely liquefied, 1 to 2 minutes. Season vinaigrette with salt and pepper to taste.
  • Divide spinach between 2 plates. Top with beet and sweet potato spirals, sweet pepper rings, and a cheese medallion. Drizzle vinaigrette on top and serve immediately.

Nutrition Facts : Calories 731.3 calories, Carbohydrate 52.8 g, Cholesterol 115.4 mg, Fat 51.1 g, Fiber 8.6 g, Protein 17.9 g, SaturatedFat 12.2 g, Sodium 540.6 mg, Sugar 14.5 g

WILD MUSHROOM, ROASTED BEET, AND GOAT CHEESE SALAD WITH ONION PURéE



Wild Mushroom, Roasted Beet, and Goat Cheese Salad with Onion Purée image

Categories     Salad     Mushroom     Onion     Goat Cheese     Beet     Summer

Yield Makes 4 servings

Number Of Ingredients 29

For the onion purée:
1 tablespoon olive oil
5 cipollini onions, peeled and cut into quarters
1/2 medium shallot, minced
Salt
5 tablespoons heavy cream
For the mushrooms:
3 tablespoons walnut oil
2 ounces fresh chanterelle mushrooms, cleaned and trimmed
2 ounces fresh black trumpet mushrooms, cleaned and trimmed
2 ounces fresh royal trumpet mushrooms, cleaned, trimmed, and cut into quarters
4 sprigs fresh sage
Salt
For the roasted beets:
8 medium red beets, trimmed and scrubbed
8 medium golden beets, trimmed and scrubbed
1/4 cup olive oil
Zest and juice of 1 Meyer lemon
2 tablespoons minced fresh chives
Salt
For the pumpkin seeds:
1/4 cup pumpkin seeds
2 tablespoons walnut oil
Salt
For the English peas:
20 English peas, shelled
Salt
To serve:
1/4 cup goat cheese

Steps:

  • Make the onion purée:
  • In a medium sauté pan over moderate heat, warm the oil. Add the onions and shallot and sauté, stirring occasionally, until soft. Season with salt, add the heavy cream, and continue to cook, stirring occasionally, about 5 minutes. Transfer the onion mixture to a food processor or blender and process until smooth.
  • Make the mushrooms:
  • In a medium sauté pan over high heat, warm the walnut oil. Add the mushrooms, in batches if necessary, and sauté, stirring occasionally, until the liquid released by the mushrooms is evaporated, about 5 minutes. Add the sage, season with salt, and continue to cook, stirring occasionally, until the mushrooms are golden and tender.
  • Roast the beets:
  • Preheat the oven to 425°F.
  • Arrange the beets in a large, deep baking dish and drizzle with the oil. Add enough water to reach about 1/4 inch up the sides of the baking dish. Cover with foil and roast until the beets are tender, about 45 minutes. Once the beets are cool enough to handle, peel them and cut them into quarters. Transfer the beets to a medium bowl, add lemon zest, lemon juice, and chives, season with salt, and toss to combine.
  • Toast the pumpkin seeds:
  • Preheat the oven to 375°F.
  • Arrange the pumpkin seeds on a large, rimmed baking sheet, drizzle with walnut oil, and toss to combine. Roast until toasted, about 10 minutes, then toss with salt.
  • Cook the peas:
  • Fill a large bowl with ice water.
  • In a large pot of boiling salted water, blanch the peas until just tender. Drain, then immediately plunge the peas into the ice water to stop cooking. Drain the peas again and pat them dry.
  • To serve:
  • In a large bowl combine the mushrooms, beets, peas, goat cheese, and onion purée and toss to combine. Divide the salad among 4 plates, sprinkle with toasted pumpkin seeds, and serve.

ROASTED BEET SALAD WITH ARUGULA, GOAT CHEESE AND PINE NUTS (BONNIE STERN)



ROASTED BEET SALAD WITH ARUGULA, GOAT CHEESE AND PINE NUTS (BONNIE STERN) image

Categories     Vegetable

Yield 6

Number Of Ingredients 10

2 lbs trimmed beets (different colours if possible)
3 oz baby arugula (about 2 cups packed)
4 oz fresh goat cheese, broken into chunks
2 tbsp parsley leaves
2 tbsp pomegranate molasses or lemon juice
2 tbsp extra virgin olive oil
1/2 tsp kosher salt
pinch freshly ground black pepper
2 tbsp pomegranate seeds, optional
2 tbsp toasted pine nuts

Steps:

  • 1. Reserve one or two raw beets. Wrap remaining beets in aluminum foil in a single layer and roast in a preheated 400F oven for 1 to 1 1/2 hours or until tender when pierced with a knife. Unwrap and cool slightly. Rub off skins, using a knife to help if necessary. Trim ends. Cut some beets into wedges, some into slices crosswise and some lengthwise. 2. Meanwhile, peel reserved raw beet(s) and slice as thinly as possible with a vegetable peeler or benriner mandolin. (Be sure to wear a protective glove if using a mandolin!) Place slices in ice water until ready to use. 3. Place arugula on a platter and top with roasted beets. Dot with cheese and parsley. Pat raw beets dry and scatter on salad. 4. Whisk pomegranate molasses with olive oil. Drizzle on beets. Sprinkle with salt and pepper, pomegranate seeds and pine nuts. makes 6 to 8 servings

ROASTED BEET, ORANGE, & GOAT CHEESE SALAD



ROASTED BEET, ORANGE, & GOAT CHEESE SALAD image

Yield 6 servings

Number Of Ingredients 11

Ingredients
1/4 cup extra virgin olive oil
1 tbsp lemon juice (fresh-squeezed)
1 tbsp orange juice (fresh-squeezed)
1 tsp dijon mustard
salt (to taste)
2 bunches beets (or 6 medium-sized)
21/2 cups arugula (wild baby)
1 orange
2 ozs goat cheese (crumbled)
3 tbsps nuts (shelled pistachio, roughly chopped)

Steps:

  • For dressing, whisk together mustard, lemon juice, and orange juice. Then slowly whisk in the oil and season with salt. Set aside. Slice the tops of the beets and wrap each one individually in aluminum foil. Roast the beets in a 400°F oven for 60-70 minutes, or until tender. Let the beets cool, then rubs off the skins with your fingers and dice into bite-size pieces. *The beets can be made a day in advance and refrigerated.* Cut the orange into supremes (remove the skin, then cut between the membrane of each orange segment). Toss the arugula with a little of the dressing. Then plate the salads by placing the arugula on the bottom, then the beets, pistachios, orange supremes, and goat cheese. Drizzle remaining dressing on top.

ROASTED BEET AND GOAT CHEESE SALAD



Roasted Beet and Goat Cheese Salad image

I really like the combination of the beets and goat cheese in this salad. If your in a rush, canned or jarred "un-pickled" sliced beets work well here too, if you don't have time to roast fresh ones. Also, this salad works well with your favorite bottled vinaigrette, if you'd rather not make it from scratch. Cook time is beet roasting time.

Provided by Kozmic Blues

Categories     Cheese

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 7

2 large beets, unpeeled
2 cups red leaf lettuce or 2 cups green lettuce leaves, washed and torn into bit size pieces
1/4 cup goat cheese
2 teaspoons minced shallots
4 teaspoons red wine vinegar
1/4 cup olive oil
salt & freshly ground black pepper, to taste

Steps:

  • Preheat oven to 350°F.
  • Wrap beets in aluminum foil, and roast until tender, about 1 hour.
  • Let the beets cool a bit, and then peel the skins while they are still a bit warm.
  • Using a mandoline, or very sharp knife, cut beets into paper thin slices.
  • For the vinaigrette, place all the ingredients into a bowl or blender, and whisk or blend until well combined.
  • Toss the beets with half of the vinaigrette.
  • Toss the greens with the remaining vinaigrette.
  • Arrange the greens on a serving plate or bowl, and top with the beet slices.
  • Crumble the goat cheese over top the salad, and serve.

Nutrition Facts : Calories 134.7, Fat 13.6, SaturatedFat 1.9, Sodium 23.6, Carbohydrate 3.1, Fiber 0.6, Sugar 2.1, Protein 0.7

Tips:

  • Choose the right beets: Look for beets that are firm and smooth, with no bruises or blemishes. Smaller beets tend to be sweeter and more tender than larger ones.
  • Roast the beets properly: To ensure that the beets are evenly roasted, toss them in olive oil and season them with salt and pepper before roasting. Roast them at a high temperature (400°F or higher) until they are tender when pierced with a fork.
  • Use a variety of toppings: Goat cheese is a classic topping for roasted beets, but there are many other options to choose from. Try crumbled feta, blue cheese, or Parmesan cheese. You can also add chopped walnuts, almonds, or pecans. For a pop of sweetness, add dried cranberries or raisins.
  • Make a flavorful dressing: A simple vinaigrette is a great way to dress a roasted beet salad. Whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper. You can also add a touch of honey or maple syrup for sweetness.
  • Serve immediately: Roasted beet salad is best served immediately, while the beets are still warm. However, you can also make it ahead of time and store it in the refrigerator for up to 3 days.

Conclusion:

Roasted beet salad is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be tailored to your own preferences. With its vibrant colors and bold flavors, roasted beet salad is sure to impress your guests.

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