Description
Earthy roasted beetroot salad brings Mediterranean flavors together with tangy goat cheese and crisp arugula. Fresh herbs and toasted walnuts complete this elegant dish you can enjoy as a light lunch or vibrant side.
Ingredients
Scale
- 3–4 large beets (red or gold)
- 10 oz (283 g) spring mix salad greens
- ½ cup (75 g) crumbled goat cheese
- ¼ cup (30 g) chopped roasted pistachios
- ⅓ cup (80 ml) olive oil
- 2 tbsps (30 ml) apple cider vinegar or red wine vinegar
- 2 tbsps (42 g) honey
- 1 tbsp (15 ml) Dijon mustard
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
Instructions
- Thermal Preparation: Ignite the oven to 425°F (220°C), creating an ideal roasting environment for the earthy beets.
- Vegetable Preparation: Trim beet leaves minimally, preserving a small stem attached to the root, then thoroughly cleanse under cool running water. Massage beets with extra virgin olive oil, ensuring complete and even coverage.
- Moisture Sealing: Individually encase each beet in aluminum foil, crafting compact packets that lock in natural juices and enhance roasting intensity.
- Roasting Process: Position foil-wrapped beets in preheated oven, allowing 50-60 minutes of transformative cooking. Test doneness by piercing with a sharp knife – it should glide effortlessly through the tender flesh.
- Cooling and Peeling: Extract beet packets from oven, allowing them to cool sufficiently. Delicately remove foil and slip off skin using paper towel or bare hands, unveiling the vibrant crimson interior.
- Composition Technique: Slice roasted beets into uniform, bite-sized chunks. Craft vinaigrette by combining ingredients in a sealed container, vigorously blending until harmoniously integrated.
- Salad Assembly: Gently coat salad greens with half the vinaigrette, creating a luscious base. Strategically layer dressed greens onto serving plates, then artfully crown with roasted beet chunks, crumbled goat cheese, and crushed pistachios. Conclude by drizzling remaining vinaigrette, elevating the dish’s flavor profile and visual appeal.
Notes
- Prevent Staining: Wear disposable gloves or use paper towels when handling beets to avoid purple-stained hands and surfaces.
- Roasting Perfection: Test beet doneness by piercing with a knife; it should slide in effortlessly without resistance.
- Cooling Technique: Let roasted beets rest wrapped in foil for 10-15 minutes after cooking to continue steaming and become more tender.
- Flavor Enhancement: Allow beets to cool completely before peeling to preserve their intense, sweet roasted flavor and prevent burning your fingers.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Lunch, Appetizer, Snacks
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 9 g
- Sodium: 200 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 15 mg