Roasted Beet Salad with Goat Cheese

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Coming on the hind tails of my roasted beet post is a healthy and delicious way to incorporate them into an quick salad. Perfect as either a side dish, or light meal, this salad will fill you up without filling you out ;)

There are lots of different additions that you can incorporate into this salad to make it even more delicious. Giada De Laurentiis has a delicious variation of this salad using cranberries, avocado, and walnuts that I have made many times! In fact, the dressing that I use in this recipe is borrowed from her recipe!

The one thing that that I am a bit of a stickler for is having toasted nuts on the salad. This will intensify the flavor and provide a nice toasted crunch. You can either buy toasted almonds at the grocery store, or you can simply pan or oven toast some sliced or slivered almonds. Be careful though! Nuts can burn very easily and you will need to start over!

Instead of my normal arugula offering, I decided to use an organic herbed salad mix from Organic Girl, which added a nice zing of herbs in with my salad greens.

Roasted Beet Salad with Goat Cheese
 
Author:
Recipe type: Salad
Ingredients
  • ¼ cup balsamic vinegar
  • 3 tablespoons shallots, thinly sliced
  • 1 tablespoon honey
  • ⅓ cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 3 medium beets, roasted
  • 3 cups spinach, arugula, or salad mix of choice (I used and organic herbed mix)
  • ¼ cup toasted sliced almonds
  • 3 ounces soft fresh goat cheese, coarsely crumbled
Instructions
  1. Roast beets using the recipe above. If beets are freshly roasted, allow them to cool before removing skin. Once cooled, remove outer skin and dice into bite sized pieces. Toss beets in a small bowl with salt and freshly ground pepper.
  2. If toasting almonds in a pan: Place almonds in a dry ungreased skillet over medium heat. Cook, stirring often, until golden brown. If toasting almonds in the oven: Preheat oven to 350. Spread nuts in one layer on ungreased baking pan. Bake 10 to 15 minutes, stirring occasionally, until golden brown.
  3. Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper.
  4. To assemble: Toss greens, roasted beets, toasted nuts, and goat cheese in a large serving bowl. Add enough vinaigrette to coat and finish with a small amount of freshly ground pepper on top.
Notes
Balsamic vinaigrette courtesy of Giada de Laurentiis

 

 

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