Best 2 Beet And Balsamic Vinaigrette Salad Recipes

Calling all beetroot lovers! If you're searching for a delightful and healthy salad recipe featuring the earthy goodness of beets, then look no further. This article presents a culinary journey that revolves around the vibrant beetroot, showcasing two tempting recipes: a classic Beet and Balsamic Vinaigrette Salad and a refreshing Beet and Goat Cheese Salad.

The Beet and Balsamic Vinaigrette Salad is an elegant and flavorful dish that combines roasted beets, fresh arugula, crunchy walnuts, and a tangy balsamic vinaigrette. The harmonious blend of sweet beets, peppery arugula, and nutty walnuts creates a symphony of textures and flavors that will tantalize your taste buds.

For those who appreciate a creamy and tangy twist, the Beet and Goat Cheese Salad is an absolute must-try. Roasted beets are paired with creamy goat cheese, crisp walnuts, and a honey-balsamic dressing. The interplay of sweet beets, tangy goat cheese, and the subtle sweetness of honey balsamic dressing creates a delightful balance of flavors that will leave you craving more.

These recipes are not only delicious but also incredibly versatile. They can be served as a light lunch, a refreshing side dish, or even as a stunning appetizer at your next gathering. The vibrant colors of the beets and the contrasting textures of the other ingredients make these salads visually appealing as well.

So, whether you're a seasoned foodie or just starting your culinary adventures, these beet salad recipes are sure to impress. Embark on this delightful journey and experience the goodness of beets like never before!

Let's cook with our recipes!

BALSAMIC ROASTED BEET SALAD

Balsamic Roasted Beet Salad image

Provided by Ina Garten

Time 1h20m

Yield 6 servings

Number Of Ingredients 8

Ingredients

8 medium-size beets, tops removed and scrubbed
1/2 cup balsamic vinegar
1/2 cup good olive oil
2 teaspoons Dijon mustard, such as Grey Poupon
Kosher salt and freshly ground black pepper
4 ounces baby arugula
1/3 cup roasted, salted Marcona almonds, toasted
4 ounces soft goat cheese, such as Montrachet, crumbled

Steps:

Preheat the oven to 400 degrees.
Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.

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

Ingredients

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

Tips:

To save time, use pre-cooked beets or beet greens. You can find them in the produce section of most grocery stores.
If you are using fresh beets, be sure to scrub them well and remove the greens before cooking.
To make the balsamic vinaigrette, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, and salt and pepper to taste.
For a more flavorful salad, roast the beets before adding them to the salad.
Add other ingredients to the salad, such as goat cheese, walnuts, or dried cranberries.

Conclusion:

This beet and balsamic vinaigrette salad is a delicious and healthy way to enjoy beets. It is easy to make and can be tailored to your own taste preferences. The salad is a good source of vitamins, minerals, and antioxidants. It is also a good source of fiber, which can help you feel full and satisfied.