Best 4 Beet Salad With Goat Cheese Recipes

**Beet Salad with Goat Cheese: A Colorful and Flavorful Symphony for Your Taste Buds**

If you're looking for a vibrant and delectable salad that offers a delightful balance of sweet, tangy, and earthy flavors, look no further than this Beet Salad with Goat Cheese. This culinary masterpiece combines the natural sweetness of roasted beets with the tangy zest of goat cheese, creating a symphony of flavors that will tantalize your taste buds.

This salad offers a delightful interplay of textures, with the tender, slightly caramelized beets providing a soft and yielding contrast to the crisp and refreshing arugula. The creamy goat cheese adds a touch of richness and tanginess, while the walnuts add a satisfying crunch and nutty flavor.

But the flavors and textures don't stop there. This salad is also adorned with thinly sliced red onion, which adds a subtle sharpness and a pop of color. The honey-balsamic vinaigrette dressing ties all the elements together, providing a harmonious blend of sweetness, acidity, and a hint of savory complexity.

Whether you're looking for a light and refreshing lunch, a vibrant side dish for your next dinner party, or a healthy and colorful addition to your weekly meal plan, this Beet Salad with Goat Cheese is sure to impress. With its stunning presentation and irresistible flavors, this salad is a true feast for the senses.

So gather your ingredients, put on your apron, and embark on a culinary journey that will leave you craving for more. Let's dive into the detailed recipe and explore the step-by-step process of creating this delightful dish.

Let's cook with our recipes!

BEET SALAD WITH GOAT CHEESE

Beet Salad with Goat Cheese image

This is a delicious and easy salad which takes little time and is a great meatless main course. It uses beets, goat cheese, candied walnuts and baby greens. For a main dish salad, add chicken. Feel free to include more of your favorite vegetables too.

Provided by Donna

Categories Salad Vegetable Salad Recipes Beet Salad Recipes

Time 40m

Yield 6

Number Of Ingredients 8

Ingredients

4 medium beets - scrubbed, trimmed and cut in half
⅓ cup chopped walnuts
3 tablespoons maple syrup
1 (10 ounce) package mixed baby salad greens
½ cup frozen orange juice concentrate
¼ cup balsamic vinegar
½ cup extra-virgin olive oil
2 ounces goat cheese

Steps:

Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.

Nutrition Facts : Calories 347.5 calories, Carbohydrate 25 g, Cholesterol 7.5 mg, Fat 26.1 g, Fiber 3.2 g, Protein 5.3 g, SaturatedFat 5 g, Sodium 107.5 mg, Sugar 20.7 g

BEET AND GOAT CHEESE SALAD

Beet and Goat Cheese Salad image

Provided by Christine Muhlke

Categories easy, salads and dressings

Time 1h45m

Yield Serves 6

Number Of Ingredients 10

Ingredients

1 1/2 pounds (3 medium) red beets
1 1/2 pounds (3 medium) yellow beets (red beets may be substituted)
1 tablespoon plus 1 teaspoon olive oil
Kosher salt
2 tablespoons extra-virgin olive oil
2 teaspoons aged balsamic vinegar
4 ounces fresh soft goat cheese
Fleur de sel
Four-Pepper Mix or freshly ground black pepper
12 nasturtium leaves, optional

Steps:

Preheat the oven to 350 degrees. Rinse the beets and pat dry. Brush with olive oil, sprinkle with salt and wrap individually in aluminum foil. Place on a rimmed baking sheet and cook until fork-tender, 75 to 90 minutes. While still warm, cool, peel the beets and cut into wedges. In a large bowl, toss them with extra-virgin olive oil and vinegar.
Scoop the goat cheese into the middle of a large serving platter. Arrange the beets and their dressing on top and around the cheese. Sprinkle with fleur de sel and four-pepper mix to taste. If you choose, garnish with nasturtium leaves.

MARINATED BEET SALAD WITH WHIPPED GOAT CHEESE

Marinated Beet Salad With Whipped Goat Cheese image

It's easy to make a pretty good beet salad, but this one makes the leap into greatness. After decades of kitchen experiments, the chef and beet maven Andrew Carmellini shared how to elevate both elements: marinate the beets, then season and whip the goat cheese. Feel free to cook the beets on a grill instead of in the oven if you've got a fire going. Young beets, juicy and tender enough to bite into, can be used instead of the thick-skinned, mature kind. But do not roast: Steam them just until tender.

Provided by Julia Moskin

Categories salads and dressings, vegetables, appetizer, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

8 to 10 medium-large beets (see note)
2 tablespoons minced shallots
3 tablespoons olive oil, plus more to taste
2 tablespoons rich, sweet vinegar like Barolo, balsamic or sherry
Salt and ground black pepper
1/4 cup shelled nuts, like pistachios, walnuts or pecans (optional)
1 cup loosely packed whole herb leaves (like parsley, mint or cilantro) or 2 cups small salad greens (like baby spinach, baby arugula or mâche), or use a mixture or herbs and greens
1/4 cup fresh goat cheese
1 tablespoon olive oil
2 tablespoons whole milk or heavy cream
1/2 teaspoon rice or white wine vinegar, plus more to taste
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt, more to taste

Steps:

Prepare the beets: Place a rack in the center of the oven and heat to 400 degrees. Place a sheet pan underneath to catch any drips from the beets.
Trim the greens, tops and stems from the beets. Wash thoroughly and wrap in aluminum foil packages, about 4 beets per package. Place the packages directly on the oven rack and bake until beets are easily pierced by a fork or knife, 45 minutes to 1 hour depending on size. (No need to unwrap the beets to test them.)
Meanwhile, in a large bowl, combine shallots, oil, vinegar and a lavish sprinkling of salt and pepper. Set aside.
Remove beets from oven and carefully open packages to let the steam escape. Let cool at least 20 minutes, or up to 4 hours.
Unwrap beets and use a peeler or your fingers to remove any tough skin. Dice beets neatly into bite-size pieces. Add to bowl with shallot mixture, mix well and let marinate in the refrigerator for at least 30 minutes or up to 8 hours. Stir occasionally.
Meanwhile, in a toaster oven or 350-degree oven, toast nuts until golden, about 5 minutes. If unsalted, sprinkle with salt. Let cool, then coarsely chop.
Prepare the goat cheese: In a bowl, mix or whisk all ingredients together until smooth. Keep whipping until cheese is fluffy and soft. Taste and season with additional vinegar and salt. Refrigerate until ready to serve.
To serve, pile beets on a serving platter or individual plates. Spoon remaining dressing over the top. Spoon dollops of goat cheese mixture on and around the beets, then tuck in herbs and/or greens. Sprinkle with nuts and serve immediately.

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 11 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 369 milligrams, Sugar 10 grams

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

Ingredients

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.

Tips:

Choose the right beets: Look for beets that are small to medium in size, with smooth skin and no blemishes. Avoid beets that are large or have cracks or bruises.
Roast the beets: Roasting the beets intensifies their flavor and sweetness. To roast beets, preheat the oven to 400°F (200°C). Cut the beets into 1-inch cubes and toss them with olive oil, salt, and pepper. Roast the beets for 30-40 minutes, or until they are tender when pierced with a fork.
Make the dressing ahead of time: The dressing for this salad can be made ahead of time and stored in the refrigerator for up to 2 weeks. This makes it a great option for a quick and easy weeknight meal.
Use high-quality goat cheese: The goat cheese in this salad adds a creamy and tangy flavor. Be sure to use a high-quality goat cheese that is made from fresh goat's milk.
Add some crunch: The walnuts in this salad add a nice crunch. You can also add other crunchy ingredients, such as croutons or roasted chickpeas.

Conclusion:

This beet salad with goat cheese is a delicious and healthy salad that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. The roasted beets are sweet and earthy, while the goat cheese is creamy and tangy. The walnuts add a nice crunch, and the dressing is light and flavorful. This salad is sure to be a hit with your family and friends.