Best 5 Beet Salad With Goat Cheese Green Apple Honey Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

## Beet Salad with Goat Cheese, Green Apple, and Honey: A Symphony of Flavors

Welcome to a culinary journey that combines the earthy sweetness of beets, the tanginess of goat cheese, the crisp freshness of green apples, and the golden sweetness of honey. Our beet salad is a vibrant and flavorful dish that will tantalize your taste buds and add a pop of color to your table. With its perfect balance of flavors and textures, this salad is a true delight for vegetarians and meat-lovers alike. Explore our carefully curated collection of recipes that showcase the versatility of this classic combination. From a simple and refreshing side dish to an elegant main course salad, discover the endless possibilities that await you in the world of beet salad.

Check out the recipes below so you can choose the best recipe for yourself!

BEET SALAD WITH GOAT CHEESE, GREEN APPLE, AND HONEY



Beet Salad with Goat Cheese, Green Apple, and Honey image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h45m

Number Of Ingredients 10

1 1/2 pounds red beets, tops removed and scrubbed
8 ounces baby Chioggia beets, tops removed and scrubbed
Coarse salt and freshly ground pepper
2 tablespoons grapeseed or safflower oil
3 tablespoons pure honey
5 tablespoons extra-virgin olive oil
1 lemon plus 3 tablespoons fresh lemon juice, divided
1 green apple
4 ounces fresh goat cheese, coarsely crumbled (about 3/4 cup)
2 cups sprouts or microgreens, for garnish

Steps:

  • Preheat oven to 350 degrees. Place red beets in a baking dish just large enough to hold them in a single layer and add enough water to come three quarters of the way up sides of beets. Sprinkle with 1 tablespoon salt and drizzle with grapeseed oil. Cover with foil and bake until tender and easily pierced with a knife, about 1 hour. Transfer beets to a cutting board. When just cool enough to handle, remove skins, cut into 1/4-inch slices, and transfer to a bowl.
  • Meanwhile, place baby beets in small saucepan and cover with 2 inches cold water. Add 1 teaspoon salt and bring to a boil. Reduce heat and simmer until tender and easily pierced with a knife, about 25 minutes. Drain beets; when just cool enough to handle, remove skins; cut into halves or wedges, depending on size; and transfer to another bowl.
  • Whisk together honey, olive oil, and 3 tablespoons lemon juice; add 1 teaspoon salt and season with pepper. Reserve 1/4 cup dressing; divide remaining dressing between bowls of warm beets; toss beets to coat.
  • Halve lemon and squeeze juice into a bowl of cold water; drop lemon halves in it. Peel apple, cut into small pieces (you should have about 1 cup), and submerge in lemon water. When ready to serve, drain apple and blot dry. Arrange beets on a serving platter and drizzle with reserved dressing. Top with apple, goat cheese, and sprouts and serve immediately.

BEET SALAD WITH GOAT CHEESE, GREEN APPLE & HONEY RECIPE - (4.4/5)



Beet Salad with Goat Cheese, Green Apple & Honey Recipe - (4.4/5) image

Provided by LRay

Number Of Ingredients 10

1 1/2 pounds red beets, tops removed and scrubbed
8 ounces baby Chioggia beets, tops removed and scrubbed
Coarse salt & freshly ground pepper
2 tablespoons grapeseed or safflower oil
3 tablespoons pure honey
5 tablespoons extra-virgin olive oil
1 lemon plus 3 tablespoons fresh lemon juice, divided
1 green apple
4 ounces fresh goat cheese, coarsely crumbled (about 3/4 cup)
2 cups sprouts or microgreens, for garnish

Steps:

  • Preheat oven to 350 degrees. Place red beets in a baking dish just large enough to hold them in a single layer and add enough water to come three quarters of the way up sides of beets. Sprinkle with 1 tablespoon salt and drizzle with grape seed oil. Cover with foil and bake until tender and easily pierced with a knife, about 1 hour. Transfer beets to a cutting board. When just cool enough to handle, remove skins, cut into 1/4-inch slices, and transfer to a bowl. Meanwhile, place baby beets in small saucepan and cover with 2 inches cold water. Add 1 teaspoon salt and bring to a boil. Reduce heat and simmer until tender and easily pierced with a knife, about 25 minutes. Drain beets; when just cool enough to handle, remove skins; cut into halves or wedges, depending on size; and transfer to another bowl. Whisk together honey, olive oil, and 3 tablespoons lemon juice; add 1 teaspoon salt and season with pepper. Reserve 1/4 cup dressing; divide remaining dressing between bowls of warm beets; toss beets to coat. Halve lemon and squeeze juice into a bowl of cold water; drop lemon halves in it. Peel apple, cut into small pieces (you should have about 1 cup), and submerge in lemon water. When ready to serve, drain apple and blot dry. Arrange beets on a serving platter and drizzle with reserved dressing. Top with apple, goat cheese, and sprouts and serve immediately.

BEET, APPLE AND GOAT CHEESE SALAD



Beet, Apple and Goat Cheese Salad image

Provided by Kelsey Nixon

Categories     side-dish

Time 15m

Yield 2 servings

Number Of Ingredients 0

Steps:

  • Whisk 1/2 minced shallot, 1 teaspoon honey, 1 teaspoon whole-grain mustard and 2 tablespoons sherry vinegar in a bowl. Slowly whisk in 3 tablespoons olive oil until emulsified; season with salt and pepper. Toss half of the dressing with 4 cups mesclun greens; divide between 2 plates. Top with sliced roasted beets, sliced Granny Smith apple, crumbled goat cheese and chopped toasted pecans. Drizzle with the remaining dressing.

BEET SALAD WITH GOAT CHEESE AND BALSAMIC



Beet Salad with Goat Cheese and Balsamic image

This beet salad recipe is just as pretty as it is delicious! I love to serve it when I'm entertaining. If you want to get ahead, you can roast the beets and make the dressing up to 2 days in advance and store them in the fridge. Assemble the salad just before serving.

Provided by Jeanine Donofrio

Categories     Salad     Side Dish

Number Of Ingredients 11

4 to 5 medium beets
Extra-virgin olive oil (for drizzling)
2 cups salad greens (arugula or spring mix)
½ shallot (thinly sliced)
½ green apple (thinly sliced)
¼ cup toasted walnuts
2 ounces goat cheese (torn)
Microgreens (optional)
Balsamic Vinaigrette
Flaky sea salt
Freshly ground black pepper

Steps:

  • Preheat the oven to 400°F.
  • Wrap each beet in a piece of aluminum foil and drizzle generously with olive oil and pinches of salt and pepper. Place the beets on a baking sheet and roast for 40 to 90 minutes, or until soft and fork-tender. The time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When they are cool to the touch, peel the skins. I like to hold them under running water and slide the skins off with my hands.
  • Let the beets cool and chill them in the fridge until ready to use.
  • Assemble the salad with the greens, shallots, apples, walnuts, cheese, and microgreens, if using. Drizzle with balsamic vinaigrette. Season with flaky sea salt and pepper and serve.

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

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

Tips:

  • To save time, use pre-cooked beets. You can find them in the produce section of most grocery stores.
  • If you're using raw beets, roast them in the oven at 425 degrees Fahrenheit for about 1 hour, or until they are tender.
  • To make the goat cheese dressing, simply whisk together the goat cheese, olive oil, honey, vinegar, and herbs.
  • For a sweeter salad, add more honey to the dressing.
  • For a tangier salad, add more vinegar to the dressing.
  • Top the salad with chopped walnuts or pecans for a crunchy texture.

Conclusion:

This beet salad with goat cheese, green apple, and honey is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a light and refreshing salad, give this one a try!

Related Topics