Best 4 Beet Salad With Goat Cheese Watercress And Shallot Thyme Dressing Recipes

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

Vibrant and refreshing, this beet salad is a delightful symphony of flavors and textures that will tantalize your taste buds. Roasted beets, with their earthy sweetness, are perfectly complemented by the tangy goat cheese and peppery watercress. The shallot-thyme dressing adds a touch of sharpness and a hint of herbaceousness, tying all the elements together. This salad is not only delicious but also visually stunning, with its vibrant colors and beautiful arrangement. It's a perfect dish for a light lunch or a side dish to grilled meats or fish.

In this article, you'll find step-by-step instructions for making the beet salad, as well as two additional recipes: roasted beets and shallot-thyme dressing. With detailed ingredient lists and clear instructions, this article makes it easy for home cooks of all levels to recreate this delicious dish in their own kitchens.

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

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

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.

BEET AND WATERCRESS SALAD WITH GOAT'S CHEESE



Beet and Watercress Salad With Goat's Cheese image

Provided by Moira Hodgson

Categories     weekday, salads and dressings

Time 1h

Yield 6 servings

Number Of Ingredients 8

1 bunch beets, without the leaves
2 bunches watercress
2 heads endive
1 clove garlic, crushed
2/3 cup extra-virgin olive oil
Balsamic vinegar to taste
Coarse salt and freshly ground pepper to taste
6 slices fresh goat's cheese, in 1/2-inch thick rounds

Steps:

  • Preheat oven to 375 degrees. Bake the beets in their skins until they are tender when tested with a skewer or sharp knife (one to two hours, depending on size). Remove, cool and peel. Cut into dice.
  • Trim the stalks from the watercress; separate the endive leaves and slice them into thin strips.
  • Combine the garlic, olive oil and vinegar and season to taste with salt and pepper. Remove the garlic and toss the watercress leaves and endive in the dressing, reserving a couple of spoonfuls of dressing for the beets. Toss the beets in remaining dressing.
  • Divide the salad equally among six dinner plates. Top with a couple of spoonfuls of dressed beets and place a disk of goat's cheese on top

HERBED GOAT CHEESE, ROASTED BEET, AND WATERCRESS SALAD



Herbed Goat Cheese, Roasted Beet, and Watercress Salad image

Categories     Salad     Vegetable     Broil     Roast     Thanksgiving     Goat Cheese     Beet     Watercress     Gourmet

Yield Serves 8

Number Of Ingredients 15

4 medium beets, scrubbed and trimmed, leaving about 1 inch of stems attached
For vinaigrette
1 1/4 teaspoons Dijon mustard
2 tablespoons white-wine vinegar
1/4 teaspoon dried tarragon, crumbled
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
For herbed goat cheese
3/4 cup fresh bread crumbs
1/2 teaspoon dried tarragon, crumbled
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
8 ounces Montrachet or other soft goat cheese, cut into eight 1/2-inch rounds and chilled, covered
2 bunches watercress, coarse stems discarded, rinsed and spun dry (about 8 cups)

Steps:

  • Preheat oven to 400°F.
  • Wrap beets tightly in foil and roast in middle of oven 1 to 1 1/2 hours, or until tender. Unwrap beets carefully and cool until they can be handled. Discard stems and peel beets. Beets may be prepared up to this point 1 day ahead and chilled, covered. Cut each beet into 8 wedges and cover.
  • Make vinaigrette:
  • In a blender blend together mustard, vinegar, tarragon, salt, and pepper. With motor running add oil in a stream and blend until emulsified. Vinaigrette may be made 1 day ahead and chilled, covered.
  • Make herbed goat cheese:
  • In a bowl stir together bread crumbs, tarragon, salt, and pepper. Cut each cheese round in half crosswise. Coat each piece of cheese evenly with crumb mixture, pressing gently, and transfer to a baking sheet. Goat cheese may be prepared up to this point 1 day ahead and chilled, covered loosely. Let cheese come to room temperature before proceeding.
  • Preheat broiler.
  • Broil goat cheese about 2 inches from heat until crumbs are lightly browned, about 2 minutes.
  • In a bowl toss watercress and onion with half of vinaigrette. Arrange watercress mixture, beets, and goat cheese on 8 salad plates and drizzle remaining vinaigrette over beets.

Tips:

  • Choose the right beets: Look for beets that are small to medium in size, as they tend to be sweeter and more tender. Choose beets that are firm and smooth, without any blemishes or bruises.
  • Roast the beets properly: Roasting the beets brings out their natural sweetness and intensifies their flavor. To roast the beets, preheat your oven to 400°F (200°C). Trim the tops and bottoms of the beets, then toss them with olive oil, salt, and pepper. Wrap each beet in aluminum foil and place them on a baking sheet. Roast the beets for 45 minutes to 1 hour, 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, which makes it a great option for busy weeknights. To make the dressing, simply whisk together the olive oil, vinegar, honey, thyme, and shallots in a small bowl. Season with salt and pepper to taste.
  • Use fresh herbs: Fresh herbs add a bright, vibrant flavor to this salad. If you can, use fresh thyme and watercress. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use less, as they are more concentrated.
  • Serve the salad immediately: This salad is best served immediately after it is made. The roasted beets will start to lose their color and flavor if they sit for too long.

Conclusion:

This beet salad with goat cheese, watercress, and shallot-thyme dressing is a delicious and healthy side dish or light lunch. It is packed with flavor and nutrients, and it is sure to impress your friends and family. The roasted beets are sweet and tender, the goat cheese is creamy and tangy, the watercress is peppery and fresh, and the shallot-thyme dressing is light and flavorful. This salad is a perfect balance of flavors and textures. If you are looking for a new and exciting way to enjoy beets, this salad is definitely worth trying. It is easy to make and it is sure to be a hit!

Related Topics