Best 3 Roasted Beet And Goat Cheese Salad With Summer Greens Recipes
**Roasted Beet and Goat Cheese Salad with Summer Greens: A Culinary Symphony of Flavors and Textures**
Indulge in a culinary masterpiece that celebrates the vibrant flavors of roasted beets, the tangy creaminess of goat cheese, and the refreshing crispness of summer greens. This vibrant salad is a symphony of flavors and textures, offering a delightful balance of sweet, earthy, and tangy notes. The roasted beets, caramelized to perfection, add a touch of sweetness and a vibrant pop of color to the dish. The goat cheese, with its creamy texture and tangy flavor, provides a delightful contrast to the sweetness of the beets. The bed of summer greens, with their peppery and slightly bitter flavors, adds a refreshing touch and a delightful crunch. Drizzled with a tangy and herbaceous dressing, this salad is a perfect balance of flavors and textures, making it an ideal choice for a light and refreshing summer meal.
**Additional Recipes to Explore:**
- **Roasted Beet and Goat Cheese Bruschetta:** Elevate your next gathering with these elegant and flavorful bruschetta. Topped with a vibrant mixture of roasted beets, creamy goat cheese, and a balsamic reduction, these appetizers are a delightful combination of sweet, tangy, and savory flavors.
- **Beet and Goat Cheese Stuffed Mushrooms:** Surprise your taste buds with these delectable stuffed mushrooms. Filled with a savory mixture of roasted beets, goat cheese, herbs, and spices, these mushrooms are a perfect blend of earthy and creamy flavors. Baked to perfection, they make an impressive and delicious appetizer or side dish.
- **Roasted Beet and Goat Cheese Tart:** Satisfy your cravings with this stunning tart. Featuring a flaky crust filled with a vibrant mixture of roasted beets, creamy goat cheese, and caramelized onions, this tart is a delightful combination of sweet, savory, and tangy flavors. Perfect for a brunch or light lunch, it's sure to be a crowd-pleaser.
BEET SALAD WITH GOAT CHEESE
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
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
ROASTED BEET SALAD WITH GOAT CHEESE
This delicious roasted beet salad is just the right combination of flavors and textures, and more than once someone has told me that it is the best salad they have ever had!
Provided by hannahclevenger
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 1h15m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 250 degrees F (120 degrees C).
- Drizzle beets with olive oil and season with salt and pepper. Wrap beets in aluminum foil and place in a large baking dish.
- Roast in the preheated oven until beets are easily pierced with a knife, 45 minutes to 2 hours, depending on size.
- Remove beets from the oven and let cool slightly. Unwrap, reserving any juice that is in the aluminum foil. Peel beets under warm water, cut into cubes, and place in a bowl.
- Place egg, flour, and bread crumbs into 3 separate dishes. Season all 3 with salt and pepper.
- Toss each goat cheese medallion in egg to coat, move to flour and coat then toss in bread crumbs, coating both sides evenly. Transfer medallions to a plate and place in the refrigerator to firm up, about 5 minutes.
- Heat canola oil over medium heat in a frying pan until it sizzles. Place goat cheese medallions in hot oil and fry until golden, about 1 minute per side. Remove from oil and transfer to a plate lined with paper towels.
- Place a bed of mixed greens on a serving platter and top with beets and goat cheese medallions. Sprinkle with sunflower seeds. Drizzle with balsamic dressing and reserved beet juice.
Nutrition Facts : Calories 853.2 calories, Carbohydrate 35.6 g, Cholesterol 104.3 mg, Fat 73.6 g, Fiber 5.5 g, Protein 15.8 g, SaturatedFat 11.5 g, Sodium 496.9 mg, Sugar 9.5 g
ROASTED BEET AND GOAT CHEESE SALAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Spread the beets on a baking sheet. In a bowl, whisk together the olive oil, vinegar, rosemary and some salt and pepper. Reserve one-quarter of the dressing for the salad and pour the rest over the beets. Roast until the beets are tender, 45 to 50 minutes.
- While the beets are cooking, heat 1/4 inch of vegetable oil in a large skillet over medium heat.
- Put the flour, eggs and breadcrumbs in separate shallow bowls. Coat the goat cheese slices first in the flour, then in the egg, then in the breadcrumbs. Fry the slices until golden brown, 1 to 2 minutes per side. Drain on a paper towel-lined plate.
- Whisk the mustard and sugar into the reserved dressing, then pour over the greens in a large bowl and toss to coat. Divide the greens among 6 plates, add the beets on top and place 2 fried goat cheese slices on top.
Tips:
- For the best roasted beets, choose small to medium-sized beets with smooth, unblemished skin.
- To easily remove the beet skins, roast the beets until tender, then immediately transfer them to a bowl of ice water. The skins will slip right off!
- If you don't have goat cheese, you can substitute crumbled feta or blue cheese.
- For a more substantial salad, add some grilled or roasted chicken or fish.
- To make the salad ahead of time, roast the beets and assemble the salad (minus the dressing) up to 24 hours in advance. Store the salad in the refrigerator and dress it just before serving.
Conclusion:
This Roasted Beet and Goat Cheese Salad with Summer Greens is a delicious and healthy salad that is perfect for a light lunch or dinner. The roasted beets are sweet and earthy, the goat cheese is creamy and tangy, and the summer greens add a refreshing touch. This salad is also packed with nutrients, including vitamins A, C, and K, and fiber. So next time you're looking for a healthy and satisfying salad, give this recipe a try!
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