Best 5 Roasted Beets Greens And Goat Cheese Salad Recipes
Welcome to a culinary journey where earthy flavors meet vibrant colors in our Roasted Beets, Greens, and Goat Cheese Salad. This delightful dish is a harmonious blend of sweet roasted beets, tender sautéed greens, creamy goat cheese, and a tangy vinaigrette dressing. Each bite offers a symphony of textures and flavors that will tantalize your taste buds.
In this article, we present a collection of recipes that celebrate the versatility of beets and their delectable greens. From the classic Roasted Beets and Greens with Goat Cheese Salad to the innovative Beet and Avocado Salad with Citrus Dressing, each recipe showcases the unique qualities of this extraordinary root vegetable.
Beets, known for their vibrant red color and earthy sweetness, take center stage in these recipes. Roasted until tender and caramelized, they offer a delightful contrast to the tender sautéed greens. Whether you prefer Swiss chard, spinach, or kale, the choice is yours.
The creamy goat cheese adds a touch of richness and tang to the salad, balancing the sweetness of the beets and the bitterness of the greens. Drizzle the salad with a zesty vinaigrette dressing made with olive oil, lemon juice, honey, and Dijon mustard for an extra burst of flavor.
For those who enjoy a more substantial meal, try the Beet and Barley Salad with Feta and Walnuts. This hearty salad combines roasted beets, tender barley, crumbled feta cheese, and crunchy walnuts in a flavorful dressing.
If you're looking for a lighter option, the Beet and Avocado Salad with Citrus Dressing is a refreshing choice. Fresh beets and avocado are tossed with a tangy citrus dressing made with orange juice, lime juice, and honey. Top it off with a sprinkle of toasted coconut for an exotic touch.
No matter which recipe you choose, you'll be delighted by the vibrant colors and delicious flavors of beets and their greens. So gather your ingredients, put on your apron, and let's embark on a culinary adventure that celebrates the goodness of this remarkable vegetable.
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 WITH SUMMER GREENS
Steps:
- Preheat the oven to 425 degrees F.
- Separately wrap the beets tightly in double layers of foil with the vinegar, 2 tablespoons olive oil and thyme leaves, and season well with salt and pepper. Roast in the middle of the oven until tender, 1 to 1 1/2 hours. Unwrap the beets and allow to cool.
- To make the vinaigrette, whisk the lemon juice and shallots in a small bowl. Add the remaining olive oil in a steady stream. Season with salt and pepper.
- When the beets are cool enough to handle, slip off the skins and discard. Separately cut the golden and red beets into 1/2-inch dice and put in separate bowls. Drizzle with the vinaigrette and season with salt and pepper.
- Divide the beets onto 6 salad plates. Toss the arugula with the vinaigrette to coat and gently mound on top of the beets. Crumble the goat cheese on top. Serve immediately.
SALAD OF WINTER GREENS, WALNUTS, ROASTED BEETS AND GOAT CHEESE
Categories Salad Leafy Green Nut Side Roast Vegetarian Goat Cheese Orange Walnut Beet Winter Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- For dressing:
- Whisk all ingredients in small bowl. Season with salt and pepper. for salad: Preheat oven to 400°F. Toss beets with 1 tablespoon oil in 11x7-inch metal baking pan. Roast beets until tender, about 1 hour 10 minutes. Cool beets; peel and cut into 1/2-inch wedges. (Dressing and beets can be made 1 day ahead. Cover separately; chill. Bring both to room temperature before continuing.)
- Mix lettuces, walnuts and dressing in large bowl; toss. Divide among plates. Arrange beets around greens; sprinkle with goat cheese and orange peel.
SPRING GREENS WITH BEETS AND GOAT CHEESE
"I love to put small variations on this salad, depending on what I have on hand, but this version is my absolute favorite. I just fell in love with the flavor combinations." Kristin Kossak, Bozeman, Montana
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large heavy skillet, cook the pecans, 1 tablespoon vinegar and water over medium heat until nuts are toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool., In a small bowl, whisk the oil, syrup, mustard, salt and remaining vinegar. Refrigerate until serving., In a large bowl, combine salad greens and dressing; toss to coat. Divide among eight salad plates. Top with beets, goat cheese and glazed pecans.
Nutrition Facts : Calories 268 calories, Fat 22g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 299mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 8g protein.
Tips
- Choose beets that are small and firm, about the size of a golf ball. This will ensure that they cook evenly.
- To roast the beets, preheat your oven to 400 degrees Fahrenheit. Toss the beets with olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. Roast for 45-60 minutes, or until the beets are tender when pierced with a fork.
- To make the vinaigrette, whisk together olive oil, vinegar, Dijon mustard, honey, salt, and pepper. Drizzle the vinaigrette over the roasted beets and greens.
- To assemble the salad, place a bed of greens on a plate. Top with the roasted beets, goat cheese, and walnuts. Drizzle with additional vinaigrette, if desired.
- Serve the salad immediately.
Conclusion
This roasted beets, greens, and goat cheese salad is a delicious and healthy way to enjoy beets. The beets are roasted until tender and sweet, and the greens are wilted and flavorful. The goat cheese adds a creamy richness to the salad, and the walnuts add a crunchy texture. This salad is perfect for a light lunch or dinner, and it's also a great way to use up leftover beets.
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