Beet Goat Cheese Salad
Perfect Harvest Salad
Delicious, Refreshing and Incredibly Simple Salad
4 medium beetstrimmed and cut in half
1/3 cup chopped Walnut
3 tablespoons maple syrup
1 (10 ounce) package baby salad greens
1/2 cup Orange Juiceconcentrate
1/4 cup balsamic vinegar
1/2 cup Extra Virgin Olive Oil
2 ounces Cheesegoat
What is Beet Goat Cheese Salad and how to make it?
Roasted Beet Goat Cheese Salad is a perfect harvest salad made of roasted beets, goat cheese, and Vinaigrette dressing which can be ideal for any occasion. This is a delicious, refreshing and incredibly simple salad which requires very less time to make. This salad recipe is very healthy and quick to make and can be taken as a primary meal. You can add more veggies of your choice as well or combine it with chicken to make a healthy meat salad.
Tips to make Beet and goat cheese salad
- We love used arugula leaves for its peppery taste, but you can use any type of salad green for this recipe.
- Add chicken to make it primary meat salad.
- Depending upon oven, it makes less or more time to roast the beets. Once you have roasted beets, the skin of the beet should slide very easily. If it doesn’t come off easily, you may need to roast the beets a bit longer
To start with the recipe, preheat your oven to 400 ° temperature. Place each beet on a baking sheet and wrap it in foil. Roast for about 50-60 minutes until tender (you can insert a fork or knife to check through the foil). Let sit enough to manage, peel and cut into wedges until cool enough.
In the meanwhile, we can proceed to make vinaigrette. For that shake olive oil, vinegar, maple syrup, and Dijon together in a bottle until fully mixed. Later season it with pepper and salt.
In a big serving bowl, place arugula and dress lightly with vinaigrette. Top it further with roasted beets, avocado, walnuts and sprinkle goat cheese over it. Toss all the ingredients gently. You can pour additional vinaigrette if needed.