ROASTED BEET AND GOAT CHEESE SALAD
This Roasted Beet and Goat Cheese Salad offers a delicious balance of earthy, creamy, and tangy flavours. Freshly roasted beetroot pairs beautifully with the creaminess of crumbled goat cheese, while a drizzle of balsamic vinegar and olive oil enhances the flavour with a rich, tangy finish. Lightly seasoned with salt and pepper, this Roasted Beet and Goat Cheese Salad is simple yet packed with taste and nutrients. This cheese salad is the perfect healthy option for lunch or a side dish that’s both colourful and satisfying. The Roasted Beet and Goat Cheese Salad is Low in calories and high in fibre; this recipe is quick and easy, making it ideal for busy days.
RECIPE CATEGORY
Lunch, Side, Appetiser
SERVING SIZE
1 serving
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
Roast, Quick & Easy
OCCASION/HOLIDAY
Anytime, Thanksgiving, Summer, Picnic
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Vegetarian, Gluten-Free, High Fibre
DISH TYPE
Salad
INGREDIENTS
There are the following ingredients for Roasted Beet and Goat Cheese Salad:
- 1 small beetroot, sliced
- 1 tbsp goat cheese, crumbled
- 1 tsp balsamic vinegar
- 1 tsp olive oil
- Salt and pepper, to taste
FULL NUTRITIONAL INFORMATION
- Calories: 90
- Carbohydrates: 6g
- Protein: 3g
- Fat: 6g
- Fibre: 2g
- Sugar: 4g
- Sodium: 90mg
PREPARATION
These steps are followed for the preparation of Roasted Beet and Goat Cheese Salad:
- Preheat Oven: Preheat your oven to 200°C (400°F) to allow the beet slices to roast evenly.
- Prepare Beetroot: Slice the beetroot into thin rounds and place on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
- Roast Beets: Place the baking sheet in the preheated oven and roast the beets for 15-20 minutes or until tender. The edges should be slightly crisp while the centre remains soft.
- Assemble Salad: Remove the roasted beet slices from the oven and let cool slightly. Arrange them on a plate and drizzle with balsamic vinegar. Scatter the crumbled goat cheese on top for added creaminess and flavour.
- Serve: Add a final sprinkle of salt and pepper to taste, if desired, and enjoy Roasted Beet and Goat Cheese Salad warm or at room temperature.
PREP TIME
5 minutes
COOKING TIME
15-20 minutes
TIPS
- Cut Evenly: Slice the beets thinly and uniformly for even roasting and ideal texture.
- Balance Flavours: Adjust the amount of balsamic vinegar for a more tangy or subtle taste as preferred.
- Alternative Preparation: To avoid beet staining, wear gloves when handling them, and consider using pre-cooked beets for an even quicker prep.
VARIATIONS
- Add Nuts: Sprinkle toasted walnuts or pecans on top for a satisfying crunch.
- Herbal Boost: Add fresh herbs such as basil or arugula for a peppery, green contrast.
- Sweet Touch: Add a few orange segments for a hint of sweetness that complements the earthy beets.
- Cheese Swap: Replace goat cheese with feta for a saltier, tangier flavour profile.
PREPPING AND STORAGE
- Fridge: Store any leftover salad in an airtight container in the fridge for up to 2 days.
- Freezer: Freezing is not recommended, as the texture of the roasted beets and goat cheese may change upon thawing.