ROASTED BEET AND GOAT CHEESE SALAD WITH BALSAMIC
This Roasted Beet And Goat Cheese Salad With Balsamic 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. This dish is lightly seasoned with salt and pepper. This 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 With Balsamic 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
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
Roast
OCCASION/HOLIDAY
Thanksgiving, Summer, Picnic
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Vegetarian, Wheat / Gluten-Free, High Fibre
DISH TYPE
Salad
INGREDIENTS
There are the following ingredients for Roasted Beet And Goat Cheese Salad With Balsamic:
- 80 grams | 2.82 ounces | 1 small beetroot, sliced
- 15 grams | 0.53 ounces | 1 tablespoon goat cheese, crumbled
- 5 millilitres | 0.17 fluid ounces | 1 teaspoon balsamic vinegar
- 5 millilitres | 0.17 fluid ounces | 1 teaspoon olive oil
- 3 grams | 0.01 ounces | 1 pinch salt
- 3 grams | 0.01 ounces | 1 pinch black pepper
FULL NUTRITIONAL INFORMATION
- Calories: 172 kilocalories
- Fat: 11.1 grams
- Saturated Fat: 3.6 grams
- Carbohydrate: 12.3 grams
- Sugar: 8.1 grams
- Fibre: 2.8 grams
- Protein: 5.3 grams
- Cholesterol: 9 milligrams
- Sodium: 138 milligrams
- Calcium: 74 milligrams
- Iron: 0.8 milligrams
- Potassium: 291 milligrams
PREPARATION
These steps are followed for the preparation of Roasted Beet and Goat Cheese Salad:
- Preheat Oven: Preheat your oven to 200 degrees Celsius 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 to 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 With Balsamic warm or at room temperature.
PREPARATION TIME
5 minutes
COOKING TIME
20 minutes
TIPS
Here are some tips for the preparation of Roasted Beet And Goat Cheese Salad With Balsamic:
- 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 preparation.
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 and 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 and tangier flavour profile.
PREPPING AND STORAGE
- Refrigerate: Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
- Freezer: Freezing is not recommended because the texture of the roasted beets and goat cheese may change upon thawing.
