Here’s a delightful Roasted Beet and Goat Cheese Salad recipe that combines earthy roasted beets with creamy goat cheese, crunchy walnuts, and a tangy vinaigrette. It’s a perfect starter for a dinner party or a light lunch.
Ingredients:
- 6 medium beets, scrubbed
- 6 cups arugula
- 1 avocado, sliced
- 4 oz goat cheese, crumbled
- 1/2 cup chopped toasted walnuts
For the Dressing:
- 1/2 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon maple syrup
- 2 teaspoons Dijon mustard
- Kosher salt and freshly ground black pepper
Instructions:
- Preheat the oven to 400°F (200°C).
- Wrap each beet in foil and place them on a baking sheet. Roast until tender (about 1 hour). Let them cool, then peel and cut into wedges.
- Prepare the vinaigrette: In a jar, shake together olive oil, balsamic vinegar, maple syrup, and Dijon mustard until fully combined. Season with salt and pepper.
- Place the arugula in a large serving bowl and lightly dress it with the vinaigrette.
- Top with the roasted beets, avocado slices, crumbled goat cheese, and chopped toasted walnuts.
- Toss gently to combine, adding more vinaigrette as needed.
- Serve immediately and enjoy!
The combination of sweet beets, tangy goat cheese, and nutty walnuts makes this salad a true winner. Feel free to customise it by adding your favourite greens or adjusting the dressing to your taste.