Roasted Beet and Goat Cheese Salad
Beets are a great colourful winter veggie. They add sweetness and visual appeal and combine very well with tangy goat cheese or salty feta cheese. You can roast and chop the beets ahead of time if you're making this salad for company, and then it's quick to put together last minute. Alternatively, if your beets have cooled completely you can assemble the whole salad ahead of time and leave it in the fridge until company arrives (don't dress it ahead of time). This salad pairs well with red meat - try it next time you make a roast or steaks! Don't worry, you don't have to wait for red meat to come along to enjoy this dish - it goes well with many other things as well.
The flavoured white balsamic vinegar in this recipe comes from a specialty shop, but I've seen other flavoured vinegars around. You can substitute this for another citrus-flavoured white balsamic (I like cranberry in this recipe as well), or see the substitution option at the bottom. I love the specialty shops that are popping up with flavoured olive oils and vinegars - they add extra flavour to recipes without extra ingredients or added sugars. One of my absolute favourites is the cinnamon pear balsamic from the Vancouver Olive Oil Company - it's sooo good! Their butter-flavoured olive oil is also to die for, but I'll write more on that in a later post.
For now, on to the salad!
- Salad Bowl
- Salad Servers
- Small bowl
- 1 x 4-5 oz package baby mixed greens (I use Earthbound Organics spring mix)
- 2 x medium beets (option - use pickled beets instead)
- 1 x 4.5 oz package celebrity goat cheese (plain flavoured. optional - low fat)
- 2 Tbsp Avocado oil
- 2 Tbsp Grapefruit white balsamic vinegar
- Pepper (to taste)
- Preheat oven to 400F
- Wash beets well (no need to peel). Cut off the root end and the green tops. Peeling is optional at this point. I don't bother peeling my beets as long as they're washed well, but if you'd like to - peel them with a vegetable peeler. Make sure you're not wearing white - peeling beets is messy business! ;) Wrap whole beets in tinfoil and place in preheated oven. You can place the tinfoil-wrapped beets directly on the oven rack.
- Roast for ~40 minutes. Roasting time will vary depending on the size of your beets. You'll know they're done when you can poke a knife into them with fairly little resistance. You'll want to test them by poking the knife into the beet until it's just about to the centre. If they're pretty soft you're good to go!
- Remove beets from the oven. Unwrap them and set aside to let cool.
- When beets have cooled (~ 15-20 minutes), cut them into bite-sized cubes using a sharp knife. The white shirt warning applies here as well - beets love to leave their lovely colour behind. You'll want to use a cutting board that you don't mind getting a bit stained as well - it'll wear off eventually, but it might be a bit pink for a while.
- Wash your greens, pat them dry and place half of them in your serving bowl.
- sprinkle half of the beet cubes over the salad greens. Open your package of goat cheese and break the cheese into small chunks using a butter knife. (Similar to crumbling feta cheese, but because goat cheese is soft it won't crumble.
- Sprinkle half of your goat cheese pieces over the greens with the beets.
- Add the remaining greens (you're creating 2 layers of salad) over top of the first layer, and then spread the remaining beets and goat cheese on top of the greens as you did with the first layer.
- Whisk your oil, vinegar and pepper together in a small bowl. Drizzle overtop of the salad immediately before serving.
- Use pickled beets instead of roasted beets if you have them on hand.
- You can also swap feta cheese for the goat cheese if you're not a fan of goat cheese.
- If you don't have flavoured white balsamic vinegar try substituting apple cider vinegar and adding 1-2 Tbsp orange juice and 2 tsp sugar.
Nutrition Information is Based on 6 servings.
- No added sugars here! All of those sugars come naturally from the beets and goat cheese.
- Avocado oil is high in heart-healthy monounsaturated fats, similar to olive oil. I'm using it in this recipe because I prefer the lighter flavour of avocado oil with the beets and goat cheese. If you don't have avocado, you can swap olive, canola, or a vegetable oil of your choice.
- If you're looking to cut way down on saturated fat, light goat cheese is an option. You won't really miss out on texture by going low-fat the same way you would with a cheddar cheese.
- Soft goat cheese is lower in salt and saturated fat than most hard cheeses.
- You can never go wrong with greens!