Roasted Beetroot and Goat Cheese Salad
A vibrant salad combining earthy roasted beetroot and tangy goat cheese, complemented by a zesty citrus vinaigrette. The sweetness of the roasted beets alongside the creaminess of goat cheese creates a delightful contrast to a rich quiche, making it a perfect accompaniment for a brunch spread.
- Total
- 40 min
- Serves
- 4
- Level
- Adventurous
Created with Pantry Bliss
Ingredients
4 servings
For the roasted beetroot
- 500 grams beetroot, peeled and cut into wedges
For the citrus vinaigrette
- 60 milliliters olive oil, extra virgin preferred
- 30 milliliters orange juice, freshly squeezed
- 15 milliliters lemon juice, freshly squeezed
- 10 grams honey, optional for sweetness
- 3 grams sea salt, to taste
- 2 grams black pepper, freshly cracked, to taste
For the salad assembly
- 150 grams goat cheese, crumbled or sliced
- 150 grams mixed salad greens, any variety including arugula, spinach, and mesclun
- 50 grams walnuts, toasted
- Prep
- 10 min
- Cook
- 30 min
About this recipe
This dish is inspired by the classic combination of beetroot and goat cheese, a staple in elegant salads. The vibrant colors and contrasting flavors echo the essence of fresh seasonal ingredients and are ideal for highlighting the richness of a quiche, ensuring a well-rounded meal. Fresh citrus adds an invigorating twist, enhancing the overall experience and bringing balance to the dish.
Method
-
Step 1: Roast the Beetroot
Preheat the oven to 200°C. Place the prepared beetroot wedges on a baking tray lined with aluminium foil. Drizzle with a small amount of olive oil and sprinkle with sea salt and black pepper. Toss to coat. Wrap the tray in foil and roast in the preheated oven for 30 minutes, or until tender when pierced with a fork.
Ensure the beetroot is tightly wrapped in foil to steam properly and avoid drying out. -
Step 2: Prepare the Vinaigrette
In a mixing bowl, combine the olive oil, orange juice, lemon juice, honey (if using), sea salt, and black pepper. Whisk together until completely emulsified and set aside.
-
Step 3: Toast the Walnuts
In a small dry skillet over medium heat, add the walnuts and toast for 3-5 minutes, shaking the pan occasionally until fragrant and slightly browned. Remove from heat and let cool.
Do not leave the walnuts unattended; they can burn quickly. -
Step 4: Assemble the Salad
In a large mixing bowl, combine the mixed salad greens and roasted beetroot. Drizzle with the citrus vinaigrette and toss gently to ensure even coating. Arrange the salad on serving plates, top with crumbled goat cheese and toasted walnuts.
Be gentle while tossing to prevent bruising the greens.
Tips
- For added texture, consider adding some sliced apples or pears for sweetness.
- Experiment with different types of nuts such as pecans or hazelnuts.
- Prepare the roasted beetroot a day in advance to save time; they store well in the fridge.
Equipment
- Baking tray
- Aluminium foil
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Peeler
Serve it with
Sides
-
Classic Quiche Lorraine
The richness of the quiche complements the earthy tones of the salad, balancing the meal.
-
Herbed Potato Gratin
Creamy, herb-infused potatoes offer an additional comforting side, enhancing the dining experience.
Goes well with
-
Chocolate Tart
A rich dessert that contrasts with the vibrant salad, making for an appealing finish.
Drinks
-
Chardonnay
A crisp white wine that enhances the salad's citrus notes and complements the richness of goat cheese.
-
Sparkling Water with a Slice of Lemon
Refreshing and palate-cleansing solution, beautifully accenting the salad.
Created by a home cook with Pantry Bliss’s AI recipe creator and shared with the community. Always check recipes for allergens and cook food to safe temperatures.
