Roasted Beet Salad With Goat Cheese And Balsamic Vinaigrette Recipes

ROASTED BEET SALAD WITH GOAT CHEESE AND BALSAMIC VINAIGRETTE

Steps:

• Pre-heat oven to 400 degrees.
• Peel the beets and place on parchment lined baking sheet. Drizzle with olive oil.
• Bake at 400 degrees for 35-40 minutes until fork tender.
• Remove from oven and let cool. When cooled, slice into quarters and place in bowl.
• To make vinaigrette, whisk together balsamic vinegar, garlic, basil, salt and pepper in small bowl. Gradually stir and whisk in olive oil.
• Pour dressing over beets.
• Place a generous helping of spring mix on a serving dish. Add goat cheese, cherry tomatoes and candied walnuts. Spoon beets and vinaigrette over salad.

BEET SALAD WITH GOAT CHEESE AND BALSAMIC

Steps:

• Preheat the oven to 400°F.
• Wrap each beet in a piece of aluminum foil and drizzle generously with olive oil and pinches of salt and pepper. Place the beets on a baking sheet and roast for 40 to 90 minutes, or until soft and fork-tender. The time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When they are cool to the touch, peel the skins. I like to hold them under running water and slide the skins off with my hands.
• Let the beets cool and chill them in the fridge until ready to use.
• Assemble the salad with the greens, shallots, apples, walnuts, cheese, and microgreens, if using. Drizzle with balsamic vinaigrette. Season with flaky sea salt and pepper and serve.

BALSAMIC ROASTED BEET SALAD

Steps:

• Preheat the oven to 400 degrees.
• Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
• Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
• Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.

ROASTED BEETS WITH BALSAMIC VINAIGRETTE AND GOAT CHEESE

Steps:

• Preheat oven to 450 degrees F.
• In a small bowl, combine vinegar, oil, garlic, mustard and salt and pepper (to taste). Whisk and set aside.
• Peel beet. Slice beet into 1/4-inch slices. Lay slices out in baking pan. Sprinkle with olive oil, salt and pepper (to taste). Toss to coat.
• Bake beets for 20 minutes or until tender.
• Fan beet slices out on plate; top with dressing, basil and goat cheese.