Buy Face Masks in Bulk

Roasted Beet Salad with Goat Cheese

Here is a healthy recipe for roasted beet salad with goat cheese. This salad has that true chef’s touch. The good news is that roasting the beets can be done the day before. Let them cool, cover with plastic wrap, and refrigerate until it’s time to assemble the salads.

This recipe uses balsamic dressing and it is one of most versatile dressings. It’s a rich burgundy-colored, full-flavored vinaigrette, with more vinegar than the typical vinaigrette – plus a hint of mustard and spice. Whatever it dresses, it brings out great flavor, making dishes their very best.

Yield: 8 side salads

Ingredients:

For balsamic dressing:

  • 1/4 cup balsamic vinegar
  • 1 tablespoon red-wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon soy sauce
  • 1 large clove garlic, minced
  • 2/3 cup extra-virgin olive oil
  • Salt and coarsely ground black pepper

For salad:

  • 4 pounds miniature beets with tops removed but not peeled
  • 1/2 cup water
  • 3 tablespoons extra-virgin olive oil
  • Salt and coarsely ground black pepper
  • 1/2 large walnut pieces
  • One 8-ounce fresh goat cheese, chilled, than cut into 4 thick slices
  • 4 to 6 ounces baby arugula or baby spinach, washed and dried
  • 1/2 small red onion, slivered

Instructions:

For balsamic dressing:

1. Whisk both of the vinegars, the honey, mustard, soy sauce, and garlic together in a small deep bowl.

2. Slowly drizzle in the oil, whisking constantly, until the dressing thickens slightly and emulsifies. Season to your taste with salt and pepper. Store in the refrigerator.

For salad:

1. Preheat the oven to 400 degrees. Spread out the beets in a single layer in a shallow roasting pan lined with foil. Splash the beets with the water, drizzle them with the oil, and sprinkle generously with salt and pepper. Cover with a second piece of foil, close the packet tightly, and roast the beets until fork-tender, at least 1 hour. Open the packet carefully.

2. Toast the walnuts in a nonstick skillet over medium-high heat for 3 to 5 minutes, tossing them frequently.

3. To plate the salads, cut the red beets in half, leave the golden beets whole, and divide among four salad plates. Place a slice of goat cheese on each plate, standing it up against the beets. mound a handful of arugula on top of the beets, cascading off to one side. Scatter over a few slivers of onion. Sprinkle some walnuts on each salad. Using a pointed spoon, such as a grapefruit spoon, swirl some of the dressing onto each plate. Chill the salads until ready to serve.

More Healthy Recipes

Here are more healthy recipes.