Roasted Beet & Goat Cheese Salad

This post may contain affiliate links. See my privacy policy for details. Roasted beets and goat cheese in a salad are the ultimate pairing, in my opinion. A gorgeous, creamy chèvre paired with a slightly sweet dressing, healthy greens and roasted beets? I could eat plates upon plates of it. Table of Contents Roasted Beet Salad There’s nothing like home canned pickled beets or making borscht with beets, but sometimes roasting beets and making the into a salad is the best use of them. Using a brassica mustard – a European style seeded mustard – in your dressing really adds a decadent crunch to this salad. How to Roast Beets Preheat the oven to 400 °F. Wash small beets and cut off the top and bottom. Toss with olive oil, salt and pepper. Line a baking sheet with parchment paper. Place the beets on the baking sheet. Roast the beets, shaking the baking sheet every 15 minutes until you can pierce the beets with a fork. Remove and let the beets cool. Using food grade vinyl gloves, rub the beets until the skins slide off. Cool then use in the salad. What is Chèvre? Chèvre means goat in French, so chèvre is a creamy, decadent cheese made from goats cheese. It has become so mainstream now that you can find 4 or 5 different kinds at almost every grocery store. If you look closely at this salad, you can see that I chose a herb crusted chèvre, which just made this salad sing. If you are using goat cheese in a salad like this always choose one that is the most flavorful. How to Store Roasted Beets Beets will last for up to 3 days in the refrigerator if you want to make a larger batch and make more than one salad. Peel them once they are not longer hot and then store them in a closed container in the refrigerator. Slice and use cold in a salad. More Delicious Salads Beets are readily available at all times of year and are a great winter vegetable as well. Don’t forget to check for bags of beets in the grocery stores during the cold weather months, they are an affordable healthy option for your salads! Happy cooking! Karlynn Roasted Beet and Goat Cheese Salad Roasted Beet and Goat Cheese Salad
Prep Time 5 minutes Cook Time 1 hour Total Time 5 minutes Course Salad Cuisine American Servings 2 Calories 426 Author Karlynn Johnston Ingredients 6 cups salad greens washed and spun dry 2 cups roasted beets ⅓ cup chèvre sliced or diced Mustard Salad Dressing 1/4 cup maple syrup 2 tablespoons olive oil 2 tablespoon brassica mustard European style seeded mustard 1 tablespoon balsamic vinegar Instructions Combine the greens, beets and chèvre in a large bowl. Combine the vinaigrette ingredients using a lidded jar to shake the ingredients together. Pour over the salad then toss to coat all the ingredients. Split between two plates and enjoy! Recipe Notes Nutrition Information All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more. Made this recipe? Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie. Please rate this recipe in the comments below to help out your fellow cooks! Learn to cook like the Kitchen Magpie A Very Prairie Christmas Bakebook Cookies, Candies, Cakes & More: Vintage Baking to Celebrate the Festive Season! Flapper Pie and a Blue Prairie Sky A Modern Baker’s Guide to Old-Fashioned Desserts The Prairie Table Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together

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