Roasted Beet Salad with Goat Cheese and Walnuts

Ingredients

• 4 medium-sized beets, roasted and sliced 4 medium-sized beets, roasted and sliced
• 100g (3.5 oz) goat cheese, crumbled 100g (3.5 oz) goat cheese, crumbled
• 1/2 cup (60g) walnuts, toasted and roughly chopped 1/2 cup (60g) walnuts, toasted and roughly chopped
• 2 tablespoons extra virgin olive oil 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 teaspoon honey 1 teaspoon honey
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley or dill for garnish Fresh parsley or dill for garnish

Nutrition

• Calories: 220 kcal / 920 KJ
• Fat: 16g (Saturated Fat: 5g)
• Carbohydrates: 14g (Sugar: 9g)
• Protein: 7g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F). Wash the beets thoroughly and trim off the tops and roots. Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until the beets are tender when pierced with a fork. Let them cool, then peel and slice into thin rounds.
2. 2.
   In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to make the vinaigrette.
3. 3.
   Arrange the beet slices on a serving platter. Drizzle the vinaigrette over the beets.
4. 4.
   Sprinkle the crumbled goat cheese and chopped walnuts over the beets.
5. 5.
   Garnish with fresh parsley or dill.
6. 6.
   Serve the salad at room temperature or chilled.

Treat your ingredients with care...

• Beets — Roasting the beets enhances their natural sweetness and intensifies their flavor. Make sure to wrap them tightly in aluminum foil to prevent any juices from leaking out during roasting.
• Goat cheese — Use a good quality goat cheese for the best flavor and creaminess. You can also try different varieties such as herb-infused or aged goat cheese to add extra depth to the salad.

Tips & Tricks

• To save time, you can roast the beets in advance and store them in the refrigerator until ready to use.
• For added flavor, you can sprinkle some balsamic vinegar over the roasted beets before adding the vinaigrette.
• If you prefer a sweeter salad, you can add a teaspoon of maple syrup instead of honey to the vinaigrette.
• Feel free to customize the salad by adding other ingredients such as arugula, orange segments, or sliced red onions.

Serving advice

This beet salad can be served as a refreshing appetizer or a light lunch. It pairs well with crusty bread or as a side dish to grilled meats or fish. Serve it on a platter or individual plates for an elegant presentation.

Presentation advice

Arrange the beet slices in a circular pattern on the serving platter, overlapping them slightly. Sprinkle the crumbled goat cheese and chopped walnuts over the beets, allowing them to cascade down the sides. Garnish with fresh parsley or dill for a pop of color.