Beet and fennel salad with goat cheese –Introducing a delightful addition to your culinary repertoire, a refreshing Beet Salad with Goat Cheese and Balsamic dressing. This dish is not only visually stunning but also offers a perfect balance of flavors that will entice your palate.
Beet Salad with Goat Cheese and Balsamic
This vibrant salad is a great choice for both everyday meals and special occasions. The earthy sweetness of beets complements the creamy texture of goat cheese, while the balsamic dressing adds a zesty kick.
Ingredients
- 4 medium beets, roasted and peeled
- 4 oz goat cheese, crumbled
- 2 cups arugula or mixed greens
- 1/4 cup walnuts, toasted and chopped
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wrap the beets in foil and roast for about 45-60 minutes, or until they are fork-tender. Once done, let them cool, then peel and slice them into wedges.
- While the beets are roasting, prepare the balsamic dressing by combining the balsamic vinegar and olive oil in a small bowl. Whisk until well combined. Season with salt and pepper to taste.
- In a large salad bowl, place the arugula or mixed greens as the base. Arrange the sliced beets on top.
- Sprinkle the crumbled goat cheese over the beets, followed by the toasted walnuts.
- Drizzle the balsamic dressing over the salad just before serving to keep the greens crisp. Toss gently to combine all the ingredients, ensuring that the dressing evenly coats the salad.
- Serve immediately and enjoy this nutritious and visually appealing dish.
This Beet Salad with Goat Cheese and Balsamic is sure to be a crowd-pleaser. Perfect as a starter or a side dish, it packs a punch of flavor and nutrition. Enjoy the freshness and simplicity this recipe brings to your dining table.