My cousin gave me a whole bunch of fresh vegetables when I went to her house last weekend. Every summer, her husband would plant different vegetables on their big backyard. I had the chance to pick some snap peas while she pulled the beets from the ground. Too bad, the green beans are not ready for picking yet. It is one of my favorites. For lunch, among the other good dishes she served, there was a beet salad with green apples and mayonnaise. It was surprisingly delicious, something I thought I would never enjoy. So for the beets that she gave to me, I decided to make a salad with a simple vinaigrette dressing which consists of balsamic vinegar, minced red onion, honey and extra-virgin olive oil. The addition of arugula, toasted walnuts, dried cranberries, avocado and goat cheese make this salad so irresistibly delicious. I have been eating it for two days! I am so glad I made this salad; it not only taste good but also healthy and nutritious. I am hooked! 😀
Cooking Tips for Your Salad
When preparing your beet salad, cooking the beets properly is key to enhancing their natural sweetness. You can roast, boil, or steam them. Roasting will give you a deeper flavor, while boiling is quicker. If you choose to roast, wrap the beets in aluminum foil and bake at 400 degrees Fahrenheit for about an hour or until fork-tender. Let them cool before peeling, as this will make the skin slide off easily. For extra flavor, consider adding herbs like thyme or rosemary during roasting. Another tip is to let your vinaigrette sit for a few minutes before dressing the salad. This allows the flavors to meld together, making the dressing even tastier. Lastly, if you prefer a creamier texture, whisk in a dollop of Greek yogurt or sour cream into your vinaigrette.
Serving Suggestions and Variations
This goat cheese and beet salad can easily be customized based on your preferences. For a heartier meal, add grilled chicken or chickpeas for protein. If you want to change up the flavor profile, try adding citrus segments like orange or grapefruit for a refreshing twist. You can also swap out the arugula for spinach or mixed greens, depending on what you have on hand. If you like a bit of heat, sprinkle some crushed red pepper flakes on top. For a seasonal twist, consider adding sliced strawberries or pears in place of the apples. Serve the salad on a large platter for a stunning presentation at gatherings or in individual bowls for a more casual setting. This salad pairs nicely with a crispy baguette or as a side dish to a grilled entrée.
Frequently Asked Questions
What can I substitute for goat cheese?
If goat cheese isn’t your thing, feta cheese is a great alternative. It has a similar creamy texture and tangy flavor that will still work well in this salad.
How do I store leftovers?
Store any leftover salad in an airtight container in the fridge. It’s best eaten within a day or two, but keep in mind that the arugula may wilt over time.
Can I prep this salad ahead of time?
You can prepare the beets, dressing, and other ingredients in advance. Just wait to toss everything together with the arugula until you’re ready to serve to keep it fresh.
What are some good serving suggestions?
This salad pairs nicely with grilled chicken or fish for a heartier meal. You can also serve it alongside some crusty bread for a lovely light lunch.
What should I avoid when making this salad?
Watch out for overcooking the beets, as they can become mushy. Also, adding too much dressing can overwhelm the flavors, so start with a little and add more if needed.
Goat Cheese and Beet Salad
Ingredients
- ¼ cup balsamic vinegar
- 3 tablespoons minced red onion
- 1 tablespoon honey
- 1/3 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 ½ lbs beets
- 6 cups fresh arugula
- ½ cup walnuts
- ¼ cup dried cranberries
- ½ avocado peeled, pitted and cubed
- 3 oz soft goat cheese coarsely crumbled
Instructions
- Preheat oven to 350°F. Spread the nuts on a baking sheet and oven-toast, stirring once, until golden brown, about 8 minutes. Set aside to cool and then chop coarsely.
- Put beets in a saucepan with water to cover and season with salt. Bring to a boil over high heat and cook until fork tender, about 20 minutes. When the beets are cool, peel and cut into bite-sized wedges.
- Whisk the vinegar, red onions, and honey in a medium bowl. Gradually whisk in the oil. Season the vinaigrette with salt and pepper, to taste. Toss the beets in a small bowl with enough dressing to coat and let stand for 15 minutes.
- Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad with salt and pepper. Mound the salad on top of 4 plates. Arrange the beets and avocado around the salad. Sprinkle with goat cheese.
- Serve and enjoy!
Notes
Nutrition
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