This Goat’s Cheese & Beetroot Salad is a beautiful combination of earthy flavors and vibrant colors, making it perfect for any occasion. The sweetness of roasted beets pairs perfectly with the creamy tang of goat’s cheese, while a sprinkling of walnuts adds a delightful crunch. Tossed with fresh arugula or spinach and drizzled with a simple balsamic vinaigrette, this salad is not only healthy but also bursting with flavor. It’s an elegant dish that is sure to impress your guests, whether served as a starter or a light meal.
Ingredients:
- 4 medium beetroots, roasted and peeled
- 150g (5 oz) goat’s cheese, crumbled
- 100g (3.5 oz) arugula or spinach
- 1/4 cup walnuts, toasted
- 2 tbsp balsamic vinegar
- 3 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper to taste
- Fresh thyme leaves (optional, for garnish)
Instructions:
- Roast the Beets: Preheat the oven to 200°C (400°F). Wrap each beetroot in aluminum foil and roast for 45-60 minutes, or until tender when pierced with a fork. Once done, let them cool slightly, then peel and cut into wedges or slices.
- Prepare the Dressing: In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper until well combined.
- Assemble the Salad: In a large bowl, toss the arugula (or spinach) with half of the dressing. Arrange the roasted beetroot wedges on top of the greens.
- Add Goat Cheese & Walnuts: Scatter the crumbled goat’s cheese and toasted walnuts over the salad.
- Finish & Serve: Drizzle the remaining dressing over the top, garnish with fresh thyme if desired, and serve immediately.
Enjoy your flavorful Goat’s Cheese & Beetroot Salad!
