Beet Salad with Goat Cheese
This amazing roasted beet and goat cheese salad is served with arugula, pears, and an amazing balsamic dressing. Easy and so delicious!
Nutrition Facts
Ingredients
Instructions
Preheat the oven to 400 degrees. Scrub the beets well and remove the tops. Wrap each beet in aluminum foil and place it on a baking sheet. Bake for 45-60 minutes (depending on size) until you can easily insert a knife. Let cool until easy to handle. You can also use canned beets or refrigerated cooked beets for a quicker option.
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Continue Reading at Slenderkitchen →Frequently Asked Questions
Q: What's the best protein for beet salad?
A: Some of my favorite proteins to add to this salad include grilled chicken and salmon. For a vegetarian option, try adding chickpeas or tofu.
Q: What can I use instead of goat cheese?
A: If you aren’t a fan of goat cheese or simply want to try something else, I recommend opting for another tangy cheese like feta or blue cheese. For a vegan beet salad, feel free to leave out the cheese entirely or swap it for a plant-based cheese.
Q: Can you eat raw beets in salad?
A: Yes. Raw beets are incredibly nutritious, however many people find the flavor to be a bit too earthy and bitter when raw. I recommend roasting beets before adding them to salad, because this caramelizes them and concentrates the natural sweetness.
Q: Should beet salad be eaten warm or cold?
A: This is completely up to personal preference, but I love serving this salad with the beets slightly warm. The warm beets with the crisp, cool greens is delicious. With that said, it is also delicious with cold beets.
Q: Can I cook the beets in advance?
A: To save time, roast the beets in advance and then simply store them in the fridge. The vinaigrette can also be prepared in advance and stored in the fridge for up to a week.
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