Roasted Beet and Goat Cheese Salad
Treat your taste buds to a burst of vibrant flavors with this delicious Roasted Beet and Goat Cheese Salad. The recipe combines the earthy sweetness of roasted red and golden beets with creamy and rich goat cheese, creating a delightful combination of textures and tastes. Caramelized pecans add a satisfying crunch, while crisp cucumbers and aromatic fennel contribute freshness. Tossed in a zesty dressing of lemon juice, olive oil, and Dijon mustard, this salad is not only visually stunning but also a celebration of wholesome ingredients. Enjoy a colorful and nutritious ensemble that promises to be a feast for both the eyes and the palate.
Ingredients
6 beets (3 red, 3 golden), tops removed
1 tbsp sugar
1 tsp ground coriander
Salt
1/3 cup pecans
3 tbsp fresh lemon juice
3 tbsp extra-virgin olive oil
1 tsp Dijon mustard
3 Kirby cucumbers, thinly sliced
1 bunch arugula
4-6 oz soft goat cheese, crumbled
Directions
Preheat the oven to 425°F. After you have rinsed the beats, wrap them in foil, place on a baking sheet and bake for 60 to 85 minutes, or until the beets are tender. Let them cool, then unwrap and peel the skins off. Cut the beets in half and thinly slice.
In a small skillet, combine sugar, coriander, and 1/4 teaspoon salt. Add the pecans and cook over low heat, tossing occasionally, until the sugar has melted and has lightly caramelized, which should take about 5 minutes. Transfer the nuts to a plate right away to stop further cooking and prevent the sugar from continuing to brown.
In a large mixing bowl, combine lemon juice, oil, and mustard. Season with salt to taste. Toss together with beets, cucumbers, fennel, arugula, and pecans. Serve with goat cheese crumbled on top.
Bon Appétit!
Shop Featured Dish
Luxury Ceramic Black Plate - Small
Let us help with lunch. Read for more recipe ideas!
