Ah, the simple pleasures of a freshly tossed salad! Baby greens, kissed by morning dew, cradling creamy goat cheese like nature’s own velvet, make this dish an ode to freshness. Remember that time when you stumbled upon that tiny café with the most unexpected, delightful salads? Yeah, this one might just take you back—or maybe forward—to a memory yet to be made.
Steps
- Preheat your oven to 400°F. Wrap each beet individually in aluminum foil, drizzle with olive oil, and sprinkle with salt and pepper. Place them on a baking sheet and roast for 40 to 90 minutes, depending on the size and freshness, until they are fork-tender.
- Once the beets are done roasting, remove them from the oven and allow them to cool. Carefully unwrap the foil and peel off the skins by rubbing them under running water. Chill the beets in the refrigerator until you’re ready to assemble the salad.
- When ready to prepare the salad, slice the cooled beets into ¼-inch-thick rounds. Arrange them on a platter along with fresh greens, thinly sliced shallots, chopped apples, toasted walnuts, and crumbled goat cheese.
- Drizzle the salad with balsamic vinaigrette and sprinkle with flaky sea salt and freshly cracked black pepper. Serve immediately and enjoy the delightful combination of flavors and textures.
Ingredients
- 3-4 medium beets (red, golden, or Chioggia)
- 1 Granny Smith apple, thinly sliced
- 4 cups fresh greens (arugula or spring mix)
- 3 ounces soft goat cheese, crumbled
- 1/4 cup toasted walnuts
- 1 small shallot, thinly sliced
- Microgreens (optional)
- Balsamic vinaigrette (made with olive oil, balsamic vinegar, maple syrup, garlic, and mustard)
- Flaky sea salt
- Freshly ground black pepper
FAQ
- Can I prepare the beet salad in advance?
- Yes, you can prepare certain components of the beet salad ahead of time. Roast the beets and prepare the dressing up to two days in advance, and store them in the fridge. Assemble the salad with the remaining ingredients just before serving.
- What type of beets are best for this salad?
- You can use any type of beets for this salad, including red, golden, or pink Chioggia beets. A mix of colors will give the salad a more vibrant appearance, but using only one type, like red beets, will still provide great taste and visual appeal.
- What can I substitute for Granny Smith apples?
- If you don’t have Granny Smith apples, a ripe pear is a suitable alternative. It will add a similar crunch and sweet-tart flavor to the salad.
- How should I serve the beet and goat cheese salad?
- This salad is versatile and can be served as a side dish with various meals. Consider pairing it with soups like potato leek or butternut squash for lunch, or with pasta, risotto, or polenta for dinner. It’s also an excellent addition to a holiday spread.
- Is it necessary to use flaky sea salt?
- While flaky sea salt adds a delicate crunch and enhances the flavors, regular sea salt can be used as a substitute if flaky salt is unavailable.
Tips
- Prep in Advance: Roasting the beets and preparing the balsamic vinaigrette a day or two ahead of time can save you stress on the day of serving. Store them in the fridge and assemble the salad just before serving to maintain freshness.
- Choose Your Beet Variety: While mixing different colored beets can enhance the salad’s visual appeal, using just red beets will still result in a delicious dish. Don’t forget to save the beet greens for another recipe to minimize waste.
- Enhance Crunch and Flavor: Incorporating toasted walnuts not only adds a delightful crunch but also complements the earthiness of the beets. For a twist, you might consider substituting walnuts with another nut like pecans.
- Peeling Tip: After roasting, peel the beet skins under running water to make the process easier and less messy. The water helps the skins slip off more readily.
Equipment
- Baking sheet – For roasting the beets.
- Aluminum foil – To wrap the beets while roasting.
- Chef’s knife – For slicing the beets, apple, and shallot.
- Cutting board – For preparing the ingredients.
- Salad bowl – For assembling and serving the salad.
- Whisk – For making the balsamic vinaigrette.
- Measuring spoons – For accurately measuring the ingredients for the vinaigrette.
