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Beet and Goat Cheese Salad is a vibrant and flavorful dish that combines the earthy sweetness of roasted beets with the creamy tanginess of goat cheese. Topped with toasted pine nuts and a fresh basil dressing, this salad is both elegant and easy to make. It’s perfect as a light main course or a sophisticated side dish.
Ingredients
- 250 g mixed salad greens
- 70 g goat cheese
- 30 g pine nuts
- 2 medium beets
- 1 small bunch basil
- 1 garlic clove
- Juice of half a lemon
- 3 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper to taste
Method
- Roast the Beets: Preheat your oven to 180°C (350°F). Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes, or until tender when pierced with a fork.
- Prepare the Beets: Remove the beets from the oven and let them cool slightly. Unwrap them, then rinse under cold water to help remove the skins. Peel the beets and cut them into wedges.
- Prepare the Salad: Wash and dry the salad greens. Crumble the goat cheese. Toast the pine nuts in a dry skillet over medium heat until golden brown.
- Make the Dressing: In a small bowl, mash the garlic clove with a pinch of salt. Add the lemon juice, olive oil, and freshly ground black pepper. Whisk until well combined.
- Assemble the Salad: In a large bowl, combine the salad greens, roasted beet wedges, and crumbled goat cheese. Sprinkle the toasted pine nuts on top.
- Add Dressing and Garnish: Tear the basil leaves into small pieces and add them to the salad. Drizzle with the garlic-lemon dressing and toss gently to combine. Serve immediately.
This salad combines sweet, savory, and tangy flavors with a variety of textures, making it a delightful addition to any meal. Bon appetite!