This beet salad recipe is a surprising fall or winter facet dish! Goat cheese, apples, and arugula fill it with a pleasant mixture of textures and flavors.

I like all the colours on this roasted beet salad recipe. The colourful greens, the pink and golden beets, the pale pink shallot, and the dots of white cheese. This sort of colourful salad is strictly what I wish to serve at a cocktail party or vacation meal. It provides some wanted freshness to a diffusion of, say, stuffing and mashed potatoes, and it appears so placing, nevertheless it’s delightfully easy to make. You possibly can even prep the parts a day or two upfront!

Beet Salad Recipe Substances

To make this beet salad recipe, you should use any number of beets. Pink beets, golden beets, or pink Chioggia beets would all work nicely. Use a mixture of colours in case you can, but when pink beets are all that’s accessible, don’t fear. The salad will nonetheless look lovely and style nice.

And tip: if the beets’ tops are nonetheless connected, don’t toss them! As an alternative, save them to make this yummy sautéed beet greens recipe. Waste not, need not!

Right here’s what else you’ll must make this beet salad recipe:

• Granny Smith apple – It provides crunch and sweet-tart taste. A ripe pear would work properly right here too.
• Contemporary greens – I like to make use of arugula or spring combine to create the salad’s contemporary base. A sprinkle of microgreens is a pleasant contact too.
• Tender goat cheese – An ideal associate for roasted beets! Its funky taste and creamy texture pair splendidly with the candy, earthy root veggies.
• Toasted walnuts – For additional earthiness, richness, and crunch.
• Thinly sliced shallot – For sharp depth of taste.
• Balsamic French dressing – I make my very own with olive oil, balsamic vinegar, just a little maple syrup, garlic, and mustard. Its candy, tangy taste actually brings the salad collectively.
• And flaky sea salt and contemporary black pepper – To make all of the flavors pop! I like the fragile crunch that the flaky salt provides to this beet salad, however in case you can’t discover it, common sea salt can be positive too.

Discover the whole recipe with measurements under.

Roasted Beet Salad Serving Ideas

This beet and goat cheese salad is an ideal facet dish for any fall or winter meal. You possibly can get pleasure from it for lunch with a bowl of potato leek or butternut squash soup or serve it for dinner with pasta, risotto, pizza, or polenta. It could even be an amazing addition to a vacation unfold. Serve it for Thanksgiving with basic dishes like inexperienced bean casserole, candy potato casserole, and mashed potatoes, or pair it with lasagna or baked ziti for an additional vacation meal.

To get forward, you may prepare dinner the beets and make the dressing as much as two days upfront and retailer them within the fridge. Simply earlier than serving, assemble the salad with the roasted beets, goat cheese, apple, walnuts, shallot, and greens. Drizzle on the dressing, and serve!

Extra Favourite Salad Recipes

Should you love this roasted beet salad recipe, strive certainly one of these contemporary salads subsequent:

Beet Salad with Goat Cheese and Balsamic

Prep Time: 15 minutes

Prepare dinner Time: 1 hr

Serves 4

This beet salad recipe is simply as fairly as it’s scrumptious! I like to serve it once I’m entertaining. If you wish to get forward, you may roast the beets and make the dressing as much as 2 days upfront and retailer them within the fridge. Assemble the salad simply earlier than serving.

• Four to five medium beets
• Additional-virgin olive oil, for drizzling
• 2 cups salad greens, arugula or spring combine
• ½ shallot, thinly sliced
• ½ inexperienced apple, thinly sliced
• ¼ cup toasted walnuts
• 2 ounces goat cheese, torn
• Microgreens, non-compulsory
• Balsamic French dressing
• Flaky sea salt
• Freshly floor black pepper

• Preheat the oven to 400°F.

• Wrap every beet in a chunk of aluminum foil and drizzle generously with olive oil and pinches of salt and pepper. Place the beets on a baking sheet and roast for 40 to 90 minutes, or till mushy and fork-tender. The time will rely upon the dimensions and freshness of the beets. Take away the beets from the oven, take away the foil, and put aside to chill. When they’re cool to the contact, peel the skins. I like to carry them underneath operating water and slide the skins off with my palms.

• Let the beets cool and chill them within the fridge till prepared to make use of.

• Assemble the salad with the greens, shallots, apples, walnuts, cheese, and microgreens, if utilizing. Drizzle with balsamic French dressing. Season with flaky sea salt and pepper and serve.