Salad enthusiasts, prepare to have your taste buds tantalised by this symphony of flavours – the Roasted Beet Salad with Goat Cheese and Arugula.
This culinary masterpiece features roasted beets, their natural sweetness enhanced by the roasting process, providing a delightful contrast to the tangy creaminess of goat cheese.
The peppery arugula adds a touch of zest, while the balsamic reduction ties all the elements together with its rich, syrupy goodness.
How to Make a Delicious Roasted Beet Salad
Embark on a flavourful adventure with this vibrant roasted beet salad, where the rich sweetness of beets beautifully balances the creamy tang of goat cheese and the peppery kick of arugula.
All elegantly drizzled with a luscious balsamic reduction.
All elegantly drizzled with a luscious balsamic reduction.
Equipment
- Sharp knife
- Cutting board
- Paper towels
- Measuring cups and spoons
- Large bowl
- Baking tray
- Baking paper
Ingredients
For the Roasted Beets:
- 2 medium beets
- 1 Tbsp of olive oil
- ½ tsp of salt
- ¼ tsp of black pepper
For the Salad:
- 4 cups arugula/rocket washed and dried
- ½ cup of crumbled goat cheese
- ¼ cup of chopped toasted walnuts
- ¼ cup of balsamic reduction see instructions below
For the Balsamic Reduction:
- ½ cup of balsamic vinegar
Instructions
- Preheat the oven to 200°C (400°F).
- Peel, dice and wash the 2 medium beets.
- Pat dry with paper towel.
Roasting The Beets:
- In a large bowl, toss the beet cubes with 1 Tbsp of olive oil, ½ tsp of salt, and ¼ tsp of black pepper.
- Spread the beets evenly on a baking sheet lined with parchment paper.
- Roast for 40-50 minutes, or until the beets are tender and slightly caramelised.
- While the beets are roasting, prepare the balsamic reduction.
Balsamic Reduction:
- In a small saucepan, bring the ½ cup of balsamic vinegar to a simmer over medium heat.
- Reduce heat to low and simmer for 15-20 minutes, or until the vinegar has thickened to a syrupy consistency.
Assemble the salad:
- Once the beets have cooled, assemble the salad.
- In a large bowl, combine the 4 cups arugula/rocket, roasted beets, ½ cup of crumbled goat cheese, and ¼ cup of chopped toasted walnuts.
- Drizzle with ¼ cup of balsamic reduction and toss gently to coat.
Notes
Tips:
- For extra flavour, marinate the goat cheese in balsamic vinegar for 30 minutes before crumbling it over the salad.
- Add a touch of sweetness by sprinkling dried cranberries or pomegranate seeds over the salad.
- If you prefer a milder flavour, substitute feta cheese for goat cheese.
Serving Suggestions:
- Pair this salad with a light vinaigrette or a drizzle of balsamic glaze for an extra burst of flavour.
- Serve it as a refreshing side dish for grilled Chicken or fish.
- Serve as an extra side dish at your next Barbecue.
- Enjoy it as a light lunch or a satisfying Appetiser.
Conclusion:
With its tantalising combination of flavours and textures, the Roasted Beet Salad with Goat Cheese and Arugula is a culinary masterpiece that will surely impress even the most discerning palates. So, gather your ingredients, fire up your oven, and embark on a culinary adventure that will leave your taste buds dancing with delight.
This salad tastes so good with all the different flavours ans textures combining perfectly. Good stuff