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Roasted Golden Beet and Goat Cheese Salad

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Salads are often considered the unsung heroes of the culinary world. They’re sometimes overlooked, but when done right, a salad can be a star in its own right. The Roasted Golden Beet and Goat Cheese Salad is one such shining example – a dish that combines a variety of flavors and textures to create a delightful eating experience.

The Magic of the Roasted Golden Beet and Goat Cheese Salad

This salad is a fusion of sweet, tangy, earthy, and nutty flavors, all brought together by a simple yet flavorful balsamic dressing. The golden beets, roasted to perfection, add a subtle sweetness and a soft texture, while the creamy goat cheese provides a contrasting tanginess. The pistachios lend a satisfying crunch, and the fresh basil leaves bring a refreshing aroma. It’s a salad that feels like a celebration of summer’s bounty.

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Ingredients

To make this salad, you’ll need extra virgin olive oil, medium golden beets, fresh thyme leaves, cherry or grape tomatoes, a small red onion, baby arugula, balsamic vinegar, garlic cloves, pistachios, creamy goat cheese, and fresh basil leaves. Each ingredient contributes its own unique flavor and texture, making every bite a delightful surprise.

  • 3 tbsp extra virgin olive oil divided
  • 4 medium golden beets peeled and chopped
  • 1 tbsp fresh thyme leaves
  • sea salt and black pepper to taste
  • 2 cups cherry tomatoes halved
  • 1 small red onion thinly sliced
  • 4 cups baby arugula
  • 3 tbsp balsamic vinegar
  • 2 garlic cloves minced
  • 1/4 cup pistachios chopped
  • 3 oz creamy goat cheese crumbled
  • 3 tbsp fresh basil leaves chopped

The Process

Begin by preheating your oven and preparing your baking sheet. Toss the chopped golden beets with olive oil and fresh thyme, season to taste, and roast until they’re fork-tender and slightly browned.

While the beets are cooling, whisk together the remaining olive oil, balsamic vinegar, and minced garlic for your dressing. Season to taste and set it aside.

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In a large salad bowl or serving platter, combine the tomatoes, red onion, and baby arugula. Top with the cooled roasted beets, chopped pistachios, crumbled goat cheese, and chopped fresh basil. Serve immediately with the balsamic dressing on the side.

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The Verdict

The Roasted Golden Beet and Goat Cheese Salad is more than just a salad – it’s a celebration of flavors and textures. It’s a dish that proves that salads can be just as exciting and satisfying as any main course. And with the option to easily convert it to a vegan dish by eliminating the goat cheese, it’s a versatile recipe that can cater to various dietary preferences. So why not give this salad a try? You might just find it becomes a new favorite in your meal rotation. Enjoy!

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Roasted Golden Beet and Goat Cheese Salad

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Course: Side Dish, Side Dishes, Vegetables side
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 310kcal
Author: Iva Ursano

Ingredients

  • 3 tbsp extra virgin olive oil divided
  • 4 medium golden beets peeled and chopped
  • 1 tbsp fresh thyme leaves
  • sea salt and black pepper to taste
  • 2 cups cherry tomatoes halved
  • 1 small red onion thinly sliced
  • 4 cups baby arugula
  • 3 tbsp balsamic vinegar
  • 2 garlic cloves minced
  • 1/4 cup pistachios chopped
  • 3 oz creamy goat cheese crumbled
  • 3 tbsp fresh basil leaves chopped

Instructions

  • Preheat oven to 400°F and line a large baking sheet with a piece of parchment paper or a Silpat® baking mat.
  • Toss the chopped golden beets with one tablespoon olive oil and fresh thyme. Season with salt and black pepper, to taste. Place in the pre-heated oven and roast until the beets are fork-tender and slightly browned, approximately 35-40 minutes. Remove from oven and set aside to cool.
  • Whisk the remaining olive oil with the balsamic vinegar and minced garlic in a small bowl. Season with salt and black pepper, to taste. Transfer dressing to an airtight serving container and set aside.
  • Add the tomatoes, red onion, and baby arugula to a large salad bowl or serving platter. Top with the roasted beets, pistachios, goat cheese, and fresh basil. Serve immediately with the balsamic dressing on the side. Enjoy!

Notes

This recipe can easily be converted to a vegan dish by eliminating the goat cheese.

Nutrition

Calories: 310kcal | Carbohydrates: 28g | Protein: 10g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 10mg | Sodium: 229mg | Potassium: 948mg | Fiber: 7g | Sugar: 18g | Vitamin A: 1309IU | Vitamin C: 34mg | Calcium: 127mg | Iron: 3mg
On and Off Keto | + posts

Iva discovered the keto diet back in 2020 and has experimented with it, off and on. She recently took over this site and shares experiences, her knowledge and some yummy recipes. She also runs a women only website Women Blazing Trails.

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