GOAT CHEESE AND BEET SALAD RECIPES

Name: Beet and Goat Cheese Salad
Total time: 1 h 45 min
Yield: Serves 6
Ingredients: 1 1/2 pounds (3 medium) red beets; 1 1/2 pounds (3 medium) yellow beets (red beets may be substituted); 1 tablespoon plus 1 teaspoon olive oil; Kosher salt; 2 tablespoons extra-virgin olive oil; 2 teaspoons aged balsamic vinegar; 4 ounces fresh soft goat cheese; Fleur de sel; Four-Pepper Mix or freshly ground black pepper; 12 nasturtium leaves, optional

BEET AND GOAT CHEESE SALAD RECIPE - NYT COOKING

Beet and Goat Cheese Salad Recipe - NYT Cooking image

Provided by Christine Muhlke

Total Time 1 hours 45 minutes

Yield Serves 6

Number Of Ingredients 10

Ingredients

1 1/2 pounds (3 medium) red beets
1 1/2 pounds (3 medium) yellow beets (red beets may be substituted)
1 tablespoon plus 1 teaspoon olive oil
Kosher salt
2 tablespoons extra-virgin olive oil
2 teaspoons aged balsamic vinegar
4 ounces fresh soft goat cheese
Fleur de sel
Four-Pepper Mix or freshly ground black pepper
12 nasturtium leaves, optional

Steps:

Preheat the oven to 350 degrees. Rinse the beets and pat dry. Brush with olive oil, sprinkle with salt and wrap individually in aluminum foil. Place on a rimmed baking sheet and cook until fork-tender, 75 to 90 minutes. While still warm, cool, peel the beets and cut into wedges. In a large bowl, toss them with extra-virgin olive oil and vinegar.
Scoop the goat cheese into the middle of a large serving platter. Arrange the beets and their dressing on top and around the cheese. Sprinkle with fleur de sel and four-pepper mix to taste. If you choose, garnish with nasturtium leaves.

BEET & GOAT CHEESE SALAD RECIPE | EATINGWELL

Beet & Goat Cheese Salad Recipe | EatingWell image

This stunning winter salad gets its sweet, earthy flavor from roasted beets and balsamic vinegar. Creamy goat cheese and peppery arugula add color and balance, while toasted walnuts add crunch. A mandoline is the best way to get thin, even slices from the roasted beets.

Provided by Karen Rankin

Categories Healthy Salad Recipes

Total Time 1 hours 35 minutes

Number Of Ingredients 8

Ingredients

1 pound red beets, trimmed
1 cup balsamic vinegar, divided
2 cups loosely packed arugula
1 tablespoon extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon ground pepper
2 ounces goat cheese, crumbled (about 1/2 cup)
¼ cup chopped toasted walnuts

Steps:

Preheat oven to 400 degrees F. Place a large piece of foil on a rimmed baking sheet; place beets in the center of the foil. Gather the sides of the foil up to make a packet; pour in 1/2 cup vinegar and seal the packet. Roast until the beets are very tender when pierced with a knife, about 45 minutes. Open the foil packet; let cool for 30 minutes.
Meanwhile, bring the remaining 1/2 cup vinegar to a boil in a small saucepan over medium-high heat. Cook, without stirring, until reduced to about 3 tablespoons, about 10 minutes. Remove from heat (the mixture will thicken as it cools).
When the beets are cool enough to handle, peel them, then slice very thinly with a knife or a mandoline. Arrange the sliced beets, overlapping slightly, on a platter.
Toss arugula with oil, salt and pepper in a medium bowl; arrange on top of the beets. Sprinkle with goat cheese and walnuts; drizzle with the balsamic reduction.

Nutrition Facts : Calories 225.1 calories, CarbohydrateContent 23.3 g, CholesterolContent 3.9 mg, FatContent 11.5 g, FiberContent 3.9 g, ProteinContent 6.2 g, SaturatedFatContent 3 g, SodiumContent 316.9 mg, SugarContent 17.7 g

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