Roasted Beet Salad with Goat Cheese
With a sweet, earthy flavor, juicy texture, and beautiful ruby-red hue, beets make a salad into something sensational. The key to making them the highlight of a simple yet elegant salad is roasting, making the beets juicy and tender with a concentrated sweetness. Peeling is easier when the beets are still warm. Also, tossing the sliced beets with the dressing while they’re warm is a must. This allows them to absorb maximum flavor. Goat cheese, baby arugula, and toasted pistachios round out the dish, adding tang, peppery notes, and nuttiness. These flavors help to balance the beets’ sweetness. It’s important to look for bunches that contain beets of similar size so that the beets will roast evenly. If the beets are different sizes, remove the smaller ones from the oven as they become tender. You can use red or golden beets in this recipe, or a mix of both.
I have to share that Farmguy is not a fan of beets; however, during dinner, he mentioned–at least twice, that this salad was “really good.” So, if you don’t exactly love beets, you may still want to give this recipe a try. After all, I happen to agree with Farmguy. This salad is at the very least–really good, if not fabulous!
We enjoyed the roasted beet and goat cheese salad with a Spanish wine from Catalonia called Parés Balta Mas Petit (Cabernet Sauvignon, Garnatxa–$15). It paired well by complimenting the peppery arugula, nutty beets, and the creaminess of the goat cheese.
Roasted Beet Salad with Goat Cheese:
Serves 4
*Use organic ingredients when possible
Ingredients:
2 pounds beets, trimmed
2 tablespoons extra-virgin olive oil
4 teaspoons sherry vinegar
salt and pepper
2 ounces (2 cups) of arugula
2 ounces goat cheese, crumbled (1/2 cup)
2 tablespoons chopped unsalted pistachios, toasted
Method:
–Adjust oven rack to middle position and heat oven to 400 degrees. Wrap beets individually in aluminum foil and place on rimmed baking sheet. Roast beets until skewer inserted in center meets little resistance (you will need to unwrap beets to test them), 1 to 1 1/2 hours.
–Remove beets from oven and carefully open foil packets. When beets are cool enough to handle, carefully rub off skins using paper towel. Slice beets into 1/2-inch-thick wedges, and, if large, cut in half crosswise.
–Whisk oil, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Add beets, toss to coat, and let cool completely, about 20 minutes. Add arugula and gently toss to coat. Season with salt and pepper to taste. Transfer to platter, sprinkle with goat cheese and pistachios, and serve.
Categories: Photography, Recipe, Wine
I’m not much a fan of beets, either. Ironically, I don’t mind them in salads… So yeah, definitely gonna give this one a whirl! 🙂
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I agree that beets are much better in salads. Farmguy loved the combination of the beets with goat cheese. I hope you enjoy it! 🙂
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Sounds yummy! I love beets and my husband, not so much but I will try it tomorrow night!
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Thank you. I’m happy you’re going to try this wonderful beet salad! I hope you both enjoy it!
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Yum!! And I don’t really like beets. This looks delicious!
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Thanks so much, Jenny Marie. This salad turned out very well. Farmguy and I loved it! I’ll definitely make it again.
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I’ll have to give it a try 🙂
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I adore beets, but beet greens are the underrated best part. Have you ever tried sautéed beet greens? Cook them up with virgin olive oil and a whole bunch of garlic! Yum.
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I love beets, too. I don’t think I’ve had beet greens, but I’ve heard they’re delicious. I will definitely have to try them now! Thank you for the tips, Cherity. I hope you’re having a good spring and that all of your sweet critters are well. 😊
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Mmmm!! Salad looks delicious Tonya and I just love roasted beets (Doug not so much) but I’ll just tell him this salad was farm guy approved and maybe that will change his attitude 😉. Hope y’all are doing well!!
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Thanks very much, Melody. Scott’s not an enthusiastic vegetable-eater (but he’s gotten much better). However, he really liked this salad. The dressing and goat cheese add a lot of flavor. I believe Doug would enjoy it as well.
We’re fine. Spring is a time of projects on the farm, and there is always something to do! Starting to prepare my garden for summer planting soon! Hope you are well, too. 🙂 xo
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Love beets. This looks delicious.
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Many thanks. We absolutely loved it!
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Looks good Tonya, love Beetroot, and goats cheese!
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Thanks so much, Ritu. It’s a delicious combination of flavors!
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Looks it!!!
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Love Beets 😊 This looks yummy!!
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Beets are wonderful and so healthy, too. Thank you for visiting! 😊
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Really sounds yummy! Beets when done right is truly refreshing in a salad. Thanks😊
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Thank you, Garfield. I agree! I think this is a great salad for spring and summer. 🙂
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Reblogged this on BubblyBEE.com and commented:
Elegant Spring Beet Salad with a lovely Spanish wine pairing…compliments of fourthgenerationfarmgirl.com
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Thank you for reblogging, Becky! 🙂
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This salad sounds delicious. I’ve tasted this type of salad before and it’s always a treat.
Whose kitchen did you use since yours is out of commission at the moment?
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Hello, Rosalee! My name is Tonya. I’m a friend of Becky’s. She was very kind and gracious to reblog my recipe. Thank you for visiting. 🙂
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Hi Rosalee! This is my friend Tonya’s recipe and her lovely blog is fourthgenerationfarmgirl.com I am putting this salad on the top of my list to prepare as soon as my kitchen is back in commission. Can’t wait to get cookin’ again!
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🙂
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I have heard roasted beets can be really good. And heck, if this is Farmguy approved then I would be ashamed not to try it out sometime. 🙂
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I love roasted vegetables. I think roasting really brings out the flavor. Farmguy doesn’t always embrace his vegetables….unless there’s lots of butter and Parmesan cheese involved. So, it’s a positive sign that he enjoyed this beet salad! 😉
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I love beets in salads so I can’t wait to try this one! The goat cheese and nuts make it even more delicious! 😊
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Thanks so much. I’m really glad you may try it! Enjoy! 😊
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That does look very good indeed, Tonya.. I don’t like pistachios but do like walnuts instead!!! 🙂
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Thank you, Judy. I’m sure you could substitute walnuts! They’re great in salads too. 🙂
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Yes, they are 🙂
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I love the idea of roasting them, helping to be softer to chew and eat. I like the goat cheese and homemade salad dressing. I may sub walnuts or pecans for the pistachios. . . Yummy!
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Roasting gives the beets a really nice flavor.
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I will definitely use the way you showed this process, wrapped in tinfoil. . . Roasting.
Thank you for the clear directions. 🙂
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Thanks, Robin. 😊
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I’m thinking dinner😊
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Thank you, George. 🙂
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Okay, you are officially my #1 favourite blog. I can’t wait to use this recipe for the new beets I bought yesterday. Plus, that is some beautiful, beautiful photography.
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How very kind! Thanks so much. I’m delighted you enjoyed the post! Welcome!! 🙂
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