With beets you need flavor, that’s why I paired this dish with goat cheese, onions, and shredded carrots. It is a simple salad although the beets take about 50 minutes to bake, this one is worth it. It’s bold, crunchy, earthy, yet the goat cheese adds a great tangy & creamy element to balance this dish out. I mixed the goat cheese with milk and vinegar to give it a more whipped texture, which I loved! It’s unique, but worth trying! If you try this, please let me know what you think.
Prep Time: 7 minutes
Cook Time: 50 minutes
Total Time: 57 minutes
Ingredients to make Beet & Goat Cheese Salad:
3-4 beets washed
1/4 tsp salt
1 cup chopped greens- spring mix, romaine, or butter lettuce would be best
1/3 cup white onion- thinly sliced
1 large carrot- shredded
1 tbsp olive oil
4oz goat cheese
2 tbsp milk
1/2 tsp vinegar
pinch of salt
How to make Beet & Goat Cheese Salad:
Preheat oven to 400 degrees. Place the 3-4 beets on a sheet of aluminum foil, then sprinkle with the 1/4 tsp of salt. Wrap the aluminum foil to secure the beets then bake for 50-60 minutes. Let cool for 20-30 minutes.
Next in a medium size bowl add the greens, onion, shredded carrot, and olive oil. Mix then set aside.
In a small bowl combine the goat cheese, milk, vinegar, and salt. Use a fork to ‘whip’ the ingredients together.
Once the beets have cooled cut the top and bottom off (I like doing this after they have cooked and are soft). Next remove the skin by rubbing the sides, it should peel right off. Cut the beets into thin slices, then add to the salad bowl. Gently toss the salad until combined, lastly add the goat cheese in clusters to the top of the salad.
If you have time, let the beet salad marinate overnight for a more flavorful salad.