This salad combines earthy roasted beets, tangy goat cheese, and crunchy nuts to create a sophisticated, visually striking dish. It’s ideal as a starter or a light vegetarian main.
Ingredients & Key Components:
- 3 medium beets, roasted and cubed
- 2 cups baby spinach or arugula
- ¼ cup goat cheese, crumbled
- ¼ cup toasted pecans or walnuts
- Dressing: 3 tablespoons balsamic vinegar, 2 tablespoons extra virgin olive oil, 1 teaspoon honey, pinch of salt and pepper
Preparation Notes:
Wrap beets in foil and roast until tender, then allow them to cool to room temperature. Toast nuts in a dry skillet to bring out natural oils and intensify flavor. Crumble goat cheese last to maintain its delicate texture.
Assembly:
Lay the greens on a serving platter, arrange roasted beet cubes on top, sprinkle nuts and goat cheese evenly. Whisk the dressing ingredients and drizzle just before serving to avoid sogginess.
Flavor & Texture Profile:
Earthy, sweet beets contrast with creamy, tangy goat cheese, while the nuts add a satisfying crunch. The balsamic dressing ties everything together with subtle acidity and sweetness.
Serving Suggestions:
Perfect for dinner parties, paired with crusty bread or a light white wine. Works as a brunch centerpiece or holiday appetizer.
Variations:
- Use golden beets for visual contrast.
- Swap goat cheese for feta or blue cheese.
- Add orange segments or dried cranberries for added sweetness.
