Beet and Goat Cheese Salad
Beet and goat cheese salad roasts whole beets in foil until their earthy raw flavor mellows into a concentrated, almost caramelized sweetness. Crumbled goat cheese softens against the warm beet slices, its tangy acidity cutting through the root vegetable's density. Walnuts add crunch and a toasted nuttiness that bridges the two main flavors, and a drizzle of balsamic reduction ties everything together with a sweet-tart finish. Arugula's peppery bitterness underneath creates a sharp contrast against the beet's sweetness, giving the salad a depth that goes well beyond its short ingredient list.
Adjust Servings
Instructions
- 1
Wrap beets in foil, roast at 200C for 35 minutes, cool, and peel.
- 2
Cut beets into wedges and dry the arugula.
- 3
Toast walnuts in a pan for 1 minute.
- 4
Whisk balsamic, olive oil, and honey into a dressing.
- 5
Arrange arugula, beets, goat cheese, and walnuts, then drizzle dressing.
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