Classic Roasted Beet and Goat Cheese Salad
The Classic Roasted Beet and Goat Cheese Salad is a vibrant, nutritious dish that combines earthy roasted beets with the creaminess of goat cheese, perfect for a light lunch or a starter for dinner.
This dish can be prepared in approximately 45 minutes, with a moderate difficulty level, making it accessible for both novice and experienced cooks.
Ingredients:
- 4 medium-sized beets
- 4 cups mixed salad greens (e.g., arugula, spinach, or mixed lettuce)
- 4 oz goat cheese, crumbled
- 1/2 cup walnuts, toasted
- 1/4 cup red onion, thinly sliced
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Cooking Steps:
- Preheat your oven to 400°F (200°C).
- Wash the beets thoroughly, trim the tops and roots, and wrap them individually in aluminum foil.
- Roast the beets in the preheated oven for about 30-35 minutes, or until they are tender (you can check with a fork).
- Once cooked, allow the beets to cool slightly, then peel off the skin using your hands or a paper towel. Cut the beets into bite-sized wedges.
- In a large bowl, combine the mixed salad greens, roasted beets, sliced red onion, and toasted walnuts.
- In a separate small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper to create the dressing.
- Drizzle the dressing over the salad and toss gently to combine.
- Top the salad with crumbled goat cheese before serving.
Enjoy your delicious salad!
- The Original Pro Chopper - Our superstar veggie slicer has been creating waves on TikTok! Simple to use,...
- Easy Meal Prep with Rust-Resistant Blades - Our vegetable chopper is perfect for anyone who wants to eat...
- 5-Star Design - The soft-grip TPU handle ensures controlled chopping, while the non-skid rubber base...
Roasted Beet, Arugula, and Goat Cheese Bowl
The Roasted Beet, Arugula, and Goat Cheese Bowl is a delightful and healthy dish that brings together the earthy sweetness of roasted beets with peppery arugula and creamy goat cheese.
This nourishing bowl is perfect for a quick lunch or a light dinner, and can be prepared in about 35 minutes, making it ideal for cooks of all skill levels.
Ingredients:
- 2 medium-sized beets
- 4 cups arugula
- 4 oz goat cheese, crumbled
- 1/2 cup cooked quinoa
- 1/4 cup walnuts, toasted
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Cooking Steps:
- Preheat your oven to 400°F (200°C).
- Wash the beets, trim the tops and roots, and wrap them individually in aluminum foil.
- Roast the beets in the oven for approximately 30-35 minutes, until they are tender.
- Allow the beets to cool slightly, then peel off the skin and cut them into bite-sized wedges.
- In a large bowl, combine the arugula, cooked quinoa, roasted beets, and toasted walnuts.
- In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper to create the dressing.
- Drizzle the dressing over the salad and toss gently to combine.
- Top the bowl with crumbled goat cheese before serving.
Enjoy your nourishing bowl!
- Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get...
- Premium Material : All parts of the rotary cheese grater are made of food grade ABS material, no BPA. The...
- Three Option Grater : The parmesan cheese grater finishes food preparation with slicing, shredding and...
Warm Quinoa Salad With Roasted Beets and Goat Cheese
The Warm Quinoa Salad with Roasted Beets and Goat Cheese is a satisfying and nutritious dish that combines the nutty flavor of quinoa with the sweetness of roasted beets and the creaminess of goat cheese.
Perfect for a filling lunch or a light dinner, this salad can be prepared in about 40 minutes and is suitable for cooks of all skill levels.
Ingredients:
- 1 cup quinoa
- 2 medium-sized beets
- 4 oz goat cheese, crumbled
- 1/4 cup walnuts, chopped
- 2 cups vegetable broth (or water)
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- Fresh parsley, for garnish (optional)
Cooking Steps:
- Preheat your oven to 400°F (200°C).
- Wash the beets, trim the tops and roots, and wrap them tightly in aluminum foil.
- Roast the beets in the oven for about 30-35 minutes, until tender. Once cool, peel and slice them into wedges.
- While the beets are roasting, rinse the quinoa under cold water. In a saucepan, bring the vegetable broth (or water) to a boil, then add the quinoa.
- Reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
- In a large bowl, combine the cooked quinoa, roasted beet wedges, and chopped walnuts.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper to create the dressing.
- Drizzle the dressing over the quinoa salad and toss gently to mix.
- Top the salad with crumbled goat cheese and parsley if desired. Serve warm and enjoy!
- 💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage...
- ✅ POWERFUL, QUICK & EASY TO USE: Simply press the button to start. The device vacuum seals a bag in 5...
- ♻️ REUSABLE & RESEALABLE BAGS: Chef Preserve comes with dishwasher, freezer, refrigerator, and...
Spinach Salad With Roasted Beets and Crumbled Goat Cheese
Ingredients:
- 4 cups fresh spinach leaves
- 2 medium-sized beets
- 4 oz goat cheese, crumbled
- 1/4 cup walnuts, toasted
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Fresh mint or basil leaves, for garnish (optional)
Cooking Steps:
- Preheat your oven to 400°F (200°C) and wrap the washed beets in aluminum foil.
- Roast the beets in the oven for 30-35 minutes, or until tender. Once cool, peel and slice them into wedges.
- In a large bowl, combine the fresh spinach and roasted beet wedges.
- In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper to make the dressing.
- Drizzle the dressing over the spinach and beets, tossing gently to coat.
- Top the salad with crumbled goat cheese and toasted walnuts. Garnish with fresh mint or basil if desired. Serve immediately and enjoy!
- Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast
- Cooking Flexibility: High or low slow cooking settings, with convenient warm function for ideal serving...
- Convenient: Set it and forget it feature enables you to cook while at work or performing daily tasks
Roasted Beet and Goat Cheese Salad With Candied Walnuts
This Roasted Beet and Goat Cheese Salad with Candied Walnuts is a delightful dish that combines earthy roasted beets with creamy goat cheese and sweet, crunchy candied walnuts.
Perfect as a light lunch or a side salad, it takes about 45 minutes to prepare and is moderately easy to make, making it suitable for cooks of all skill levels.
Ingredients:
- 4 cups mixed salad greens
- 2 medium-sized beets, roasted and sliced
- 4 oz goat cheese, crumbled
- 1/2 cup walnuts
- 1/4 cup granulated sugar
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
- Fresh herbs (like thyme or parsley) for garnish (optional)
Cooking Steps:
- Preheat your oven to 350°F (175°C). Spread walnuts on a baking sheet, sprinkle with sugar, and toast for about 10 minutes or until golden and caramelized. Let them cool.
- In a large bowl, combine the mixed salad greens and roasted beet slices.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper to make the dressing.
- Drizzle the dressing over the salad, tossing gently to combine.
- Top the salad with crumbled goat cheese and cooled candied walnuts.
- Garnish with fresh herbs if desired, and serve immediately for a revitalizing meal! Enjoy!
- 100% Leak-proof: Guaranteed no-spill seal and secure latches
- Crystal-clear Tritan Built: Stain-resistant and odor-resistant material for a clear view of contents
- Lightweight & Sturdy: Easy to carry, yet durable for everyday use
Mediterranean Roasted Beet and Goat Cheese Bowl
The Mediterranean Roasted Beet and Goat Cheese Bowl is a vibrant and nutritious dish that showcases the flavors of the Mediterranean while being both filling and invigorating.
With a preparation time of about 30 minutes, this bowl is easy to assemble, making it perfect for a quick dinner or a healthy lunch option.
Ingredients:
- 2 medium-sized beets, roasted and diced
- 4 cups cooked quinoa or couscous
- 4 oz goat cheese, crumbled
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Cooking Steps:
1. Start by roasting the beets. Preheat your oven to 400°F (200°C), wrap each beet in foil, and roast for about 30-40 minutes until tender.
Once cool, peel and dice them.
2. Cook the quinoa or couscous according to package instructions, then fluff with a fork and set aside.
3. In a large bowl, combine the cooked quinoa (or couscous), roasted diced beets, cherry tomatoes, cucumber, and olives.
4. Drizzle with olive oil and lemon juice, then season with salt and pepper. Toss to combine.
5. Top the salad bowl with crumbled goat cheese and feta cheese, and garnish with fresh parsley.
6. Serve immediately for a wholesome and delicious meal! Enjoy!
- 𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units...
- 𝗣𝗿𝗲𝗰𝗶𝘀𝗲 𝗥𝗲𝘀𝘂𝗹𝘁𝘀: Accurately weighs up to 11 lb/5 kg with 1 g...
- 𝗦𝗶𝗺𝗽𝗹𝗲 & 𝗖𝗼𝗺𝗽𝗮𝗰𝘁: The small and sleek scale is a perfect fit for...
Roasted Beet, Apple, and Goat Cheese Salad
The Roasted Beet, Apple, and Goat Cheese Salad is a revitalizing and colorful dish that beautifully balances sweet and savory flavors. Perfect as a light lunch or a delightful side dish, it takes about 25 minutes to prepare and is suitable for cooks of all skill levels.
Ingredients:
- 2 medium-sized beets, roasted and diced
- 1 large apple, thinly sliced (preferably a sweet variety like Fuji or Honeycrisp)
- 4 oz goat cheese, crumbled
- 4 cups mixed salad greens (such as arugula, spinach, or spring mix)
- 1/4 cup walnuts, toasted and roughly chopped
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
Cooking Steps:
- Begin by roasting the beets. Preheat your oven to 400°F (200°C), wrap each beet in foil, and roast for about 30-40 minutes until tender. Once cool, peel and dice them.
- While the beets are roasting, wash and dry the mixed greens, and place them in a large serving bowl.
- Slice the apple into thin rounds or wedges and set aside.
- After the beets are ready, combine the roasted beets, apple slices, and toasted walnuts in the bowl with the greens.
- In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper to create the dressing. Drizzle over the salad.
- Top with crumbled goat cheese and gently toss to combine, ensuring everything is well-dressed.
- Serve immediately as a fresh and vibrant salad! Enjoy!
- Instant Read Food Thermometer | Our instant read thermometer features a temperature probe and advanced,...
- Multi-Use | From bbq thermometer to baking thermometer, our digital food thermometer for cooking is...
- Easy-Read Digital Thermometer For Cooking | Large instant thermometer dial with bright blue backlight...
Beet and Goat Cheese Salad With Avocado and Pumpkin Seeds
The Beet and Goat Cheese Salad with Avocado and Pumpkin Seeds is a nutritious and satisfying dish that combines a delightful mix of flavors and textures.
This vibrant salad is great for a light lunch or as a side for dinner and can be prepared in about 20 minutes. The recipe is beginner-friendly, making it accessible for all home cooks.
Ingredients:
- 2 medium-sized beets, roasted and diced
- 4 oz goat cheese, crumbled
- 1 ripe avocado, diced
- 4 cups mixed salad greens (such as arugula or baby spinach)
- 1/4 cup pumpkin seeds, toasted
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Cooking Steps:
- After roasting and dicing the beets (instructions provided in the previous recipe), place the mixed salad greens in a large serving bowl.
- Add the roasted beets, avocado, and pumpkin seeds to the bowl with the greens.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
- Drizzle the dressing over the salad and gently toss to combine all the ingredients.
- Top the salad with crumbled goat cheese.
- Serve immediately, enjoying the fresh flavors and textures!
- Versatile 54-Piece Collection: Elevate your kitchen with the Home Hero 54-Piece Kitchen Utensil Set, a...
- Durable and Long-Lasting: Crafted from premium stainless steel, these kitchen utensils are designed to...
- Perfect Holiday Gift: Delight your loved ones with this kitchen utensils gift set this festive season....
Roasted Beet, Fig, and Goat Cheese Salad
The Roasted Beet, Fig, and Goat Cheese Salad is a delicious and elegant dish that combines the earthy sweetness of beets with the rich creaminess of goat cheese and the delightful texture of figs.
This simple yet sophisticated salad can be prepared in about 30 minutes and is perfect for a light lunch or as an impressive side for dinner, making it suitable for cooks of any skill level.
Ingredients:
- 2 medium-sized beets, roasted and sliced
- 1 cup fresh figs, quartered (or dried figs, chopped)
- 4 oz goat cheese, crumbled
- 4 cups arugula or mixed salad greens
- 1/4 cup walnuts, toasted and chopped
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
Cooking Steps:
- Preheat your oven to 400°F (200°C) and roast the beets until tender (about 30-40 minutes). Let cool, then slice.
- In a large bowl, combine the arugula or mixed greens with the roasted beet slices and quartered figs.
- In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper.
- Drizzle the dressing over the salad and gently toss to combine.
- Top the salad with crumbled goat cheese and chopped walnuts.
- Serve immediately, enjoying the harmonious blend of flavors!
- 24-ounce insulated stainless-steel water bottle with a FreeSip spout and push-button lid with lock
- Patented FreeSip spout designed for either sipping upright through the built-in straw or tilting back to...
- Protective push-to-open lid keeps spout clean; convenient carry loop doubles as a lock
Roasted Beet, Carrot, and Goat Cheese Bowl With Citrus Vinaigrette
The Roasted Beet, Carrot, and Goat Cheese Bowl With Citrus Vinaigrette is a vibrant and nutritious dish that combines the sweetness of roasted beets and carrots with the tangy flavor of goat cheese, all brought together by a revitalizing citrus vinaigrette.
This colorful bowl can be prepared in about 35 minutes and is suitable for cooks of all skill levels, making it perfect for a wholesome lunch or dinner.
Ingredients:
- 2 medium-sized beets, roasted and diced
- 2 medium-sized carrots, peeled and diced
- 4 oz goat cheese, crumbled
- 2 cups cooked quinoa
- 4 cups spinach or mixed greens
- 1/4 cup walnuts, toasted and chopped
- Zest and juice of 1 orange
- Zest and juice of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
Cooking Steps:
1. Preheat your oven to 400°F (200°C). Spread the diced carrots and beets on a baking sheet, drizzle with olive oil, and season with salt and pepper.
Roast for 25 minutes, until tender.
2. In a large bowl, combine the cooked quinoa with the roasted beets and carrots.
3. In a small bowl, whisk together the orange zest, orange juice, lemon zest, lemon juice, olive oil, salt, and pepper to create the citrus vinaigrette.
4. Pour the vinaigrette over the quinoa mixture and gently toss to combine.
5. Serve the mixture on a bed of spinach or mixed greens, and top with crumbled goat cheese and chopped walnuts.
6. Enjoy this colorful and wholesome bowl!
Grilled Vegetable Salad With Roasted Beets and Goat Cheese
The Grilled Vegetable Salad With Roasted Beets and Goat Cheese is a stunningly colorful and nutrient-packed dish that combines the earthy sweetness of roasted beets with smoky grilled vegetables and creamy goat cheese.
Perfect for a summer gathering or a light dinner, this salad takes about 40 minutes to prepare and is suitable for cooks of all skill levels.
Ingredients:
- 2 medium-sized beets, roasted and diced
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 1 red onion, sliced into rings
- 1 cup cherry tomatoes, halved
- 4 oz goat cheese, crumbled
- 4 cups mixed salad greens (arugula, spinach, or spring mix)
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- Fresh herbs (basil or parsley) for garnish (optional)
Cooking Steps:
1. Preheat the grill to medium-high heat.
2. Toss the sliced zucchini, bell pepper, and red onion in 1 tablespoon of olive oil, and season with salt and pepper.
3. Grill the vegetables for about 5-7 minutes, turning frequently, until they are tender and have nice grill marks.
In the last few minutes of grilling, add the halved cherry tomatoes to the grill just to char lightly.
4. In a large bowl, combine the roasted beets and grilled vegetables. Drizzle with the remaining olive oil and balsamic vinegar, tossing gently to mix.
5. Serve the vegetable mixture over a bed of mixed salad greens, topping with crumbled goat cheese and fresh herbs if desired.
6. Enjoy your flavorful and wholesome grilled vegetable salad!
