Beet Salad is a nice recipe to enjoy the vibrant root vegetable! This dish looks as festive and colorful as it tastes! And its dressing is so yummy!
Goat Cheese Beet Salad
Beet Salad features the purple-red vegetable that tastes earthy. It goes well with anything fresh and the greens in this recipe complement it.
Aside from being colorful and appetizing, I like how the varying textures of the ingredients complement each other, too. The crunchy pine nuts and the crumbly goat cheese go well with the rest of the ingredients.
And the pomegranate seeds elevate the freshness of this dish even more. And the taste also complements the earthiness of the vegetables.
The dressing is rich in flavors but remains light. It is made with balsamic vinegar, a flavorful grape product, citrus, a sweetener, olive oil, and salt and pepper.
The balance is perfect with the rest of the dish! And I like how I can make it at home and adjust the taste however I like it.
If my vegetables are a bit too sweet, then, I cut down on the dressing’s sweetness. Otherwise, I sometimes add more of the sweetener to balance the sour ingredients.
What goes into Beet Salad?
Aside from the pre-cooked and cubed beetroots, the following ingredients go into the salad:
- baby spinach
- mixed greens
- pine nuts
- crumbled goat cheese
- pomegranate seeds
For the dressing, prepare the following:
- olive oil
- balsamic vinegar
- lemon juice
- orange juice
- ground black pepper
Is Beet Salad healthy?
Yes, this dish is healthy. Making it with fresh ingredients is the foundation of this healthy dish. You get no unnecessary preservatives by making the dressing from scratch.
The vegetables are all nutritious, too, especially the main ingredient. The root vegetable is a good source of fiber, inorganic nitrates that help with lowering blood pressure, and vitamins and minerals including folate and vitamin C.
How to make Beet Salad from scratch?
- Prepare the dressing: Simply whisk everything together in a bowl. If you are going to use it later, put it in an airtight container then refrigerate. Shake before use.
- Prepare the ingredients: Pre-cook the beets and remove the skin. Then, cut into cubes. Gather the rest of the ingredients.
- Assemble: Simply layer the ingredients starting with the greens and ending with a drizzle of the dressing.
Can you eat raw beets in a salad?
Yes! You can simply peel them and grate or thinly slice them. Then, use them in this recipe.
What to serve with Beet Salad?
This makes for a great side to meaty, vegetarian, or grain dishes. It goes well with almost anything! Here are some suggestions:
What else can you add to Beet Salad?
You can add your favorite ingredients and here are some of the possible add-ons:
- meat like roasted beef
- dried cranberries
Can you make it ahead?
To make it ahead, you can cook the root vegetable 3 days in advance and keep them refrigerated. Then, assemble the rest of the ingredients later.
The same goes for the dressing. You can keep it refrigerated, then shake well before using later.
- Wear gloves when preparing the root vegetables. They stain and you need to be careful when handling.
- To cook, you can wrap each beet in aluminum foil and cook in the oven until softened. You can then easily peel off the thin skin by rubbing through the foil.
- If you have pine nuts, you can use toasted pecans, pepitas, or even almonds.
- Instead of goat cheese, you can use feta.
Beet Salad with Goat Cheese
Beet Salad is a nice
recipe to enjoy the vibrant root vegetable! This dish looks as
festive and colorful as it tastes! And its dressing is so yummy!
- 12 oz fresh baby spinach
- 4 beets cooked and cut into cubes
- 1/2 cup pine nuts
- 1 cup goat cheese crumbled
- 1/2 cup pomegranate seeds
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 3 tablespoons balsamic reduction
- 2 tablespoons pomegranate juice
- 2 tablespoons honey
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
Add dressing ingredients to a mason jar and shake well to combine.
Store in the fridge if not using. Shake before using it.
Add all the salad ingredients to a plate, starting with the spinach.
Drizzle the dressing on top.
Toss and serve.