Beet & goat cheese salad
Indulge in the savory combination of sweet beets, creamy goat cheese, and crisp greens with this flavorful salad. Perfect for a light and refreshing meal!
Ingredients:
- 450g red beets, trimmed
- 1 cup balsamic vinegar, divided
- 2 cups loosely packed arugula
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 60g goat cheese, crumbled (about 1/2 cup)
- ¼ cup chopped toasted walnuts
Instructions:
- Preheat the oven to 200 °C. Line a rimmed baking sheet with a large piece of foil, then place the beets in the center of the foil. Fold the sides of the foil to create a sealed packet and pour in 1/2 cup of vinegar. Roast the beets until they are easily pierced with a knife, which should take about 45 minutes. Allow the foil packet to cool for 30 minutes before opening it.
- While the beets are roasting, boil the remaining 1/2 cup of vinegar in a small saucepan over medium-high heat. Let it simmer without stirring until it reduces to around 3 tablespoons, which usually takes about 10 minutes. Remove the saucepan from the heat (the mixture will thicken as it cools).
- After the beets have cooled down, peel and thinly slice them using a knife or a mandoline. Arrange the sliced beets on a platter, slightly overlapping each other.
- In a medium bowl, mix arugula with oil, salt, and pepper, then place it on top of the beets. Sprinkle with goat cheese and walnuts, and drizzle the balsamic reduction over the salad.
Summary:
- Calories: 979 kcal
- Fat: 53 g
- Protein: 31 g
- Carbs: 93 g
- Potassium: 2070 mg
- Magnesium: 216 mg