Beetroot Salad with Goat Cheese and Balsamic
BackBeetroot Salad with Goat Cheese and Balsamic
This beet salad recipe is a stunning side dish! Goat cheese, apples, and rocket fill it with a delightful mix of textures and flavours.
Ingredients
- 5 to 6 baby beets
- Extra-virgin olive oil, for drizzling
- 2 cups rocket
- ½ shallot, thinly sliced
- ½ green apple, thinly sliced
- ¼ cup toasted walnuts
- 60g goat cheese, torn
- Flaky sea salt
- Freshly ground black pepper
Balsamic vinaigrette
- ¼ cup balsamic vinegar
- 1 teaspoon honey or maple syrup
- 1 garlic clove, grated
- 2 teaspoons Dijon mustard
- ½ teaspoon sea salt
- Freshly ground black pepper
- 6 tablespoons extra-virgin olive oil
Method
- In a small bowl, whisk together the vinegar, honey, garlic, mustard, salt, and several grinds of pepper.
- Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.
- Slice the beets into thin rounds. Assemble the salad with the greens, shallots, apples, beets, walnuts, cheese, and microgreens, if using. Drizzle with balsamic glaze. Season with flaky sea salt and pepper and serve.
Enjoy!
Recipe by Love and Lemons