Roasted Beet Salad With Goat Cheese Recipe
When crafting a dish as visually stunning as it is delicious, a Roasted Beet Salad is a true showstopper. This vibrant salad elevates any dining table with its rich array of colors and tantalizes the taste buds with a medley of flavors. This recipe, inspired by our travels in England, marries earthy roasted beets with the indulgence of cheese. We hope you find this salad a wonderful addition to your recipes.
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Italian Restaurant Rendition of Roasted Beet Salad
During our Somerset travels, we journeyed by train from Dunster to the Roman inspired city of Bath, England. After checking in at The Forester & Flower, it was finally time for dinner. We came across the Ponte Vecchio Restaurant. This Italian dining establishment is set in a scenic location, just adjacent to the River Avon and the world-famous Pulteney Bridge. Our dinner starter was a roasted beet salad.
Selecting Beets
When selecting beets for a roasted beet salad, it’s crucial to choose ones that are fresh and vibrant in color, as these will yield the best flavor and texture in your dish. Ideally, you want to opt for homegrown beets from your garden whenever possible, as they offer a superior taste and freshness that store-bought variants can rarely match. Look for beets that are firm to the touch with smooth skin and bright green tops, which indicate they have been recently harvested.
Avoid beets with blemishes or soft spots, as these can affect the overall quality of your salad. By carefully selecting your beets, you ensure a deliciously earthy and sweet foundation for your roasted beet salad.
Our recipe to recreate the salad we were served at the Italian Restaurant follows below.
Roasted Beet Salad
A recipe for a Roasted Beet Salad inspired by a salad we enjoyed at Ponte Vecchio Restaurant in Bath, England.
Ingredients
- 1 large or 2 medium red beets
- 1 large or 2 medium golden beets
- 2 radishes
- Walnuts, chopped
- Microgreens
- Goat cheese
- Gorgonzola cheese
- Honey
- Dressing
Instructions
- Roast the beets at about 400 degrees for one hour. During this time, wrap the beets in aluminum foil drizzled with olive oil.
- After the beets have roasted and cooled, cut them into bite-sized pieces. Arrange them in a circle on a plate, alternating red and golden beets about an inch apart.
- Slice radishes thinly, placing a few slices on the plate.
- Add chopped walnuts, microgreens, and a little bit of each cheese.
- Drizzle the salad with honey.
- Lastly, add dressing of your choice. A honey mustard dressing or balsamic vinegar dressing make nice additions to this salad.
Serving Recommendations
This beet salad is a nice starter for an Italian-based pasta or seafood meal. Serve also with a side of bread and butter.
Conclusion
In conclusion, this salad is a delight for the taste buds. The vibrant colors and the blend of sweet, earthy flavors make it a standout dish for any occasion. Whether you’re serving it as a starter or a side dish, it promises to elevate your meal with its freshness and simplicity.
So next time you’re in the mood for something fresh and nutritious, remember this roasted beet salad recipe. It’s an easy way to impress your guests or simply enjoy a wholesome dish with your family. Happy cooking and bon appétit!
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