Description
The Beet, Apple, and Goat Cheese Salad is a visually stunning and flavorful dish that pairs roasted beets with crisp apples, creamy goat cheese, and toasted nuts. The earthy flavor of roasted beets is balanced by the sweet and tart bite of fresh apples, creating a harmonious fusion of tastes. Goat cheese adds a creamy richness, while toasted walnuts or pecans provide the perfect crunchy contrast. Topped with a simple dressing of olive oil, apple cider vinegar, Dijon mustard, and honey, this salad is not only a treat for the taste buds but also a feast for the eyes.
Ingredients
For the salad:
- 3 medium roasted beets, sliced
- 1 crisp apple (like Granny Smith or Honeycrisp), thinly sliced
- 4 cups mixed greens (arugula, spinach, or mesclun)
- ¼ cup soft goat cheese, crumbled
- ¼ cup toasted walnuts or pecans
- Optional: thinly sliced shallots or red onion
For the dressing:
- 3 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar or sherry vinegar
- 1 tsp honey or maple syrup
- ½ tsp Dijon mustard
- Salt & pepper to taste
Instructions
- Roast the beets (if not pre-roasted): Wrap in foil, roast at 200°C (400°F) for 45–60 mins until fork-tender. Cool, peel, and slice.
- Make the dressing: Whisk olive oil, vinegar, honey, mustard, salt, and pepper until smooth and emulsified.
- Assemble the salad: Layer greens on a platter. Top with beet slices, apple, goat cheese, nuts, and optional shallots.
- Dress & serve: Drizzle with dressing just before serving. Garnish with extra herbs or microgreens if desired.
Notes
Add a handful of toasted walnuts or pecans for crunch, or drizzle with balsamic glaze for extra richness. It also pairs well with grilled chicken or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 20 minutes (if roasting or boiling beets)
- Category: Salad
- Method: American
- Cuisine: Vegetarian