By Brandon McDearis
Recreating restaurant meals can be a challenge for anyone, even the seasoned cook. However salads, such as this one with beets and goat cheese, are a good place to start when trying to compete with the pros in imitating items on an upscale menu. Anyone can prepare this salad; even the greenest of cooks. Its flavor and visual appeal is guaranteed to impress those served.
Just the short list of ingredients in this recipe offers a contrast of intricate flavors, while also providing copious nutritional benefits. Beets and greens are two of the world’s healthiest foods that thankfully pair well together. The tender roasted beets get enhanced with the tanginess of the goat cheese and the sweetness of the balsamic vinaigrette. This recipe is a great side salad, but it can easily be turned into a full meal with the addition of some hearty ingredients such as nuts, beans, or avocado. For added color, I like to do a mix of red and yellow beets. This salad serves 6.
Ingredients:
- 4 medium fresh beets
- 2 tablespoons salt
- 5-8 ounces spring mix or arugula
- 2 carrots, peeled and shredded
- 1 cup cherry or grape tomatoes, sliced in half
- 1 cucumber, diced
- ¼ cup (2oz) goat cheese
Dressing
- ½ shallot finely chopped
- 1 small clove garlic minced
- 1 teaspoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon water
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons extra virgin olive oil
Preparation:
- Thoroughly wash the beets then separate them from their leaves. Discard the stems and leaves (the leaves can be saved and eaten).
- Toss the beets with the 3 tbsp. of salt and then put them in a pan and into a 375-degree oven.
- Check them after 30 minutes by piercing one with a pairing knife. If they do not feel soft enough for the knife to easily penetrate to the middle of the beet, put them back in the oven for another 10-15 minutes. Note: A very large beet can take over an hour to cook while a small one can be done in 20-30 minutes. The size of your beets will determine your cook time.
- Remove the beets from the oven and let them cool for 15 minutes. Once they are cool enough to handle, then peel the skin off with a knife and slice them into 4-6 pieces (again, depending on the size of the beet). Cool completely in the refrigerator.
- Prep the rest of the salad while the beets are cooling off and layer in a large bowl. Sprinkle with goat cheese and top with the roasted & cooled beets.
- Drizzle with dressing after serving.
Nutrition Facts:
Calories: 147 / Fat: 7g / Saturated Fat: 3g / Carbohydrates: 9g / Fiber: 3g / Protein: 3g
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Brandon McDearis is the owner of Your Way Cuisine, www.yourwaycuisine.com, a personal chef and nutrition consulting business. He is also a professional wanderer that spends much of his year trotting the globe and working in places such as Alaska, Australia, and Antarctica.
