| Prep: 60 mins | Cook: 60 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 396 | 31g | 9g | 20g |
| sugars | fibre | protein | salt |
| 16g | 5g | 11g | 1.41g |
Why I Love Belgian Roasted Beetroot and Goat Cheese Salad
There’s something warming about a well-balanced salad that draws me in every time. Today, I’d like to share a recipe that hails from the heart of Europe – the Roasted Beetroot and Goat Cheese Salad. A harmonious blend of earthy beetroot, creamy goat cheese, and a tangy dressing, this salad stands as a testament to the versatility of simple ingredients. This plate is an artful balance between my love for humble, traditional foods rooted in my Montana childhood, and my passion for exploring exciting flavors from different cuisines.
The Inspiration Behind the Dish
This recipe was inspired by Sergio Herman, a Michelin star Belgian chef known for his innovative take on traditional European dishes. In a similar vein, I decided to make an unassuming salad the star of the show, marrying exquisite flavors lifted straight from a Belgian kitchen with a rustic, homely character reminiscent of Montana fare.
Flavours of Belgium Meets Comfort of Montana
The Roasted Beetroot and Goat Cheese Salad is a delightful medley of complementary textures and flavors. The beetroot, slow-roasted to perfection in olive oil, sea salt, and black pepper, bursts with a deeply earthy flavor that pairs excellently with the creamy, tangy goat cheese. The sweet, tart dressing of balsamic vinegar, honey, and Dijon mustard ties the meal together, while a handful of mixed greens adds crispness and bites to the salad. Factor in the crunch of the walnuts and the subtle sharpness of the red onion, and you get a dish that’s truly flavorsome and texturally satisfying.
Endless Pairing Possibilities
And what’s even better? The Roasted Beetroot and Goat Cheese Salad is incredibly versatile. You can pair it with a warm French bread pizza for a light lunch, or a hearty steak for a complete dinner. Truly, it’s an adaptable recipe, perfect whether you’re seeking comfort food familiarity or an explorative culinary adventure.
What You’ll Need
- 2.5 pounds of fresh beetroot
- 2 tablespoons of olive oil
- 1 teaspoon of sea salt
- 1/2 teaspoon of ground black pepper
- 8 ounces of fresh goat cheese
- 1/2 cup of chopped walnuts
- 1/3 cup of balsamic vinegar
- 1/3 cup of extra virgin olive oil
- 1 teaspoon of honey
- 1 teaspoon of Dijon mustard
- 8 cups of mixed salad greens
- 1/2 red onion, thinly sliced
Method
Step One
Start by preheating your oven to 400 degrees F (200 degrees C). While it’s heating, clean the beetroot and place them on a baking sheet. Drizzle the beetroots with 2 tablespoons of olive oil, then sprinkle them with the sea salt and ground black pepper.
Step Two
Roast the beetroot in the preheated oven for approximately 60 minutes, or until they’re tender. Once ready, remove them from the oven and let them cool enough to touch. Peel the beetroots and then cut them into wedges.
Step Three
In a skillet over medium heat, toast the chopped walnuts until they are slightly browned and fragrant. It should take about 5 minutes. Then set them aside to cool.
Step Four
For the dressing, whisk together balsamic vinegar, extra virgin olive oil, honey, and Dijon mustard in a small bowl. Set aside.
Step Five
Before serving, arrange the mixed salad greens on a large serving platter. Scatter the roasted beetroot wedges, sliced red onion, and crumbled goat cheese over the greens. Sprinkle with the toasted walnuts.
Step Six
Finally, drizzle the dressing over the salad mix. Ensure the salad is well coated with the dressing. Your Roasted Beetroot and Goat Cheese Salad is ready to be served. Enjoy!
