Best Beet And Goat Cheese Salad Recipes

ROASTED BEET SALAD WITH WALNUTS AND GOAT CHEESE

Steps:

• Preheat the oven to 400 degrees F.
• Wrap the beets in foil packets and roast in the oven until tender, about 1 hour. Open the foil packets and let cool. Once cool enough to handle, peel using a paper towel, then dice.
• In a medium bowl, add the olive oil, vinegar, honey, red onions and Dijon and whisk together. Add the beets and spinach to the dressing and toss to coat. Top with the goat cheese and walnuts.

BEET AND GOAT CHEESE ARUGULA SALAD

Steps:

• Line a baking sheet with foil. Preheat the oven to 450 degrees F.
• Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
• Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.

ROASTED BEET AND GOAT CHEESE SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Spread the beets on a baking sheet. In a bowl, whisk together the olive oil, vinegar, rosemary and some salt and pepper. Reserve one-quarter of the dressing for the salad and pour the rest over the beets. Roast until the beets are tender, 45 to 50 minutes.
• While the beets are cooking, heat 1/4 inch of vegetable oil in a large skillet over medium heat.
• Put the flour, eggs and breadcrumbs in separate shallow bowls. Coat the goat cheese slices first in the flour, then in the egg, then in the breadcrumbs. Fry the slices until golden brown, 1 to 2 minutes per side. Drain on a paper towel-lined plate.
• Whisk the mustard and sugar into the reserved dressing, then pour over the greens in a large bowl and toss to coat. Divide the greens among 6 plates, add the beets on top and place 2 fried goat cheese slices on top.

ROASTED BEET, PEACH AND GOAT CHEESE SALAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Wrap each beet in two layers of aluminum foil, and place onto a baking sheet. Bake in the preheated oven until the beets are tender, about 1 hour and 20 minutes. Allow the beets to cool slightly, then remove the skins. Let the beets cool to room temperature, or refrigerate until cold. Once cooled, thinly slice the beets.
• Place the mache and arugula into a large mixing bowl. Add the sliced beets and peaches; sprinkle with the shallots, pistachios, and goat cheese. In a separate bowl, whisk together the walnut oil, balsamic vinegar, salt, and pepper until emulsified, and pour over the salad mixture. Toss well, and serve.

BEET SALAD WITH WALNUTS AND GOAT CHEESE

Steps:

• Put the beets in a saucepan with water to cover and season generously with salt. Bring to a boil over high heat and cook until fork tender, about 20 minutes. When the beets are cool enough to handle, peel them--the skins should slide right off with a bit of pressure from your fingers. If they don't, use a paring knife to scrape off any bits that stick. Cut each beet into bite-sized wedges.
• Whisk the vinegar with salt and pepper, to taste, in a large bowl. Whisk in the olive oil in a slow steady stream to make a dressing. Toss the cut beets in the dressing; set aside to marinate for at least 15 minutes or up to 2 hours.
• Preheat the oven to 350 degrees F. Spread the nuts on a baking sheet and oven-toast, stirring once, until golden brown, about 8 minutes. Cool.
• Toss the arugula and escarole with the beets and divide among 4 plates. Scatter the walnuts and goat cheese on top. Serve.
• Copyright 2005 Television Food Network, G.P. All rights reserved.

ROASTED BEET, GOAT CHEESE AND FENNEL SALAD

Steps:

• Preheat oven to 400 degrees F. Prepare Lemon Vinaigrette; cover and set aside.
• Lemon Vinaigrette: In a medium bowl whisk together lemon juice, shallot, mustard, lemon zest, and honey. In a steady stream, slowly whisk in 1/3 cup olive oil. Makes 2/3 cup.
• Scrub beets. Wrap each beet in Reynolds Wrap® Aluminum Foil and place on a baking sheet. Bake 1-1/2 hours or until a knife can be easily inserted into beets. Cool 20 minutes or until able to handle. Remove and discard foil. Trim off stem and root ends of roasted beets. Peel and cut into 1-inch pieces.
• In a medium bowl combine beets, 1/4 teaspoon salt, 1/4 teaspoon pepper and 3 tablespoons of the vinaigrette.
• In another medium bowl combine fennel, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons of the vinaigrette.
• Line 8 salad plates with lettuce. Drizzle with remaining vinaigrette. Layer with beets, walnuts, fennel, goat cheese, and chives.

BEET AND GOAT CHEESE SALAD

Steps:

• Preheat the oven to 350 degrees. Rinse the beets and pat dry. Brush with olive oil, sprinkle with salt and wrap individually in aluminum foil. Place on a rimmed baking sheet and cook until fork-tender, 75 to 90 minutes. While still warm, cool, peel the beets and cut into wedges. In a large bowl, toss them with extra-virgin olive oil and vinegar.
• Scoop the goat cheese into the middle of a large serving platter. Arrange the beets and their dressing on top and around the cheese. Sprinkle with fleur de sel and four-pepper mix to taste. If you choose, garnish with nasturtium leaves.

EASY BEET, PEAR, AND GOAT-CHEESE SALAD

Steps:

• In a medium bowl, whisk together juice, vinegar, oil, and mustard; season with salt and pepper.
• Arrange beets and pears on four serving plates. Drizzle with dressing. Scatter cheese and nuts over, and season with more pepper, if desired. Serve immediately.

BEET SALAD WITH GOAT CHEESE, WATERCRESS AND SHALLOT THYME DRESSING

Steps:

• Cook beets in water to cover until tender, about 40 to 45 minutes. Drain the beets and set aside to cool.
• For the dressing, whisk together olive oil, shallot, half the lemon juice, the thyme, salt and pepper. Set aside.
• While the beets are cooling, wash the watercress and trim the thicker stems from the leaves. Spread the trimmed watercress out over some paper towels to dry.
• When the beets are cool enough to handle, use a paring knife to peel off the beets skins, they should come off very easily.
• Cut the beets into quarters lengthwise and then those pieces in half crosswise.
• Place the beets and watercress in separate bowls. Divide the dressing between the 2 bowls. Toss the watercress and beets until evenly coated with the dressing.
• Spread the watercress out on a serving platter to make a bed for the beets. Crumble the cold cheese into the beets and toss gently. Spread the beets over the bed of watercress and sprinkle with remaining lemon juice. Serve immediately.

ROASTED-BEET SALAD WITH GOAT CHEESE AND WALNUTS

Steps:

• Heat the oven to 400. Wash the beets, and while they are still wet, wrap them individually in foil. Put them on a rimmed baking sheet and cook, undisturbed, until you can pierce them easily with a thin-bladed knife, 60 to 90 minutes. Once the beets have cooled, peel them (I like to rub the skin off under running water), and cut them into chunks.
• Put the walnuts in a dry skillet over medium heat and cook, shaking the pan frequently, until fragrant and beginning to darken, 3 to 5 minutes.
• Rinse and dry the greens and put them in a large bowl; add the walnuts. Combine the oil, vinegar, shallot and Dijon in a jar with a sprinkle of salt and pepper. Screw the lid on tightly and shake vigorously until the dressing becomes thick and creamy. Taste and adjust the seasoning.
• Pour some of the dressing onto the greens and toss to coat; pile the greens on 4 plates. Put the beets in the bowl, toss with some of the dressing and arrange them on top of or around the greens. Crumble the goat cheese on top, and serve.

BEET AND FENNEL SALAD WITH GOAT CHEESE

Steps:

• Preheat the oven to 400 degrees F. Slice off the beet leaves close to the tip of the beet. Discard the beet greens. Scrub the beets thoroughly, and then loosely wrap each one in foil.
• Transfer the wrapped beets to baking sheet lined with Reynolds Wrap® Aluminum Foil. Roast for 50-60 minutes. Check the beets every 20 minutes or so. If they are starting to look dry or are scorching on the bottoms, dribble a tablespoon of water over the beets before rewrapping. Beets are done when a fork or skewer slides easily to the middle of the beet.
• Cool the beets until they can comfortably be handled. Hold one of the beets in a paper towel and use the edges to rub the skin away. The skin should peel away easily; if it doesn't, the beets likely need to cook for a little longer. Slice the peeled beets into wedges.
• Combine the beet wedges, mache, goat cheese, avocado, and shaved fennel on a large serving platter and drizzle with basil vinaigrette. Sprinkle the pepitas on top and serve immediately.

BEET SALAD WITH GOAT CHEESE, GREEN APPLE, AND HONEY

Steps:

• Preheat oven to 350 degrees. Place red beets in a baking dish just large enough to hold them in a single layer and add enough water to come three quarters of the way up sides of beets. Sprinkle with 1 tablespoon salt and drizzle with grapeseed oil. Cover with foil and bake until tender and easily pierced with a knife, about 1 hour. Transfer beets to a cutting board. When just cool enough to handle, remove skins, cut into 1/4-inch slices, and transfer to a bowl.
• Meanwhile, place baby beets in small saucepan and cover with 2 inches cold water. Add 1 teaspoon salt and bring to a boil. Reduce heat and simmer until tender and easily pierced with a knife, about 25 minutes. Drain beets; when just cool enough to handle, remove skins; cut into halves or wedges, depending on size; and transfer to another bowl.
• Whisk together honey, olive oil, and 3 tablespoons lemon juice; add 1 teaspoon salt and season with pepper. Reserve 1/4 cup dressing; divide remaining dressing between bowls of warm beets; toss beets to coat.
• Halve lemon and squeeze juice into a bowl of cold water; drop lemon halves in it. Peel apple, cut into small pieces (you should have about 1 cup), and submerge in lemon water. When ready to serve, drain apple and blot dry. Arrange beets on a serving platter and drizzle with reserved dressing. Top with apple, goat cheese, and sprouts and serve immediately.

BEET AND MARINATED GOAT CHEESE SALAD

Steps:

• For the dressing: Combine the oil, vinegar, apple juice, thyme, pepper, salt and garlic in a small bowl and whisk to blend. Season with additional salt and pepper.
• For the salad: Preheat the oven to 425 degrees F. Place the goat cheese in a medium bowl. Drizzle with just enough dressing to moisten. Refrigerate until ready to serve.
• Wrap each beet in foil. Place the beets directly onto the oven rack and roast until tender, about 50 minutes. Eight minutes before the beets are tender, place the green beans in a pie dish. Add the oil and a pinch each salt and pepper and toss to coat. Roast the green beans alongside the beets until crisp-tender, about 8 minutes. Remove the foil from the beets and set aside until cool enough to handle. Cut each beet into 6 to 8 wedges.
• Combine the lettuces in a large bowl. Add the green beans and apple slices and top with the beet wedges. Sprinkle the goat cheese on top. Just before serving, pour the dressing over the salad and toss until coated.

FARRO, ROASTED BEET AND GOAT CHEESE SALAD

Steps:

• Preheat the oven to 425 degrees F.
• Cut the greens off the beets and slice them into 1/2-inch pieces; reserve. Trim and discard the beet stems. Combine the beets, 2 tablespoons of the oil, 1 teaspoon salt, some pepper, 5 of the thyme sprigs and the garlic cloves on a baking sheet. Cover with foil and roast for 30 to 35 minutes, until easily pierced with a paring knife. Set aside to cool completely.
• Meanwhile, toast the pistachios in the oven for 5 minutes. Let cool.
• Melt the butter in a medium saucepan or lidded deep skillet over medium heat. Add the farro and toast for 2 minutes--the color will darken slightly and the farro will acquire a nutty fragrance. Add 2 cups water, 1 teaspoon salt and the remaining 5 thyme sprigs. Bring to a boil, then reduce to a simmer. Cover and cook for 25 minutes, or until al dente (cooked but still firm to the bite). Drain the farro well and pour into a serving bowl.
• While the farro is still hot, add the beet greens, tossing to allow the heat to wilt the greens. Set aside to cool completely.
• With a paper towel, remove the skins from the beets. Quarter the beets and add them to the bowl with the farro. Fold in the toasted pistachios.
• Squeeze the roasted garlic into a small bowl. Mash with a fork and season with salt and pepper. Add the vinegar and then whisk in the remaining 2 tablespoons olive oil. Adjust the seasoning as desired.
• Pour the dressing over the salad and toss gently to combine. Top with the crumbled goat cheese.

WARM BEET AND LENTIL SALAD WITH GOAT CHEESE

Steps:

• Preheat the oven to 400. Toss the beets with 3 tablespoons olive oil in a roasting pan and season with salt and pepper. Roast until tender, 30 minutes.
• Meanwhile, season the nuts with salt and pepper in a shallow bowl. Cut the goat cheese into 4 even rounds. Press the cut sides in the nuts and set aside. Warm the lentils in the microwave or in a saucepan and season with salt and pepper.
• Cook the bacon in a skillet over medium-high heat until crisp, 10 minutes, and transfer to paper towels with a slotted spoon. Add the shallot to the pan drippings and cook for 20 seconds. Remove from the heat; whisk in the vinegar and sugar.
• Remove the beets from the oven and warm the nut-crusted goat cheese on the hot roasting pan. Toss the frisee with the bacon and dressing and divide among bowls. Top the salads with beets, lentils and a round of goat cheese. Drizzle with more olive oil.
• Per serving: Calories 482; Fat 39 g (Saturated 12 g); Cholesterol 42 mg; Sodium 571 mg; Carbohydrate 19 g; Fiber 5 g; Protein 15 g
• Heat 1/4 cup olive oil in a skillet over medium heat. Add the leeks and carrots and cook until tender, 5 minutes. Add the garlic and tomato paste and cook 1 minute. Increase the heat to high; add 4 cups water, the cinnamon stick and lentils. Bring to a boil, then reduce the heat to medium-high, cover and simmer until tender, 20 minutes.
• Meanwhile, remove the Swiss chard stems; reserve 3 leaves and chop the rest. Place the whole leaves over the lentils, cover and wilt, 1 minute. Remove the chard and cover the lentils. Season the salmon with salt and pepper and wrap a wilted chard leaf around each fillet.
• Reserve about 1 cup lentils for another use. Stir the honey and lemon juice into the remaining lentils and season with salt and pepper. Stir in the chopped chard. Place the wrapped salmon on top of the lentils, drizzle with olive oil and season with salt and pepper. Cover and cook over medium-high heat until the fish is just cooked through, 6 minutes.
• Remove the salmon and cut into pieces. (If the lentils are dry, add a splash of water.) Divide lentils among bowls and top with salmon.
• Per serving: Calories 510; Fat 20 g (Saturated 3 g); Cholesterol 70 mg; Sodium 357 mg; Carbohydrate 45 g; Fiber 8 g; Protein 40 g

BEET AND KALE SALAD WITH GOAT CHEESE

Steps:

• Place beets in a large pot, and cover with water. Add enough salt so that the water tastes like the ocean, about 2 tablespoons. Cover, and bring to a boil. Reduce heat, and simmer until skins slip easily off beets, about 15 minutes. Drain. When cool enough to handle, peel beets. Cut red beets into quarters lengthwise and Chioggias into 1/2-inch rounds. Combine beets, 2 tablespoons oil, and the vinegar, and gently toss.
• Place kale in a large bowl, and bruise very roughly with hands. Add 1 tablespoon oil, season with salt and pepper, and massage into leaves 1 minute. Add lemon juice, and toss.
• To serve, make a bed of kale on a platter, and scatter beets on top. Crumble goat cheese into chunks, and scatter over salad. Season with pepper.

HERBED GOAT CHEESE, ROASTED BEET, AND WATERCRESS SALAD

Steps:

• Preheat oven to 400°F.
• Wrap beets tightly in foil and roast in middle of oven 1 to 1 1/2 hours, or until tender. Unwrap beets carefully and cool until they can be handled. Discard stems and peel beets. Beets may be prepared up to this point 1 day ahead and chilled, covered. Cut each beet into 8 wedges and cover.
• Make vinaigrette:
• In a blender blend together mustard, vinegar, tarragon, salt, and pepper. With motor running add oil in a stream and blend until emulsified. Vinaigrette may be made 1 day ahead and chilled, covered.
• Make herbed goat cheese:
• In a bowl stir together bread crumbs, tarragon, salt, and pepper. Cut each cheese round in half crosswise. Coat each piece of cheese evenly with crumb mixture, pressing gently, and transfer to a baking sheet. Goat cheese may be prepared up to this point 1 day ahead and chilled, covered loosely. Let cheese come to room temperature before proceeding.
• Preheat broiler.
• Broil goat cheese about 2 inches from heat until crumbs are lightly browned, about 2 minutes.
• In a bowl toss watercress and onion with half of vinaigrette. Arrange watercress mixture, beets, and goat cheese on 8 salad plates and drizzle remaining vinaigrette over beets.

ROASTED BEET AND GOAT CHEESE SALAD WITH SUMMER GREENS

Steps:

• Preheat the oven to 425 degrees F.
• Separately wrap the beets tightly in double layers of foil with the vinegar, 2 tablespoons olive oil and thyme leaves, and season well with salt and pepper. Roast in the middle of the oven until tender, 1 to 1 1/2 hours. Unwrap the beets and allow to cool.
• To make the vinaigrette, whisk the lemon juice and shallots in a small bowl. Add the remaining olive oil in a steady stream. Season with salt and pepper.
• When the beets are cool enough to handle, slip off the skins and discard. Separately cut the golden and red beets into 1/2-inch dice and put in separate bowls. Drizzle with the vinaigrette and season with salt and pepper.
• Divide the beets onto 6 salad plates. Toss the arugula with the vinaigrette to coat and gently mound on top of the beets. Crumble the goat cheese on top. Serve immediately.

BEET AND GOAT CHEESE SALAD WITH PISTACHIOS

Steps:

• Preheat oven to 425°F.
• Separately wrap red and golden beets tightly in double layers of foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets.
• While beets are cooling slightly, whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a stream, whisking.
• When beets are cool enough to handle, slip off and discard skins. Separately cut red and golden beets into 1/4-inch dice and put in separate bowls. Add 2 1/2 tablespoons dressing to each bowl and toss to coat.
• Place cookie cutter in center of 1 of 8 salad plates. Put one eighth of red beets in cutter and pack down with your fingertips. Crumble 2 teaspoons goat cheese on top, then one eighth of golden beets, packing them down. Gently lift cutter up and away from stack. Make 7 more servings in same manner. Drizzle each plate with 1 teaspoon dressing and scatter with some pistachios.
• Toss mâche with just enough remaining dressing to coat and gently mound on top of beets. Serve immediately.

BEET, APPLE AND GOAT CHEESE SALAD

Steps:

• Whisk 1/2 minced shallot, 1 teaspoon honey, 1 teaspoon whole-grain mustard and 2 tablespoons sherry vinegar in a bowl. Slowly whisk in 3 tablespoons olive oil until emulsified; season with salt and pepper. Toss half of the dressing with 4 cups mesclun greens; divide between 2 plates. Top with sliced roasted beets, sliced Granny Smith apple, crumbled goat cheese and chopped toasted pecans. Drizzle with the remaining dressing.