Rosemary Roasted Beet Salad with Goat Cheese
The rainbow collection of beets in this salad give a hearty and rich, earthy flavor, which pairs well with the tangy goat cheese. The simple dressing pulls it all together to make this salad fit and delicious!
Servings: 2 Servings
Calories: 233kcal
The beets in this salad give a hearty and rich, earthy flavor, which pairs well with the sweet tangy goat cheese and a simple dressing.
Ingredients
- 1 medium red beet
- 1 medium yellow beet
- 1 medium Bulls Eye beet - the colorful spirals! or, use another beet of your choice
- 1 tablespoon finely chopped fresh rosemary
- 1-2 sprays olive oil - for beets
- 2 teaspoons extra virgin olive oil - divided, for dressing and goat cheese
- ½ teaspoon Kosher Salt
- ½ teaspoon black pepper (freshly ground)
- 1 half orange - juiced
- 1 half lemon - juiced
- 2 ounce goat cheese - sliced to discs
- 1 handful basil - or your favorite herbs
Instructions
- Preheat oven to 400 degrees.
- Peel and slice the beets in thin rounds, then quarter each round if desired. Toss the beet slices with the rosemary, salt and pepper in a bowl.
- Spread the beet slices out on a cookie sheet lined with parchment and spritzed with olive oil spray. Spray the beets very lightly, also, once arranged. Roast the beet slices for 35 minutes or until fork tender. Remove from the oven and let cool. (Beets also can be transferred to a plate and chilled in the refrigerator).
- Combine orange and lemon juices, 1 teaspoon of olive oil, a pinch or two of salt, pepper and rosemary to taste. Add chilled beets and marinate in the juices.
- When the beet slices are finished roasting and have cooled slightly, slice goat cheese log into 1/2 inch thick slices (unflavored dental floss or wire is good for this) heat a sauté pan over medium heat and add 1 teaspoon of olive oil. Add sliced goat cheese rounds, gently and carefully, warm until slightly browned on the edges, and beginning to be melty, but don't melt completely.
- Plate sliced beets, goat cheese rounds, and the marinade from the marinating beets. Top with a grind of pepper and basil leaves.
Spa Index Kitchen Notes
This salad is great with chopped toasted nuts, if you've got fat calories to spare.
If you don't care for goat cheese, try feta, or, bleu cheese -- but don't warm these cheeses. Just crumble on top of the salad stack.
Tried this recipe?Mention or tag @SpaIndex so we can share!
Nutrition
Serving: 1 Serving | Calories: 233 kcal (12%) | Carbohydrates: 21 g (7%) | Protein: 5.5 g (11%) | Fat: 8 g (12%) | Sodium: 888 mg (39%) | Potassium: 681 mg (19%) | Fiber: 5 g (21%) | Sugar: 14 g (16%) | Vitamin A: 1450 IU (29%) | Vitamin C: 21.5 mg (26%) | Calcium: 170 mg (17%) | Iron: 2 mg (11%)
Foodie Shauna Shaik received her culinary education from Kendall College, where her interest in globally inspired flavors was paired with her passion to create fit food that tastes amazing.