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Grilled Beetroot & Goat Cheese Salad

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Grilled Beetroot & Goat Cheese Salad is a delightful blend of sweet, earthy beets and creamy goat cheese, all topped with a tangy balsamic vinaigrette. This vibrant salad not only pleases the palate but also adds a burst of color to your table, making it perfect for summer barbecues or elegant dinner parties. With its simple preparation and adaptable ingredients, it’s sure to impress your guests and keep them coming back for more.

Ingredients

Scale
  • 4 medium fresh beetroot (about 600g)
  • 150g creamy goat cheese, crumbled
  • 100g arugula (about 4 cups)
  • 50g walnuts, toasted
  • 2 tbsp balsamic vinegar
  • 3 tbsp extra virgin olive oil
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • Salt and pepper to taste

Instructions

  1. Preheat the grill to medium-high heat. Wash and trim the beets, then wrap them in aluminum foil with a splash of olive oil.
  2. Grill the wrapped beets for about 45 minutes or until fork-tender.
  3. While grilling, rinse the arugula and toast walnuts in a dry skillet over medium heat for about 5 minutes.
  4. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper until emulsified.
  5. Once cooled, slice the grilled beets into wedges. On a platter or individual plates, layer with arugula first, followed by beets, crumbled goat cheese, walnuts, and drizzle with dressing.
  6. Serve immediately garnished with fresh herbs if desired.

Nutrition

Keywords: For added crunch and flavor variations, feel free to substitute walnuts with pecans or use feta cheese instead of goat cheese. Store any leftovers in an airtight container for up to three days; keep the dressing separate until ready to serve.

Find it online: https://cookedtotaste.com/irresistible-grilled-beetroot-goat-cheese-salad-recipe/