Goat cheese with beets. Healthy salad with baked beets and goat cheese
Calorie content: Not specified
Cooking time: Not specified
Beets and goat cheese- a win-win combination. The sweet taste of young beets is ideally complemented by the unique and incomparable aroma of goat cheese. Add to this pair a little more mustard, amber honey and spicy, with a slight nutty flavor, arugula - this will be perfect salad, which we offer you to cook today.
For two servings of salad, take:
- 40-50 grams of arugula;
- 1 small tuber of young beets;
- 40 grams of goat curd cheese;
- 2 teaspoons of liquid honey with a strong aroma;
- 1.5 teaspoons of grain mustard;
- 1 teaspoon of balsamic vinegar;
- 1 tbsp. a spoonful of olive oil;
- salt and pepper to taste.
Step by step recipe with photo:
The first step for making a salad of beets with goat cheese is to boil the beets. Young root vegetables cook very quickly. 
Prepare a dressing. Combine honey, mustard, salt and pepper in a deep bowl. Whisk until honey dissolves. By the way, if you like savory dressings with honey, be sure to cook it. 
Add 1 teaspoon of balsamic vinegar. Vinegar will nobly set off the taste of the dressing and add caramel notes to the whole salad. 
Pour olive oil into the dressing.
Whisk the dressing to combine all the ingredients for a thick sauce.
Cool the boiled beets, peel, cut in half, and then into thin slices.
Place a third of the arugula on a large plate.
Fan the beetroot slices on top.
Fill the entire area of the plate this way.
Top with the remaining arugula.
Spread the goat cheese in small pieces.
Pour the dressing over the salad.
You can serve! This salad can be a great snack before red meat dishes, and it can also be a great snack.
Lovers of the original flavor combinations also interesting
Beetroot salad with goat cheese is good in any season. Bright colors will delight the eye in winter, and in summer, having prepared a dish from a young root vegetable, you will receive a lot of vitamins. The proposed recipes are perfect for a family meal, will not fail on festive table because they are tasty, beautiful and original. Almost all of them are taken from Italian cuisine.
Snacks can be made from boiled and baked beets. Decide for yourself which way to prepare the root crop to choose. But baked beets are juicier and tastier, and the cooking time is no more than boiling.
Baked beetroot salad with goat cheese, arugula and walnuts
The salad is amazingly easy to prepare, but the highlight will be a kind of dressing with honey and lemon. Even on the festive table, among the abundance of snacks, the salad will not be bored for a long time - they will eat and praise. Take the main ingredients in any amount, but the proportions of the dressing must be kept strictly.
Attention! When baking beets, do not make the mistake of novice cooks. Do not trim the root crop on both sides, otherwise it will lose its juiciness.
Take:
- Beet.
- Arugula.
- Walnut.
- Goat cheese.
For refueling:
- Lemon juice - ½ tbsp. spoons.
- Balsamic vinegar, white - ½ tbsp. spoons.
- Honey - half a spoon.
- Ground pepper and salt.
- Olive oil - three tablespoons.
How to make a delicious goat cheese salad:
- Bake the beets. To do this, wrap the roots in foil and place in the oven for 30-45 minutes. Cooking time depends on the size. Temperature - 200 o C. Small specimens can be wrapped in several pieces, large ones wrap with foil separately.
- Cool the root vegetable by removing it from the foil.
- Cut into pieces of any shape and size.
- Place in a salad bowl, add arugula and pour over the sauce.
- Pepper and taste with salt. Be very careful with salt, since the sauce will be salty, and there is a lot of it in the cheese - take this fact into account. Stir.
- To make the dressing, combine the ingredients for the recipe in a bowl and mix well. I advise you to use a mixer.
- Sprinkle the finished salad with chopped walnuts... Spread the pieces of cheese on top.
Baked beetroot, walnuts and cheese salad
Required:
- Beets - 9 small pieces.
- Butter - spoon.
- Maple syrup - 2.5 tablespoons (if you don't find it, skip it. But the original recipe contains it).
- Nuts - 130 gr.
- Cheese, soft - 90 gr.
- Balsamic vinegar - 1/4 cup.
- Dijon mustard is a small spoon.
- Honey is a big spoon.
- Oil - ¾ glass (preferably olive).
- Chives - 3 large spoons.
- Pepper and salt.
Tip: You can replace maple syrup in a salad with syrup from any jam - pear, gooseberry, or honey. In this recipe, honey is included in the recipe, so you can safely omit the syrup.
Step by step cooking:
- Bake the root vegetable. In the first recipe, I explained how to properly bake beets in the oven, proceed in the same way.
- Melt in a skillet butter, sprinkle with crushed nuts and fry a little, stirring.
- After a couple of minutes, pour in the syrup, pepper, decide on the salt and remove from the burner.
- For the sauce, mix mustard with vinegar, honey, olive oil. Add chives, add salt if necessary.
- Cut the root vegetables into thin slices and place them on a wide plate.
- Put cheese cubes on circles, sprinkle with fried nuts.
- Drizzle with dressing and serve.
Beetroot and goat cheese salad with pesto sauce
Wonderful Italian beetroot salad with goat cheese. Like all dishes of the cuisine of this country, the appetizer is endowed with an exquisite taste.
You will need:
- Pine nuts - 30 gr.
- Corn salad - 100 gr.
- Beets - 3 pcs.
- Cheese - 200 gr.
- Pesto sauce - 5 large spoons.
- Balsamic ocet - 4 tablespoons.
Beetroot salad recipe:
- Boil the root vegetables (get to know the cooking secrets). Cut into thin slices or strips.
- Place in a salad bowl, season with pesto and stir.
- Scatter the diced cheese on top. Drizzle with vinegar.
- Fry the nuts in a dry skillet and sprinkle on the dish.
Recipes in the cookbook:
Beet salad with goat cheese and pear
In my notebook there are two recipes for salad with cheese and pears. I suggest both, casual and festive.
Recipe number 1. We take:
- Boiled beets.
- Pear.
- Soft cheese.
- Mayonnaise (or sour cream).
Cooking technology:
- Chop the boiled beets into cubes. Do the same with pear and cheese.
- Mix everything in a salad bowl and season with mayonnaise.
Recipe number 2. You will need:
- Cheese - 100 gr.
- One lemon juice - 3.5 tablespoons.
- The pear is medium in size.
- Large beets.
- Vegetable oil - 5 tablespoons (olive, sunflower).
- Sprigs of basil, mint - optional, salt, pepper.
How to cook:
- I recommend peeling the pear first. Then cut the fruit into slices.
- Boil, chill and chop the root vegetable. Fold in a salad bowl to the pear.
- From lemon juice and butter, salt and pepper, prepare the dressing.
- Pour over the salad, top with slices of cheese and decorate with herbs beautifully.
Pickled beetroot salad with cheese
Pickled beets can be taken ready-made, in a jar. Or marinate on hastily by welding and rubbing with shavings.
- Root vegetable - 300 gr.
- Arugula - 50 gr.
- Nuts (pine nuts, walnuts) - a handful.
- Soft goat cheese - 150 gr.
- For the marinade:
- Balsamic vinegar - 2 tablespoons.
- Olive oil - 3 tablespoons.
- Honey is a small spoon.
- Salt.
How to do:
- Boil or bake the root vegetable, chop or rub and cover with marinade. The ingredients are given in the recipe. Mix them together and let the beets marinate for a couple of hours.
- We collect the salad: spread the arugula, put the beets on top.
- Next, spread out the diced cheese.
- Sprinkle with toasted nuts and sprinkle the remaining marinade over the dish.
- It remains to sprinkle a little oil on the salad and serve.
Video salad recipe - beets, goat cheese, pine nuts
Not confident in their abilities - watch the video from step by step cooking dishes. May it always be delicious for you!
Good afternoon!
I present to your attention a healthy salad with beets, but not traditionally boiled, and in the process of cooking, they have lost most of their useful properties, but baked in the oven, thereby preserving the maximum amount of vitamins. I personally will now always only bake.
This salad is easy to prepare, but "time consuming". It is advisable to calculate the time in advance so that it does not turn out that the guests are just around the corner. Or do you remember that you need an oven for baking sweet pastries and desserts. Of course, you can quickly boil the beets, but then it will be an ordinary beet salad, the recipe for which I might not even publish :)
The amount of ingredients is calculated individually. I did it once for three people, but the very first dish for dinner was hearty and the salad was left for one more time for two people. If there were no guests and a spouse for dinner, I would prefer to limit myself to food and make myself light useful dinner, having a snack with such a healthy salad.
Ingredients:
3 medium young beets
200 gr goat cheese(on prescription),
However, I chose President cheese in a 113g package. I had enough cheese, and even a little left. Goat cheese is not for everyone, so you can probably use Fetaksa or Salakis. But, again, the most useful salad is precisely due to this type of cheese and the method of baking beets.
Pine nuts.
Of course, this is the most healthy nut of all others. But due to the expensive price and the rare presence on the shelves of the yard store, given view nuts are not always at hand, so I used 150 gr walnut.
Olive oil 2 tbsp
Balsamic vinegar 4 tbsp
Sesame seeds.
Lettuce leaves.
If you put the salad on a flatter dish, then it will be beautiful to decorate it with a salad leaf and spread the beets on top.
Sea salt to taste.
A simple one is also possible. But in recent months I have been using only marine again due to its greater usefulness.
1. We wash the beets, dry them with a paper towel. Preheat the oven to 180 C. We put and hide the beets in foil and leave them there to bake for 4 hours! Yes, I was not mistaken, for 4 hours. Do not be afraid, it will not burn out there, and your oven will not crack either :) Energy-consuming truth. But worth it. We don't often make this salad.
2. The rest of the fuss will take only 15 minutes. The baked beets are asking themselves to peel them. It comes off easily after baking for so long. Cut the beets and cheese into cubes. Goat cheese is generally hard to cut, I tried it, but all the cheese remained on the knife. Therefore, I formed balls from it with my hands or tore it into pieces.
3. Balsamic vinegar to a boil in a small saucepan. As it boils, over low heat, stirring occasionally, wait for thickening. Not strong. I did it myself for the first time. But apparently, since the recipe says to boil this vinegar, then it must be so. Sauce is the most important thing in a salad. It turns into syrup. I liked the result.
4. Season the salad olive oil, boiled with vinegar, sea salt... Stir and sprinkle with sesame seeds. We throw the nuts. Greens. Ready! Bon Appetit!
5. P.S. If you are using a walnut, there is delicious way caramelize them and bake them in the oven for a crispier and more tasty effect. I saw him. in the cooking class culinary studio Compote. Boil the syrup from 60 grams of sugar and 60 grams of water, as soon as the sugar melts, remove from the heat. Put the nuts in a saucepan for 20 minutes. Preheat oven to 120 degrees. On a baking sheet covered with parchment paper, put the nuts without syrup and bake for 30 minutes.
She happily shared
baked beetroot salad with goat cheese
Baked beetroot salad will be good for any time of the year. In winter, the bright colors of the salad will delight the eye, but in the summer it is impossible to resist making such a salad from young beets. In this dish, honey and lemon dressing is of particular importance. It is she who is able to reveal the unique taste of sweet beets.
Ingredients:
- yellow and red beets;
- arugula
- goat cheese;
- Walnut
How to make baked beetroot and goat cheese salad
We bake beets in the oven
1. The beets must be washed, the tops must be removed, the beets themselves do not need to be cut, dried with a paper towel and wrapped in foil for baking.
2. If the beets are large, it is better to bake each root vegetable in a separate foil envelope.
If the beets are small, then all the roots can be put in one bag. We wrap the beets in such a way that the seams of the bag are directed at the top, so we can prevent the resulting juice from flowing out during the baking process. We put on a baking sheet or on a wire rack in an oven preheated to 220 degrees for 30-50 minutes (the time depends on the size of the beets).
Making baked beet salad
3. Take the finished beets out of the oven, remove them from the foil, cool and clean, cut into large random pieces.
4. Wash and dry the arugula.
5. Combine the beetroot pieces with arugula, pour over the salad dressing, stir.
6. Put the salad in a salad bowl, garnish with chunks of crumbled goat cheese and walnuts. Check for salt and pepper. Season with salt and pepper to taste and as desired (be careful with salt, as the goat cheese is already salty, and the dressing also contains salt and pepper).