Roasted Beet and Goat Cheese Salad with Quinoa and Champagne Vinaigrette an elegant salad perfect for any occasion!
This show-stopping salad is nutritious and stunning all at once! The gorgeous colors of the beets, watermelon radishes and carrots will impress any guest!
Are beets good for you?
Beetroots, or beets, are easy to add to any diet, and are packed with tons of nutrients! They’re a great source of fiber, vitamin B9, potassium, iron, and vitamin C. They’ve been known to improve blood flow, lower blood pressure, and increased exercise performance!
How do you roast beets?
Start by scrubbing each beet to remove any dirt or debris. Next trim off the tops and bottoms. If your beets are large, cut them in half or even in quarters.
Then place the beets in a baking dish and sprinkle with olive oil, salt and pepper. Cover the dish with aluminum foil. Roast at 400 degree F for about an hour.
After the beets have cooled a bit, the skin will peel off easily! Remove and slice as desired.
You can use pre-roasted beets from the grocery store, just make sure they’re plain and not flavored.
What is in a beet and goat cheese salad?
Quinoa. You can use red, white or tri-color. Cook it in your instant pot or stovetop! Let cool before adding to the beet and goat cheese salad. Quinoa adds protein, dietary fiber, B vitamins, and dietary minerals to this salad.
Goat cheese. Goat cheese pairs really well with beets, and I love the creaminess it adds to this salad.
Carrots. I used a vegetable peeler to create these beautiful carrot ribbon swirls, but feel free to shred or chop up some carrots and toss them right in.
Radishes. Another way to add some crunch. I grew these watermelon radishes in my garden this year and was so excited to use them!
Greens. I used a super green mix from Whole Foods, but spring mix or plain arugula would work just fine.
Champagne Vinaigrette. This simple champagne vinaigrette has champagne vinegar, garlic, lemon juice, shallot, olive oil and salt and pepper.
What can I substitute for beets?
If you’re not crazy about the earthy flavor of beets, here are a few substitution options:
Parsnips, sweet potatoes, turnips, or celeriac are all great options for substituting the root.
What should I serve with this salad?
Serve this roasted beet and goat cheese salad with these main dishesPrint
1 medium beet, top trimmed and scrubbed -OR- 1 small package cooked beets, sliced
3 tablespoons olive oil
salt and pepper
5 oz Baby salad greens such as spinach, mixed greens or arugula
1 medium carrot, cut into ribbons or shredded
1 watermelon radish, thinly sliced
½ cup crumbled goat cheese
1 cup cooked quinoa
1/3 cup champagne vinegar
1 garlic clove, minced
2 tsp lemon juice
1/2 shallot, minced
1/2 cup olive oil
1/2 tsp salt
Start by scrubbing each beet to remove any dirt or debris, then trim off the tops and bottoms. If your beets are large, cut them in half or even in quarters.
Place the beets in a baking dish and sprinkle with olive oil, salt and pepper. Cover the dish with aluminum foil. Roast at 400 degree F for about an hour.
After the beets have cooled a bit, peel the skin off. Slice and set aside.
Make the dressing by combining all dressing ingredients in a blender and blend until smooth. Set aside.
Place the greens in a large serving bowl. Add quinoa, beets, carrots and radishes. Sprinkle goat cheese over top. Drizzle with champagne vinaigrette and toss to combine. Serve!
Keywords: beets; goat cheese; salad
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