.png)
This beet and goat cheese salad is easy and delicious! Impress your guests with this extravagant and gorgeous salad as an appetizer or the main course!
Watch me make this dish here:
Course: Lunch or Appetizer
Serves: 4
Prep Time: 20 min
Cook Time: 45 min
Ingredients | Instructions |
|---|---|
| Step 1 Preheat oven to 400 degrees. |
| Step 2 Wash and dry beets. Cut off root and leafy greens. Do not peel beets. |
| Step 3 Cover beets in olive oil and some salt (about 1 tablespoon). Roll each beet in a separate piece of aluminum foil and pinch the ends. |
| Step 4 Place beets on baking sheet and into the preheated oven. Bake for 45 minutes or until fork tender. Once done, remove from foil and set aside to cool. |
| Step 5 While beets bake, clean red onion. Cut onion in half then make very thin slices. Place in refrigerator until ready to plate. |
| Step 6 Use your hand to crumble goat cheese into small chunks (if not already). Place in refrigerator until ready to plate. |
| Step 7 Wash and dry spring salad blend and spinach or arugula. I use this salad spinner to dry my lettuce easily and quickly. |
| Step 8 When beets are cool to the touch, remove the skins. The easiest way to do this is by removing it with your hands under cold running water. I recommend using gloves to handle beets. They will stain your hands for days! |
Step 9 After removing the skin, slice beets into 1/2 inch thick coins. | |
Step 10 When plating, add lettuce, beets, goat cheese, and red onions; then top with olive oil, balsamic vinegar, and sea salt to taste! |
If you make this dish, I want to see! Tag @thatcountrycook on Instagram.
This page includes affiliate links.
Comments