Beetroot and Goat Cheese Salad

Name: Beetroot and Goat Cheese Salad
Prep time: 90 min
Total time: 90 min
Yield: 4 servings
Ingredients: 600 g Beets (raw, for roasting); 200 g Goat cheese (fresh); 100 g Arugula (rocket salad); 30 łyżka Olive oil (for dressing); 30 ml Balsamic vinegar; 30 ml Fresh lemon juice; 2 szczypta Salt; 1 szczypta Ground black pepper; 50 g Walnuts (shelled); 15 łyżka Honey (liquid)

Christmas Eve Dinner Salads 90 min Medium 13 wyświetleń ~24.50 PLN - (0)

Description

A delicate, festive salad of roasted beets, creamy goat cheese, and arugula, dressed with a sweet and sour vinaigrette made from olive oil and balsamic vinegar. The dish combines the earthy flavor of beets with the softness and lightness of goat cheese and the crunch of walnuts — perfect as a light appetizer for Christmas Eve or as an addition to the holiday table. It looks impressive (the contrast of red beets with white cheese and green arugula) and pairs well with bread, simple pâtés, or as part of a larger vegetarian menu.

Składniki (10)

Servings:

Beets (raw, for roasting) 600 g
Goat cheese (fresh) 200 g
Arugula (rocket salad) 100 g
Olive oil (for dressing) 2 łyżki
Balsamic vinegar 30 ml
Fresh lemon juice 30 ml
🌿 Przyprawy
Salt 0.1 szczypt
Ground black pepper 1 szczypta
✨ Opcjonalne
Walnuts (shelled) 50 g
Honey (liquid) 1 łyżka

💰 Szacowany koszt dania: ~24.50 PLN (6.13 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the beets

Preheat the oven to 200°C (top-bottom). Wash the beets thoroughly under running water using a vegetable brush, trim the leaves leaving about 2 cm of the stem (save the leaves for another dish). Wrap each beet individually in aluminum foil (this will help retain moisture) or place them all in a covered baking dish. Put in the preheated oven and bake for 50–60 minutes, until a fork easily pierces the beet — this is a sign that they are soft.

Ingredients: Beets (raw, for roasting)

Use an oven mitt when taking out the hot beets. If the beets are small, the baking time may be reduced to 35–45 minutes. Alternative: boil the beets in salted water for 35–45 minutes (until tender).

After baking (or boiling), remove the beets and set them aside for 10–15 minutes until they are cool enough to touch. Holding the beet with a glove or paper towel, gently slide your nail or knife under the skin — roasted beets should peel off easily. Peel all of them, then cut into wedges or slices about 7–10 mm thick. If you prefer, you can dice them — remember that larger pieces look more decorative on a festive plate.

Ingredients: Beets (raw, for roasting)

If the beets are hot, peeling them under running water will make the task easier, but you will lose some juice. Use a sharp knife and a stable cutting board for slicing.

Preparation of toppings

If you are using walnuts (optional): heat a dry skillet over medium heat. Add the walnuts and toast for 4–6 minutes, stirring often with a wooden spoon, until lightly browned and fragrant. Set aside to cool, then place the walnuts on a cutting board and chop them with the knife into smaller pieces — not into a powder, we want crunch.

Ingredients: Walnuts (shelled)

Use a pan with a diameter of 24–28 cm. Be careful, the nuts can burn quickly — stir and watch the color. Additionally, you can add nuts to enhance the texture (optional ingredient).

Sauce

Prepare the dressing: pour olive oil (30 g), balsamic vinegar (30 g), and lemon juice (30 g) into a small bowl. If using honey (optional), add 15 g of honey. Add salt (2 g) and pepper (1 g). Whisk the ingredients with a fork or a small whisk for about 30–45 seconds until a smooth emulsion with a slightly thick consistency forms. Taste and adjust with an extra pinch of salt or a bit more honey if the dressing is too sour.

Ingredients: Olive oil (for dressing), Balsamic vinegar, Fresh lemon juice, Honey (liquid), Salt, Ground black pepper

Use a small bowl and a whisk (silicone or metal). If the dressing separates, add a teaspoon of hot water and whisk again. Additionally, you can add honey to balance the acidity (optional ingredient).

Assembly

Prepare a large flat bowl or platter. Lay arugula (100 g) at the bottom as a base. Evenly arrange the chopped pieces of beets on the arugula, maintaining an aesthetic layout (you can arrange them in a fan shape or in groups). Drizzle about half of the prepared dressing evenly over the beets and arugula (about 1 tablespoon of dressing per person), so as not to overpower the flavor of the cheese. Keep the remaining dressing for seasoning at the end, if needed.

Ingredients: Arugula (rocket salad), Beets (raw, for roasting), Olive oil (for dressing)

Use a large, flat plate with a diameter of 26–30 cm or a platter; the arrangement affects the appearance of the dish on the festive table. Do not mix the arugula too vigorously so that the leaves do not wilt from the dressing.

Crumble or cut the goat cheese (200 g) into small pieces with your fingers or a knife and gently spread it over the beets — try to maintain the contrast of colors. If you are using a log of goat cheese, crumble it with your fingers into smaller pieces, and if you have a hard piece, slice it and gently arrange it.

Ingredients: Goat cheese (fresh)

Use a small knife and your hands to crumble the cheese. Goat cheese is delicate — break it apart gently to avoid crushing the pieces. If you're making the salad in advance, add the cheese just before serving so it doesn't soften from the dressing.

Finishing

Sprinkle the salad with toasted, chopped walnuts (50 g) for crunch. If needed, drizzle with the remaining dressing and add freshly ground pepper. Finally, check the taste: if the beets are very sweet, add a little more lemon juice; if too sour — a bit of honey will balance the flavor.

Ingredients: Walnuts (shelled), Honey (liquid), Fresh lemon juice, Ground black pepper

Use a small teaspoon to drizzle the dressing to avoid spilling. Additionally, you can add nuts to enhance the texture (optional ingredient).

Serving

Serve the salad fresh, immediately after preparation, on a large platter or individual plates. If preparing in advance, keep the arugula and dressing separate, and store the beets in an airtight container in the refrigerator (for up to 24 hours), adding the cheese and nuts just before serving to maintain freshness and texture.

Ingredients: Arugula (rocket salad), Beets (raw, for roasting), Goat cheese (fresh)

For serving, use a wide spatula or a large spoon and fork; avoid mixing just before serving to maintain the decorative arrangement. The salad can be prepared 2–4 hours in advance with some elements stored separately.

Fun Fact

💡

Beets were valued in ancient times as a useful plant — in the past, mainly the leaves were consumed, while the root gained popularity in European cuisine only later. The combination of beets with goat cheese is a classic of Mediterranean cuisine, which is eagerly adapted for holiday tables.

Best for

Wigilia świąteczne przyjęcie kolacja dla gości

Tips

🍽️ Serving

Serve slightly chilled or at room temperature (around 15–20°C) — the goat cheese will be creamy, and the flavors more pronounced. Pair it with dark bread, garlic butter toasts, or as an accompaniment to fish dishes. You can also add thin slices of orange for extra color and aroma.

🥡 Storage

Store beets separately (in an airtight container) and arugula (in a paper towel in a container) in the fridge for up to 24 hours. Keep the dressing in a small jar. Once the salad is assembled, it's best to eat it within 2–4 hours — after a longer time, the arugula will wilt, and the cheese may change its texture. To reheat the beets: warm them in the oven at 160°C for 8–10 minutes wrapped in foil to prevent drying out.

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Ingredients (10)

Servings:

Beets (raw, for roasting) 600 g ~4.80 zł
Goat cheese (fresh) 200 g ~12.00 zł
Arugula (rocket salad) 100 g ~2.50 zł
Olive oil (for dressing) 2 łyżki ~1.05 zł
Balsamic vinegar 30 ml ~1.50 zł
Fresh lemon juice 30 ml ~0.60 zł
🌿 Przyprawy
Salt 0.1 szczypt ~0.01 zł
Ground black pepper 1 szczypta ~0.07 zł
✨ Opcjonalne
Walnuts (shelled) 50 g ~1.75 zł
Honey (liquid) 1 łyżka ~0.23 zł

💰 Szacowany koszt dania: ~24.50 PLN (6.13 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Wartości odżywcze

🔥

1484 kcal

Kalorie

Białko 56.1g

Węglowodany 93.1g

Tłuszcze 106.5g

🔥

140 kcal

Kalorie

Białko 5.3g

Węglowodany 8.8g

Tłuszcze 10.1g

Wartości przybliżone, obliczone na podstawie składników

Autor przepisu Pichcik

45 min

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