The combination of roasted beets and goat cheese has been a staple of French bistros and farmers markets since the '90s. The contrast between the earthy sweetness of the beets and the acidity of the cheese creates an irresistible balance. This salad became popular on Instagram for its vibrant color and elegant presentation.
Mediterranean
Beet and goat cheese salad
Beetroot and goat cheese salad from France: traditional step-by-step recipe, with chef tips and clear timings.
- France
- Salad
- Vegetarian
- Light
- High fiber
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 295 kcal
- Protein 10 g
- Fiber 5 g
- Carbohydrates 22 g
- Fat 20 g
- Sodium 380 mg
Story behind the dish
Preparation
Beet and goat cheese salad is a preparation from France with easy difficulty. Reserve about 60 minutes in total (15 for mise en place and preparation, 45 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 medium beets.
- Have ready: 150 g of fresh goat cheese.
- Have ready: 80 g of toasted walnuts.
- Have ready: 100 g of arugula.
- Have ready: 60 ml of extra virgin olive oil.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Bake the whole beets at 200 C for 45 minutes until…
Bake the whole beets at 200 C for 45 minutes until tender; Peel and cut into wedges.
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Arrange the arugula as a base on individual plates or a large platter
Arrange the arugula as a base on individual plates or a large platter.
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Place warm beet wedges on the arugula
Place warm beet wedges on the arugula.
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Crumble goat cheese into generous pieces over the beets
Crumble goat cheese into generous pieces over the beets.
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Sprinkle toasted nuts and sesame seeds on top
Sprinkle toasted nuts and sesame seeds on top.
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Whisk oil
Whisk oil, balsamic vinegar, honey, orange juice, salt and pepper; sprinkle and serve with thyme. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with extra protein by adding chickpeas, hard-boiled egg or canned tuna.
- Creamier version with a touch of avocado or feta cheese.
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