Roasted Beet Salad with Goat Cheese 🥗
The flavors in this roasted beet salad recipe are worthy of a try. The shallots add depth and complexity, while the homemade Dijon vinaigrette provides a sweet and tangy flavor. The addition of goat cheese brings a soft, creamy texture that beautifully contrasts with the crisp watercress. Is your mouth watering already?
Servings: 4 servings
Calories: 354kcal
Ingredients
Ingredient List
For the Classic Dijon Vinaigrette
- 2 tablespoons red wine vinegar
- ¼ cup plus 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1 pinch kosher salt
- 1 pinch fresh cracked black pepper
For the Beets
- 4 fresh beets washed and trimmed
- Olive oil for drizzling
- Kosher salt and fresh ground pepper to taste
For the Salad
- 4 ounces soft goat cheese log crumbled with a fork
- ¼ cup olive oil
- 2 teaspoons shallot minced
- 1 bunch watercress good size bunch
- 1 teaspoon lemon juice
Instructions
Instructions:
- Gather all the ingredients and tools.
- Wash the lemon watercress and beets. Remove any leaves left on the beet before cutting them up.
- Mince the shallots, cut, and squeeze the lemon.
- Make the classic Dijon vinaigrette: Mix the Dijon mustard and red wine vinegar in a bowl. Gradually add the olive oil while whisking to combine. Add the salt and pepper, mix, and adjust accordingly to taste.
- Prepare the beets: Preheat your oven to (375°F) (190°C). Wrap the beets in foil with a drizzle of olive oil, a sprinkle of salt, and pepper. Seal the foil packet then arrange the foil-wrapped beets on a rimmed baking sheet.
- Roast the beets for 1 hour and 15 minutes. Check for doneness by piercing with a paring knife; there should be no resistance.
- Allow the beets to cool, then peel. Once peeled, slice or dice as desired.
- Assembling the salad
- Add the cooled, cut beets to a bowl with 1 tablespoon olive oil, the shallots, and lemon juice. Stir lightly to incorporate. Allow to sit for 30 minutes to an hour before serving.
- In another bowl, add the watercress and 1 tablespoon classic Dijon vinaigrette. Lightly toss to coat. Add more dressing sparingly if needed.
- Plate the beets and watercress. Crumble goat cheese over the dish using a fork.
Notes
Please note: The total net carbs listed do not account for Substitute and Additional Ingredients.
If you like this Roasted Beet Salad with Goat Cheese recipe, I'd appreciate your feedback! Have ideas on how to reduce the carbs further? Leave a comment below!
Enjoy your culinary adventures!
Nutrition
Serving: 1serving | Calories: 354kcal | Carbohydrates: 8g | Protein: 7g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Cholesterol: 13mg | Sodium: 223mg | Potassium: 308mg | Fiber: 3g | Sugar: 6g | Vitamin A: 522IU | Vitamin C: 7mg | Calcium: 64mg | Iron: 1mg
