Tangy Beet and Goat Cheese Salad

This tangy beet and goat cheese salad is a perfect balance of sweet, salty, and tangy flavors. The roasted beets are tender and slightly sweet, while the goat cheese adds a creamy and tangy flavor. The walnuts add a bit of crunch, and the parsley and lemon juice add a fresh and vibrant flavor. This salad is perfect for a light lunch or dinner, and it's also a great way to use up leftover beets.

Beets have been cultivated for thousands of years, and they were a staple food in ancient Rome and Greece. The Romans believed that beets had medicinal properties, and they used them to treat a variety of ailments, including headaches, stomach problems, and skin conditions. Beets were also popular in medieval Europe, and they were often used in soups, stews, and salads. In the 16th century, beets were introduced to the Americas by European colonists, and they quickly became a popular food crop in the New World. Today, beets are grown all over the world, and they are used in a variety of dishes, from salads to soups to desserts.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 1 bunch beets, peeled and diced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup crumbled goat cheese
• 1/4 cup chopped walnuts
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• 1 tablespoon honey

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss beets with olive oil, salt, and pepper.
3. Spread beets on a baking sheet and roast for 20-25 minutes, or until tender.
4. Transfer beets to a bowl and let cool.
5. Add goat cheese, walnuts, parsley, lemon juice, and honey to the bowl.
6. Toss to coat.
7. Serve immediately.

Why It Works

• Roasting the beets intensifies their sweetness and flavor.
• The goat cheese adds a creamy and tangy flavor that complements the sweetness of the beets.
• The walnuts add a bit of crunch and texture to the salad.
• The parsley and lemon juice add a fresh and vibrant flavor that brightens up the salad.