Roasted Beetroot Rhapsody Salad

This roasted beetroot salad is a symphony of flavors and textures, with earthy beets, creamy goat cheese, crunchy walnuts, and fresh parsley coming together in perfect harmony. It's a simple yet stunning dish that's perfect for any occasion.

Beets have been a culinary staple for centuries, prized for their earthy sweetness and vibrant color. In this recipe, we roast the beets to perfection, bringing out their natural sugars and caramelizing their edges. We then pair them with creamy goat cheese, crunchy walnuts, and fresh parsley, creating a salad that's both satisfying and refreshing. This salad is a testament to the power of simple ingredients and the beauty of balance.

Prep time: 15 | Cook time: 40 | Serves: 4

Ingredients

• 1 pound beets, peeled and cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup crumbled goat cheese
• 1/4 cup chopped walnuts
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss beets with olive oil, thyme, salt, and pepper in a large bowl.
3. Spread beets on a baking sheet and roast for 30-40 minutes, or until tender and browned.
4. Remove from oven and let cool slightly.
5. Transfer beets to a large salad bowl and add goat cheese, walnuts, and parsley.
6. Toss to combine and serve immediately.

Why It Works

• Roasting the beets intensifies their flavor and caramelizes their edges, creating a delightful sweetness.
• The crumbled goat cheese adds a creamy richness that balances out the earthy beets.
• The chopped walnuts add a satisfying crunch and nutty flavor.
• The fresh parsley adds a bright, herbaceous note that complements the other ingredients.