Roasted Beetroot and Goat Cheese Salad

With its sweetly earthy flavor and vibrant hue, roasted beetroot is a delightful ingredient that can be enjoyed in many ways. This salad combines roasted beetroot with creamy goat cheese and crunchy walnuts for a dish that is both visually appealing and delicious.

The origins of this salad can be traced back to the vibrant markets of the Mediterranean, where fresh beetroot and goat cheese have been culinary staples for centuries. In ancient times, beetroot was prized for its medicinal properties and was often used to treat a variety of ailments. Goat cheese, on the other hand, was a delicacy enjoyed by the wealthy and powerful. Over time, these two ingredients came together in a simple yet elegant salad that has become a beloved dish in many cultures.

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

Ingredients

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

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss beets with olive oil, thyme, salt, and pepper.
3. Spread beets on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
4. Transfer beets to a serving bowl and top with goat cheese and walnuts.
5. Drizzle with balsamic vinegar and serve.

Why It Works

• Roasting the beetroot intensifies its natural sweetness and caramelizes its edges, creating a smoky and complex flavor.
• The creamy goat cheese provides a rich and tangy contrast to the earthy beetroot.
• The crunchy walnuts add texture and a nutty flavor to the salad.
• The balsamic vinegar adds a touch of acidity and balance to the dish.