Roasted Beets With Balsamic Vinaigrette And Goat Cheese Recipes

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ROASTED BEET SALAD WITH GOAT CHEESE AND BALSAMIC VINAIGRETTE



Roasted Beet Salad with Goat Cheese And Balsamic Vinaigrette image

Roasted Beet Salad with Goat Cheese And Balsamic Vinaigrette is a healthy and delicious salad. Roasting the beets brings out their rich, earthy flavor.

Provided by Melissa Russo / thefarmgirlgabs.com

Categories     Salad

Time 55m

Number Of Ingredients 12

6 beets (peeled)
Olive Oil for drizzling
Spring Mix
Garlic & Herb Goat Cheese
Candied Walnuts
Cherry Tomatoes (sliced in half)
1/4 cup Balsamic Vinegar
1/2 cup Extra Virgin Olive Oil
1 clove garlic (minced)
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon fresh basil

Steps:

  • Pre-heat oven to 400 degrees.
  • Peel the beets and place on parchment lined baking sheet. Drizzle with olive oil.
  • Bake at 400 degrees for 35-40 minutes until fork tender.
  • Remove from oven and let cool. When cooled, slice into quarters and place in bowl.
  • To make vinaigrette, whisk together balsamic vinegar, garlic, basil, salt and pepper in small bowl. Gradually stir and whisk in olive oil.
  • Pour dressing over beets.
  • Place a generous helping of spring mix on a serving dish. Add goat cheese, cherry tomatoes and candied walnuts. Spoon beets and vinaigrette over salad.

ROASTED BEET AND GOAT CHEESE SALAD WITH BALSALMIC VINAIGRETTE



Roasted Beet and Goat Cheese Salad with Balsalmic Vinaigrette image

The flavors of tender roasted beets are enhanced thanks to the subtle bite of goat cheese and a drizzling of balsamic dressing.

Provided by By Brooke Lark

Categories     Side Dish

Time 1h

Yield 2

Number Of Ingredients 6

2 to 3 medium red or golden beets
1/3 cup olive oil
3 tablespoons balsamic vinegar
4 cups mesclun salad mix, spinach leaves, or herbed salad mix
4 oz goat cheese, crumbled
Salt and pepper to taste

Steps:

  • Preheat oven to 425°F. Clean beets thoroughly. Slice in half with a sharp knife, then place in a small baking dish lined with parchment. Drizzle half of the olive oil over the beets; bake 40-45 minutes, or until the beets are tender when pierced with a fork.
  • Remove beets from oven; allow to cool slightly. In small bowl, whisk together the remaining olive oil and balsamic vinegar. Remove the skin of the beets and discard. Dice beets into bite-sized pieces.
  • Arrange salad mix on plate, sprinkle with beets and goat cheese crumbles. Drizzle with balsamic dressing. Season to taste with salt and pepper.

Nutrition Facts : Calories 650, Carbohydrate 15 g, Cholesterol 60 mg, Fat 9 1/2, Fiber 3 g, Protein 20 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 11 g, TransFat 1/2 g

BALSAMIC ROASTED BEET SALAD



Balsamic Roasted Beet Salad image

Provided by Ina Garten

Time 1h20m

Yield 6 servings

Number Of Ingredients 8

8 medium-size beets, tops removed and scrubbed
1/2 cup balsamic vinegar
1/2 cup good olive oil
2 teaspoons Dijon mustard, such as Grey Poupon
Kosher salt and freshly ground black pepper
4 ounces baby arugula
1/3 cup roasted, salted Marcona almonds, toasted
4 ounces soft goat cheese, such as Montrachet, crumbled

Steps:

  • Preheat the oven to 400 degrees.
  • Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
  • Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
  • Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.

ROASTED BALSAMIC BEETS



Roasted Balsamic Beets image

Make and share this Roasted Balsamic Beets recipe from Food.com.

Provided by ewilli

Categories     Vegetable

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 4

4 medium red beets
2 tablespoons balsamic vinegar
1 tablespoon olive oil
salt & pepper

Steps:

  • Preheat the oven to 350 degrees. Wash and peel the beets. Slice each beet in quarters lengthwise, and then slice each quarter into three chunks.
  • Line a baking sheet with foil, and place the beets on top. Drizzle with the olive oil and vinegar, and then add salt and pepper. Gently stir to coat the beets.
  • Cover with more foil and roll the edges of the two layers to create a pouch for the beets. Cook for 20 minutes.
  • Remove the beets from the oven, and raise the temperature to 400 degrees. Take off the top layer of foil (watch out for steam!), and stir to mix the juices. Return to the oven and continue to cook for 35 minutes, stirring occasionally.
  • Serve warm or cold, or add to a salad.

Nutrition Facts : Calories 65.1, Fat 3.5, SaturatedFat 0.5, Sodium 64, Carbohydrate 7.8, Fiber 2.3, Sugar 5.5, Protein 1.3

ROASTED BEETS WITH BALSAMIC VINAIGRETTE AND GOAT CHEESE



Roasted Beets With Balsamic Vinaigrette and Goat Cheese image

Make and share this Roasted Beets With Balsamic Vinaigrette and Goat Cheese recipe from Food.com.

Provided by KnoxTransplant

Categories     Vegetable

Time 30m

Yield 1 serving(s)

Number Of Ingredients 9

1 large red beet
olive oil (to taste)
salt and pepper (to taste)
1 tablespoon balsamic vinegar
3 tablespoons olive oil
1/2 garlic clove, minced
1/8 teaspoon Dijon mustard
3 large basil leaves, chopped
goat cheese, crumbles

Steps:

  • Preheat oven to 450 degrees F.
  • In a small bowl, combine vinegar, oil, garlic, mustard and salt and pepper (to taste). Whisk and set aside.
  • Peel beet. Slice beet into 1/4-inch slices. Lay slices out in baking pan. Sprinkle with olive oil, salt and pepper (to taste). Toss to coat.
  • Bake beets for 20 minutes or until tender.
  • Fan beet slices out on plate; top with dressing, basil and goat cheese.

Nutrition Facts : Calories 411.7, Fat 40.7, SaturatedFat 5.6, Sodium 76.1, Carbohydrate 11.3, Fiber 2.5, Sugar 8, Protein 1.8

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