Beet Salad Recipe
roasted red and golden beets, baby spinach, pickled red onion, walnut gremolata and goat cheese mousse
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Ingredients
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Beets
Salad Base
Walnut Gremolata
Goat Cheese Mousse
Method
Roasting Beets
- 1
Prepare Beets
Preheat your oven to 400°F (200°C). Wash the beets thoroughly and trim the tops and bottoms.
- 2
Roast Beets
Wrap the red and golden beets individually in aluminum foil. Drizzle with olive oil, and sprinkle with salt and black pepper. Place on a baking sheet and roast for 45-60 minutes, or until tender when pierced with a fork. Let cool, then peel and cut into bite-sized pieces.
Walnut Gremolata
- 3
Prepare Gremolata
In a food processor, combine the walnuts, chopped parsley, minced garlic, and lemon zest. Pulse until finely chopped. Drizzle in olive oil and pulse until combined. Set aside.
Goat Cheese Mousse
- 4
Make Mousse
In a mixing bowl, combine softened goat cheese and cream cheese. Using a hand mixer, blend until smooth. Gradually add heavy cream and mix until fluffy. Season with salt to taste.
Assembling Salad
- 5
Combine Salad Ingredients
In a large salad bowl, add the roasted beets, baby spinach, and pickled red onion. Gently toss to combine.
- 6
Add Toppings
Dollop the goat cheese mousse on top of the salad. Sprinkle the walnut gremolata over everything.
- 7
Serve
Serve immediately while the beets are still warm and enjoy your colorful and nutritious beet salad!
