Superfood Beet Salad Recipe
Vegetarian. Roasted Beets, Spinach, Arugula, Jicama, Blueberries, Almonds, Goat Cheese Crouton with Red Wine Vinaigrette.
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Ingredients
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Roasted Beets
Greens & Produce
Goat Cheese Croutons
Crunch & Garnish
Red Wine Vinaigrette
Method
Roasted Beets
- 1
Prepare and roast beets
Preheat oven to 400°F (200°C). Trim beet greens close to the root, wash beets well to remove dirt, and pat dry. Wrap each beet individually in aluminum foil with 1/3 tbs olive oil and a pinch of salt and pepper. Place on a baking sheet and roast for 45–60 minutes, until a skewer slides in easily. Remove from oven, unwrap, let cool slightly (10–15 minutes), then rub skins off with a paper towel or peel. Cut beets into 1/2-inch wedges or dice as desired and set aside to cool completely.
Goat Cheese Croutons
- 2
Assemble and toast croutons
Preheat oven to 375°F (190°C) or use the oven after beets are removed. Toss bread cubes with melted butter, honey, thyme (if using), and a pinch of coarse salt. Spread in a single layer on a baking sheet and bake 8–12 minutes, tossing once, until golden and crisp. Let cool slightly. When warm but not hot, spread or dollop goat cheese onto several croutons, pressing gently so the cheese adheres. Alternatively, warm the goat cheese briefly (10–15 seconds in microwave) to soften for easier spreading.
Red Wine Vinaigrette
- 3
Make the dressing
In a small bowl or jar combine red wine vinegar, Dijon mustard, honey, and minced shallot. Whisk to combine, then slowly stream in the 3 tbs olive oil while whisking to emulsify. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust acidity or sweetness as desired. If making ahead, refrigerate and bring to room temperature before serving; whisk again to re-emulsify.
Salad Assembly
- 4
Toast almonds
While beets are cooling or croutons baking, toast sliced almonds in a small dry skillet over medium heat for 2–4 minutes, shaking the pan, until fragrant and lightly golden. Transfer to a small bowl to stop cooking.
- 5
Toss greens
In a large mixing bowl combine baby spinach and baby arugula. Add the cooled roasted beet pieces, julienned jicama, and blueberries. Drizzle about half of the vinaigrette over the greens (reserve some to taste) and gently toss to coat. Taste and add more dressing if needed — you want a light, even coating.
- 6
Plate and finish
Divide the tossed salad among 4 plates (or serve family-style). Top each portion with 3–4 goat cheese-topped croutons, sprinkle toasted sliced almonds, and scatter chives and microgreens if using. Finish with a small grind of black pepper and a light drizzle of any remaining vinaigrette.