Goat Cheese and Beetroot Salad with Honey Mustard Dressing Recipe
This French-style salad combines the sweetness of roasted beets, creamy goat cheese and a lightly spicy honey-mustard dressing. In France, salads like this are often eaten as a bistro starter before the main course arrives. It’s a great way to turn simple ingredients into something that looks like it came from a restaurant.
Takie sałatki z kozim serem i burakami są stałym punktem karty w wielu francuskich bistro, często podawane jako „entrée” – lekkie pierwsze danie przed daniem głównym. W zależności od regionu dodaje się do nich różne sery kozie (świeże lub dojrzewające) i lokalne miody.
Roasted beets, tangy goat cheese and a silky honey-mustard dressing turn a few basic ingredients into a colorful, bistro-style plate with layers of sweetness, acidity and creaminess.
Dlaczego ta wersja działa
- Pieczenie buraków w całości wydobywa ich słodycz i nie rozwadnia smaku tak jak gotowanie w wodzie.
- Emulgowany sos dobrze oblepia liście i buraki, dzięki czemu każdy kęs jest równomiernie doprawiony.
- Podprażone orzechy dodają aromatu i kontrastu tekstur do miękkich buraków i kremowego sera.
Chef's tips
Roast a larger batch of beets at once – they keep well in the fridge and make it easy to assemble quick salads during the week. Always add the dressing at the last moment so the leaves stay light and airy.
How to serve
Serve on large flat plates so the colors of the beets and cheese stand out. Add warm baguette slices or homemade croutons for a more filling meal.
Na co uważać
- Nie kroj gorących buraków – ciepło zwiędnie sałatę i rozpuści kozi ser; poczekaj, aż będą tylko letnie.
- Nie praż orzechów na dużym ogniu; od lekkiego złocenia do spalenia dzieli je kilkanaście sekund, więc pod koniec nie odchodź od patelni.
Zamienniki
- Ser kozi możesz zastąpić miękką fetą lub łagodnym serem pleśniowym, jeśli ktoś nie lubi koziego aromatu.
- Orzechy włoskie da się podmienić na orzechy laskowe lub pekany, ważne, by były krótko podprażone.
- Ocet winny biały możesz zastąpić octem z białego wina lub delikatnym octem jabłkowym; unikaj ostrego octu spirytusowego.
Ingredients
- beets medium, raw - 3 pieces
- goat cheese log, soft - 120 g
- mixed salad leaves e.g. arugula, lamb’s lettuce, butterhead lettuce leaves - 100 g
- walnuts lightly chopped - 40 g
- honey runny - 2 tablespoons
- Dijon mustard - 1.5 teaspoons
- white wine vinegar apple cider vinegar also works - 2 tablespoons
- olive oil good quality - 4 tablespoons
- salt to taste
- black pepper freshly ground, to taste
Preparation
- Preheat the oven to 200°C (top and bottom heat). Wash the beets thoroughly, dry them, wrap each one separately in aluminum foil and place on a baking tray.
- Bake the beets for about 40 minutes, until they are soft – when pierced with a knife, it should slide in easily. After baking, unwrap them and leave to cool slightly.
- When the beets are lukewarm, peel off the skins (they should slip off easily with your fingers or a small knife) and cut into thin half-slices or cubes.
- Toast the walnuts in a dry pan over medium heat for 3–4 minutes, stirring often, until they become fragrant and lightly golden. Remove from the pan and let cool.
- In a small bowl mix the honey, Dijon mustard and vinegar. Whisking vigorously with a fork, slowly pour in the olive oil in a thin stream until you get a smooth, slightly thick dressing. Season with salt and pepper.
- Rinse the salad leaves, dry very well (ideally in a salad spinner or in a clean kitchen towel) and tear into smaller pieces.
- Arrange the salad leaves on plates, then place the beet slices or cubes on top. Crumble the goat cheese with your fingers or cut it into slices and arrange on top.
- Sprinkle everything with the toasted walnuts and drizzle with the honey-mustard dressing just before serving. Gently toss on the plate so the dressing coats the ingredients.
Storage
Store the roasted beets, dressing and salad leaves separately in the fridge. Combine and dress just before serving so the leaves stay crisp and don’t wilt.
This is one of those salads that convinced me simple roasted vegetables can feel as special as a main course, especially when paired with good cheese and a balanced dressing.
