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.
Prep Time
20 min
Cook Time
40 min
Total Time
60 min
Servings
4
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
Main Ingredient:
beets
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
In fridge:
1 days
Freezing:
No
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.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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