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roasted beet salad with goat cheese, strawberries and preserved lemon vinaigrette

roasted beet salad with goat cheese and strawberries
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This roasted beet salad is layered with goat cheese, buttery manchego, fresh strawberries, avocado and crunchy pistachios. It’s tossed with a preserved lemon vinaigrette that’s equal parts fresh and mellow— you’ll want to put it on everything. 

  • Author: Indi Hampton
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 6
  • Category: Salad
  • Method: Roast
  • Cuisine: American

Ingredients

preserved lemon vinaigrette

  • 1 preserved lemon, seeded and roughly chopped
  • 3 tbsp white wine vinegar
  • 2 tbsp fresh lemon juice
  • 1 small garlic clove, peeled
  • 1 tsp dijon mustard
  • 1 tsp honey
  • kosher salt
  • freshly ground black pepper
  • 3/4 cup extra virgin olive oil

roasted beet salad

  • 1 pound beets (about 3- 4 small or 2 large), tops removed and scrubbed
  • 2 tbsp olive oil
  • kosher salt
  • freshly ground black pepper
  • 3 oz baby arugula
  • 3 oz baby kale
  • 1/2 lb strawberries (about 10- 12 medium), hulled and sliced
  • 2 oz manchego, shaved
  • 3 oz fresh goat cheese, crumbled
  • 1 avocado, sliced
  • 1/4 cup roasted, salted pistachios

Instructions

preserved lemon vinaigrette

  1. Combine preserved lemon, vinegar, lemon juice, garlic, dijon, honey and a pinch of salt and pepper in a blender.
  2. Blend on medium speed until smooth, then slowly pour in olive oil with the blender running. Taste, add more salt or pepper if needed.

roasted beet salad

  1. Preheat oven to 375°F.
  2. Place beets in a baking dish and toss with olive oil, salt, and pepper. Cover tightly with foil and roast until tender, 45 minutes to 1 hour, depending on the size of the beets. Let cool. Peel beets, cut into 8 wedges and place in a large bowl. Toss with a few spoonfuls of preserved lemon vinaigrette.
  3. Combine arugula, kale, strawberries and manchego in another bowl and toss with just enough dressing to coat. Transfer to a platter. Spoon beets on top, then scatter goat cheese, avocado and pistachios over top. Serve with remaining dressing on the side.

Notes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Find it online: https://www.withspice.com/blog/roasted-beet-salad-with-goat-cheese/