Roasted Beetroot and Goat Cheese Salad (Röstitud peedi ja kitsejuustu salat)
This Röstitud peedi ja kitsejuustu salat, or Roasted Beetroot and Goat Cheese Salad, is a delightful Estonian dish that combines the earthy sweetness of roasted beets with the creamy tang of goat cheese. It's a perfect side dish or light meal for any occasion.
Ingredients
- 4 medium-sized beetroots, peeled and diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 oz goat cheese, crumbled
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 4 cups mixed salad greens
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the diced beetroots with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 30-35 minutes, or until tender.
- While the beetroots are roasting, whisk together the balsamic vinegar and honey in a small bowl to make the dressing.
- Once the beetroots are done, let them cool slightly before assembling the salad.
- In a large bowl, combine the roasted beetroots, mixed salad greens, and crumbled goat cheese.
- Drizzle the balsamic dressing over the salad and toss gently to coat.
- Serve the salad immediately and enjoy!
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 25g
- Protein
- 8g
- Fat
- 10g
Supplies
Baking sheet Mixing bowl Whisk Serving bowl
Tools
Oven
Serving suggestions
Serve the salad as a side dish with grilled chicken or fish, or enjoy it on its own as a light and refreshing meal.
Tips & tricks
For added crunch, sprinkle some toasted walnuts or pumpkin seeds over the salad before serving.
Cost
$10