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.

Roasted Beetroot and Goat Cheese Salad (Röstitud peedi ja kitsejuustu salat)

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

  1. Preheat the oven to 400°F (200°C).
  2. 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.
  3. While the beetroots are roasting, whisk together the balsamic vinegar and honey in a small bowl to make the dressing.
  4. Once the beetroots are done, let them cool slightly before assembling the salad.
  5. In a large bowl, combine the roasted beetroots, mixed salad greens, and crumbled goat cheese.
  6. Drizzle the balsamic dressing over the salad and toss gently to coat.
  7. 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