Pickled Beet and Goat Cheese Salad
Vibrant Pickled Beet Salad with Creamy Goat Cheese
Ingredients:
4 medium beets, trimmed and scrubbed
1/2 cup apple cider vinegar
1/2 cup water
1 tablespoon sugar
1 teaspoon salt
2 ounces goat cheese, crumbled
1/4 cup walnuts, toasted
1 tablespoon fresh dill, chopped
4 cups mixed greens
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste
Directions:
Preheat the oven to 400°F (200°C).
Wrap the beets in aluminum foil and roast for 45-60 minutes, or until tender.
Allow them to cool, then peel and slice into thin rounds.
In a small saucepan, combine the apple cider vinegar, water, sugar, and salt. Bring to a boil, then remove from heat.
Add the beet slices to the pickling liquid and let them marinate for at least 30 minutes.
Arrange the mixed greens on a large platter.
Top with the pickled beets, crumbled goat cheese, toasted walnuts, and fresh dill.
Drizzle with olive oil and balsamic vinegar.
Season with salt and pepper to taste.
Serve immediately.
Prep Time: 15 minutes | Cooking Time: 45 minutes (plus 30 minutes for pickling) | Total Time: 90 minutes
Kcal: 220 kcal | Servings: 4 servings
DISH PRESENTATION PARAGRAPHS
This Pickled Beet and Goat Cheese Salad is a vibrant, flavorful dish that brings together the earthy sweetness of roasted beets, the tang of pickling, and the creaminess of goat cheese. It’s beautifully complemented by the crunch of toasted walnuts and the freshness of dill, all served on a bed of crisp mixed greens.
Perfect for a light lunch or an elegant starter, this salad is as nutritious as it is delicious. The deep red hues of the beets, contrasted with the creamy white goat cheese, make it a stunning dish that’s sure to impress both your taste buds and your guests. The pickling process adds an extra layer of flavor, making each bite a delightful experience.
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