Salad with baked beets and goat cheese under raspberry-balsamic sauce
4 servings
75 minutes
This exquisite Italian salad combines the sweetness of roasted beets, the creaminess of goat cheese, and the freshness of a salad mix. Sweet pear and crunchy green beans add textural variety, while the fragrant raspberry-balsamic dressing provides a harmonious balance of tanginess and richness. Pine nuts complete the ensemble with a light nutty note. Perfect as a standalone dish or as a light yet nutritious dinner. Italian cuisine is renowned for its simple yet refined flavor combinations, and this salad is a testament to that. It can be served as part of a festive feast or enjoyed with loved ones, savoring the richness of flavors and textures.
1
The longest stage of preparing this salad is roasting the beets. For this, wash, peel, and cut them into small cubes. Place on foil and drizzle with olive oil. Optionally, you can add salt or spices. Wrap in foil, place in a baking tray, and roast in the oven at 180 degrees for 50–60 minutes; then cut the foil and roast for another 10–15 minutes. The younger the beetroot, the sweeter and quicker it roasts. Such beets are great as a standalone dish or a side.
- Beetroot: 1 piece
- Olive oil: 20 ml
2
Pour the remaining olive oil into a hot pan and add the frozen green beans. It's not necessary to fully thaw them. Season with salt to taste. Fry until cooked, stirring. The beans should be tender but slightly crispy with browned sides. Let cool.
- Frozen green beans: 150 g
- Olive oil: 20 ml
3
Slice the pear into thin strips (1 mm) and then into pieces. Use sweet and soft varieties of pear.
- Pears: 1 piece
4
Place the salad mix in a bowl. I used a mix that includes julienned carrots and beets, assorted salads, and beet greens. In my opinion, it's optimal.
- Mixed salad leaves: 200 g
5
Add beetroot, pear, and beans to the salad.
- Beetroot: 1 piece
- Frozen green beans: 150 g
- Pears: 1 piece
6
Mix balsamic vinegar with juice from thawed raspberries and dress the salad with this dressing. Serve on plates.
- Frozen raspberries: 100 g
7
Cut the goat cheese into small pieces and place it on the salad.
- Soft goat cheese: 200 g
8
Decorate the salad with raspberries and pine nuts!
- Frozen raspberries: 100 g
- Pine nuts: 50 g
