Salad with Roasted Beets and Goat Cheese in Raspberry-Balsamic Sauce
⏳ Time
1 hour 15 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
Instead of pear, you can use pink grapes or mandarins. Pine nuts can be replaced with caramelized pumpkin seeds. I owe this recipe to three lovely cafes, one of which is located in downtown New York, another in Chicago, and the third in a small town along the Mississippi River. So there is no exact recipe, and there cannot be!
Ingredients
- Beetroot - 1 piece
- Frozen green bean pods - 5.3 oz
- Frozen Raspberries - 3.5 oz
- Pistachios - 1.8 oz
- Goat cheese - 7.1 oz
- Olive Oil - 0 fl oz
- Mixed salad greens - 7.1 oz
- Pears - 1 piece
Step by Step guide
Step 1
The longest step in preparing this salad is roasting the beets. For this, wash, peel, and cut them into small cubes. Place them on foil, drizzle with olive oil. Optionally, you can add salt or spices. Wrap in foil, place on a baking sheet, and roast in the oven at 356°F for 50–60 minutes, then cut the foil and roast for another 10–15 minutes. The younger the beet, the sweeter and faster it roasts. Such beets are great as a standalone dish or a side.
Step 2
In a hot skillet, pour the remaining olive oil and add the thawed green beans. It is 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.
Step 3
Slice the pear into thin strips (1 mm) and then into pieces. Use sweet and soft varieties of pear.
Step 4
Place the salad mix in a bowl. I used a mix that includes julienned carrots and beets, assorted lettuces, and beet greens. In my opinion, it is optimal.
Step 5
Add the beets, pear, and green beans to the salad.
Step 6
Mix balsamic vinegar with the juice from the thawed raspberries and dress the salad with this dressing. Serve on plates.
Step 7
Cut the goat cheese into small pieces and place it on the salad.
Step 8
Garnish the salad with raspberries and pine nuts!
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