Recipes › Salad › Italian Beet And Goat Cheese Salad Recipe

Italian Beet And Goat Cheese Salad Recipe

Recipe by Pedro M. A. Neves

This Italian beet and goat cheese salad recipe combines earthy roasted beets with creamy tangy goat cheese, finished with a bright balsamic vinaigrette and crispy walnuts. It's a classic pairing found in trattorias throughout Italy, balancing sweet, tart, and savory flavors in a simple yet elegant dish. Perfect as a first course or light lunch, it showcases the quality of its few ingredients.

Ingredients

• 500g (1 lb) fresh beets, mixed varieties if available
• 60ml (¼ cup) extra-virgin olive oil
• 30ml (2 tablespoons) aged balsamic vinegar
• 15ml (1 tablespoon) red wine vinegar
• 1 teaspoon Dijon mustard
• 2 cloves garlic, minced
• Salt and freshly ground black pepper to taste
• 150g (5 oz) fresh goat cheese, crumbled or sliced
• 100g (1 cup) arugula or mixed bitter greens
• 60g (½ cup) walnuts, lightly toasted and roughly chopped
• 30g (¼ cup) thinly sliced red onion
• 15ml (1 tablespoon) fresh lemon juice

Instructions

1. Preheat oven to 200°C (400°F). Trim beet stems and roots, leaving a 2.5 cm (1 inch) tail. Rinse beets thoroughly under cold water to remove soil.

2. Place cleaned beets on a sheet of aluminum foil, drizzle lightly with 15ml (1 tablespoon) olive oil, season with salt and pepper, then wrap tightly. Place foil packet on a baking sheet.

3. Roast for 35-40 minutes until a knife pierces the thickest beet with slight resistance. The skin should slip away easily when done. Remove from oven and cool until handleable, about 10 minutes.

4. Rub cooled beets gently with paper towels to remove skin. Cut beets into 5mm (¼ inch) wedges or bite-sized chunks. Transfer to a large bowl.

5. Whisk together remaining 45ml (3 tablespoons) olive oil, both vinegars, mustard, minced garlic, and lemon juice in a small bowl. Season with salt and pepper to taste.

6. Pour vinaigrette over warm beets and gently toss to coat evenly. Allow to marinate for 10 minutes at room temperature, stirring occasionally.

7. Arrange arugula or mixed greens as a base on individual serving plates or a large platter. Top with marinated beets and their liquid.

8. Scatter crumbled goat cheese, toasted walnuts, and red onion slices over the beets. Drizzle any remaining vinaigrette from the bottom of the bowl over the salad.

9. Serve immediately at room temperature. Taste and adjust seasoning with additional salt, pepper, or vinegar as needed.

Substitutions

• For vegan option: Replace goat cheese with marinated tofu or cashew cream
• For nut-free version: Substitute walnuts with toasted pumpkin seeds or crispy chickpeas
• For milder flavor: Use fresh mozzarella or feta cheese instead of goat cheese
• For gluten-free: Naturally gluten-free; ensure mustard is certified gluten-free if needed

Tips

• Roast beets in advance and refrigerate up to 5 days; marinate just before serving for best flavor
• Different beet varieties (golden, striped, red) create visual interest and subtle flavor variations
• Warm beets absorb the vinaigrette better than cold ones; dress while still slightly warm
• Toast walnuts in a 180°C (350°F) oven for 6-8 minutes to enhance their flavor

In Italian cuisine, this salad draws inspiration from the tradition of pairing earthy root vegetables with cheese, common in northern regions like Piedmont and Lombardy. The combination of beets and goat cheese reflects modern Italian cooking that respects seasonal vegetables and simple preparations.

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