Honey Whipped Goat Cheese
and Parsley Beet Salad
Simply roasted beets, peppery arugula, creamy sweet goat cheese and the freshest homemade parsley dressing. Don’t forget to garnish it all with nuts. Love that crunch.
This salad really has it ALL. The textures, colors and different flavors.
To start the bright dressing – is packed with parsley, shallots and a hint of Dijon mustard. The sweetened tangy goat cheese with honey is simply is perfect to dip the sliced beets in.
Try to grab all the ingredients into one bite. You will love it.
I recently served this at a private dinner for a client. It was a hit. Some guests, even asked for seconds on the SALAD. Ha. This Honey Whipped Goat Cheese and Parsley Beet Salad is great served with my Parmesan Basil Crispy Chicken and Roasted Cauliflower Steaks with Chimichurri.
Make it your own.
Change up the nuts. Use pistachios, hazelnuts or cashews, instead of walnuts. All, will be delicious.
Add more herbs to the dressing, Chives, cilantro, dill, thyme and oregano – add in the freshest ones you have.
Use spinach or mixed greens, instead of arugula. No one is going to turn any of them down.
Everything highlights the creamy goat cheese and roasted beets. Plus the fresh homemade dressing takes it to a new level.
More salads I'm loving.
Honey Whipped Goat Cheese and Parsley Dressed Beet Salad
- Total Time: 45 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Description
Perfect salad to serve your guests before dinner or as a nice lunch served outside. It has all the textures, flavors and colors.
Ingredients
- 4–6 medium to small sized beets, ends trimmed and cleaned
- 4 tablespoons olive oil, divided
- salt and pepper
- 4 oz. goat cheese, room temperature
- 2 tablespoons high quality honey
- zest from 1 lemon
- juice from 1 lemon
- 1 teaspoon Dijon mustard
- 1 small shallot, minced
- 1 handful fresh parsley, cleaned and trimmed
- 4 cups arugula (or other salad green – spinach or mixed greens)
- 1/2 cup walnuts, roughly chopped
Instructions
- Preheat your oven to 400F. Wrap the beets in foil with 1 tablespoon olive oil and a sprinkle of both salt and pepper. Place in the oven and roast for 35-45 minutes or until the center is tender. Remove from the oven, open the foil to let the beets cool.
- Meanwhile, made the honey goat cheese. Place the goat cheese, honey, sprinkle of salt and pepper and 1 tablespoon olive oil in a food processor. Process until very smooth.
- To make the salad dressing, place the remaining 2 tablespoons olive oil, sprinkle of salt and pepper, lemon zest and juice, Dijon mustard, shallot and parsley in a blender or food processor. Pulse to process until combined. Set aside until ready to assemble the salad.
- When the beets are cooled, quarter them or cut into small pieces.
- To assemble the salads, place a large spoonful of the honey goat cheese on the bottom of the plate. Spread out slightly with a spoon. Place the greens on one side and the beets in the middle. Top with the nuts and a spoonful of the dressing. Sprinkle with black pepper and serve.
Notes
To check the beets, use a paring knife and pierce through the foil into the center of a beet. If it’s easy to cut into and the knife comes out smooth, then they are done.
To cool the beets faster, place them in a bowl or plate uncovered in the refrigerator.
To make the dressing by hand, chop the parsley up finely with a large knife and place in a glass container with a lid. Add in the remaining dressing ingredients and shake to combine. Either method of a food processor or by hand, works great.
- Prep Time: 10
- Cook Time: 35
- Category: salad
- Method: oven
- Cuisine: salad
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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