Beet and Goat Cheese Salad with Basil and Balsamic

by katerina on July 30, 2010

Imagine, if you will a caprese salad. Caprese is the simplest of fresh summer salads with robust red tomatoes, creamy buffalo mozzarella, fresh basil, a drizzling of balsamic and olive oil. The salad balances flavours perfectly between the sweet tomatoes, acidic balsamic, and creamy cheese.

This salad is a twist. In place of the fresh tomato slices, fresh sweet beets are simply roasted and then chopped. Rather than buffalo mozzarella, creamy goat cheese is crumbled throughout the salad mixing with all the lettuce. The lettuce helps add balance as the beets are so much sweeter than the calm tomatoes. For dressing, first the balsamic is reduced to concentrate it’s flavours and then poured over the salad which is tossed with fresh basil.

Print Recipe

Beet and Goat Cheese Salad with Basil and Balsamic

(serves 2)

3 medium beets
6 cups torn red leaf lettuce
50g crumbled goat cheese
A big handful of fresh basil leaves
2 tablespoons balsamic reduction *
Salt and pepper
6 tablespoons olive oil

Preheat your oven to 350F. Trim the ends off the beets and give them a good rinse. Wrap in tin foil and roast in the oven for 60 minutes or until soft. Remove and allow to coo enough to handle. Using your fingers peel away and discard skin. Slice into 1/4" slices and set aside.

Place lettuce in a bow topped and toss with beets and goat cheese. Make the dressing by whisking together balsamic with a good pinch of salt and pepper and low adding olive oil. Taste and correct for seasoning.

Right before you serve chiiffonade and toss the basil with the salad. Toss with dressing.

*Note: to make a balsamic reduction, it is simply as easy as simmering balsamic in a heavy bottomed pan until reduced by half. Let cool and it should thicken and become quite syrupy.

Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time:75 minutes
Calories(approximate per serving): 500

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