Beet And Carrot Salad With Goat Cheese Twists

Name: Beet And Carrot Salad With Goat Cheese Twists
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil; 1/4 cup red wine vinegar; 1 tablespoon honey; 2 1/4 pounds baby beets trimmed and scrubbed; 1 3/4 pounds baby carrots trimmed and scrubbed; 1 3/4 pounds carrots baby purple, trimmed and scrubbed; 1 red onion cut into thick wedges; 2 teaspoons dijon mustard; 8 ounces arugula; 1/2 cup mint leaves loosely packed; 1/2 cup almonds chopped coarsely; 2 sheets frozen puff pastry thawed; 1 egg lightly beaten; 2 tablespoons chives finely chopped; 2 teaspoons poppy seeds; 3 ounces goat cheese crumbled

Servings: persons

1/2 cup olive oil
1/4 cup red wine vinegar
1 tablespoon honey
2 1/4 pounds baby beets trimmed and scrubbed
1 3/4 pounds baby carrots trimmed and scrubbed
1 3/4 pounds carrots baby purple, trimmed and scrubbed
1 red onion cut into thick wedges
2 teaspoons dijon mustard
8 ounces arugula
1/2 cup mint leaves loosely packed
1/2 cup almonds chopped coarsely
2 sheets frozen puff pastry thawed
1 egg lightly beaten
2 tablespoons chives finely chopped
2 teaspoons poppy seeds
3 ounces goat cheese crumbled

1
Preheat the oven to 400u00b0F. Line 2 baking pans with parchment paper. For the dressing, whisk oil, vinegar and honey in a medium bowl. Season to taste.
2
Divide beets, carrots and onion between 2 prepared pans. Spoon 1/2 the dressing over vegetables; toss to coat. Season. Roast vegetables for 45 mins or until tender. Cool slightly; peel beets.
3
Meanwhile, for the cheese twists. Line a baking pan with parchment paper. Place a pastry sheet on a work surface. Brush with egg, then sprinkle with chives, seeds and cheese. Top with remaining pastry sheet, pressing down to secure. Cut pastry into sixteen 1/2 inch-wide strips. Twist strips; place on prepared pan.
4
Bake for 15 mins or until golden and puffed.
5
Stir mustard into remaining dressing. Arrange arugula on plates or a large platter. Top with roasted vegetables, mint, nuts and dressing. Serve warm salad with twists.

678

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup olive oil, 1/4 cup red wine vinegar, 1 tablespoon honey, 2 1/4 pounds baby beets trimmed and scrubbed, and more.

Yes, Beet And Carrot Salad With Goat Cheese Twists falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!