Beet and Marinated Goat Cheese Salad Recipe

Name: Beet and Marinated Goat Cheese Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup extra-virgin olive oil; 1/3 cup white balsamic vinegar; 1 tablespoon frozen apple juice concentrate, thawed; 1 1/2 teaspoons minced fresh thyme; 1/4 teaspoon freshly ground black pepper, plus extra for seasoning; 1/4 teaspoon kosher salt, plus extra for seasoning; 2 cloves garlic, minced; 4 ounces goat cheese, chilled, broken into 1/2-inch chunks; Four 2-inch-diameter red or golden beets, tops trimmed; 6 ounces green beans, trimmed, cut into 2-inch lengths; 1 teaspoon extra-virgin olive oil; Kosher salt and freshly ground black pepper; 6 cups bite-size pieces butter lettuce (part of 1 head); 2 packed cups baby arugula; 1/2 large Granny Smith apple, cored, cut into thin slices

Servings: persons

1/2 cup extra-virgin olive oil
1/3 cup white balsamic vinegar
1 tablespoon frozen apple juice concentrate, thawed
1 1/2 teaspoons minced fresh thyme
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/4 teaspoon kosher salt, plus extra for seasoning
2 cloves garlic, minced
4 ounces goat cheese, chilled, broken into 1/2-inch chunks
Four 2-inch-diameter red or golden beets, tops trimmed
6 ounces green beans, trimmed, cut into 2-inch lengths
1 teaspoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
6 cups bite-size pieces butter lettuce (part of 1 head)
2 packed cups baby arugula
1/2 large Granny Smith apple, cored, cut into thin slices

1
For the dressing: Combine the oil, vinegar, apple juice, thyme, pepper, salt and garlic in a small bowl and whisk to blend.
2
Season with additional salt and pepper.
3
For the salad: Preheat the oven to 425 degrees F. Place the goat cheese in a medium bowl.
4
Drizzle with just enough dressing to moisten.
5
Refrigerate until ready to serve.
6
Wrap each beet in foil.
7
Place the beets directly onto the oven rack and roast until tender, about 50 minutes.
8
Eight minutes before the beets are tender, place the green beans in a pie dish.
9
Add the oil and a pinch each salt and pepper and toss to coat.
10
Roast the green beans alongside the beets until crisp-tender, about 8 minutes.
11
Remove the foil from the beets and set aside until cool enough to handle.
12
Cut each beet into 6 to 8 wedges.
13
Combine the lettuces in a large bowl.
14
Add the green beans and apple slices and top with the beet wedges.
15
Sprinkle the goat cheese on top.
16
Just before serving, pour the dressing over the salad and toss until coated.

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1/2 cup extra-virgin olive oil, 1/3 cup white balsamic vinegar, 1 tablespoon frozen apple juice concentrate, thawed, 1 1/2 teaspoons minced fresh thyme, and more.

Yes, Beet and Marinated Goat Cheese Salad 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.

Beet and Marinated Goat Cheese Salad

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