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Beet Salad with Goat Cheese, Pine Nuts, and Pomegranate Seeds Recipe

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3.8 from 223 reviews

  • Author: Ezabella
  • Total Time: 15 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

A vibrant and nutritious Beet Salad featuring fresh baby spinach, mixed greens, roasted beets, crunchy pine nuts, crumbled goat cheese, and sweet pomegranate seeds, all tossed in a tangy balsamic vinaigrette with hints of citrus and honey. Perfect as a side dish or light meal, this salad combines fresh flavors and textures to delight your palate.

Ingredients

Beet Salad

  • 6 oz baby spinach, fresh
  • 6 oz mixed greens
  • 3 beets, cooked and diced into 1-inch cubes
  • 1/2 cup pine nuts
  • 1/2 cup goat cheese, crumbled
  • 1/2 cup pomegranate seeds

Balsamic Vinegar Salad Dressing

  • 3 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons fresh orange juice, freshly squeezed
  • 1 tablespoon lemon juice
  • 2 tablespoons honey or maple syrup
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper

Instructions

  1. Prepare the Salad Dressing: In a medium-size bowl, combine olive oil, balsamic vinegar, freshly squeezed orange juice, lemon juice, honey or maple syrup, salt, and ground black pepper. Whisk thoroughly until the ingredients are fully emulsified and the dressing is smooth. If not using immediately, transfer the dressing into a mason jar and refrigerate. Shake well before using to remix the ingredients.
  2. Assemble the Beet Salad: On a plate or in a large salad bowl, layer the fresh baby spinach and mixed greens as the base. Add the diced cooked beets evenly on top, followed by sprinkling the pine nuts, crumbled goat cheese, and pomegranate seeds.
  3. Toss and Serve: Drizzle the prepared balsamic vinaigrette dressing over the salad ingredients. Gently toss to combine everything evenly so that the dressing coats all components. Serve immediately to enjoy the freshness and contrasting textures of the salad.

Notes

  • For best flavor, use roasted or boiled beets that are fully cooked and tender.
  • You can substitute goat cheese with feta if preferred.
  • Pine nuts can be toasted lightly for enhanced crunch and flavor.
  • The salad dressing can be prepared up to 3 days in advance and stored refrigerated.
  • This salad is best served fresh to maintain crisp greens and the juicy texture of pomegranate seeds.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad, Side Dish
  • Method: No-Cook
  • Cuisine: American

Find it online: https://kitchenloving.com/beet-salad-with-goat-cheese-pine-nuts-and-pomegranate-seeds-recipe/