Gordon Ramsay Beet Salad Recipe

This delicious Beet Salad with Goat Cheese is a quick and easy meal perfect for any occasion. Packed with nutritious beets, creamy goat cheese, and crunchy sunflower seeds, it’s a vibrant and healthy dish that’s both satisfying and refreshing. Plus, you can easily swap ingredients to suit your taste! A great balance of flavors and textures!

Ingredients Needed:

For the salad:

• 3 small red beets or golden beets
• 5 ounces arugula
• 2 tablespoons sunflower seeds
• ½ pistachios or candied pecans
• 6 ounces goat cheese or feta cheese

For the balsamic vinaigrette:

• 1 small shallot, minced
• 1 garlic clove, minced
• 1 teaspoon Dijon mustard
• 2 tablespoons balsamic vinegar
• ½ cup olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper

How To Make Beet Salad Recipe?

1. Preheat the Oven: Preheat the oven to 200°C. Wrap each beet in aluminum foil and place them on a baking sheet. Roast for 40 minutes to 1 hour, or until the beets are fork-tender.
2. Cool and Peel the Beets: Once the beets are cooked, let them cool slightly in the foil. Wearing gloves, rub off the skin and cut the beets into bite-sized pieces. Let them cool to room temperature in a large bowl.
3. Make the Vinaigrette: In a small bowl or jar, combine 50g minced shallot, 3g minced garlic, 5g Dijon mustard, 30ml balsamic vinegar, 120ml olive oil, 5g salt, and 2.5g black pepper. Whisk or shake the jar to combine and refrigerate the vinaigrette while the beets cool.
4. Assemble the Salad: Once the beets are cool, cut them into bite-sized pieces.
5. Toss the Salad: In a large mixing bowl, add 140g arugula, 30g sunflower seeds, and 30g pistachios (or candied pecans). Pour over the vinaigrette and toss everything together.
6. Add the Cheese: Gently add 170g crumbled goat cheese (or feta cheese) and toss again to keep the cheese intact.
7. Serve: Serve the salad immediately.

Recipe Tips:

• Choose tender beets: Roast your beets until they are fork-tender for the best texture. Over-roasting can make them too soft.
• Use fresh arugula: Fresh arugula adds a peppery flavor that pairs perfectly with the sweet beets and creamy cheese.
• Make the vinaigrette ahead: Let the balsamic vinaigrette sit in the fridge for at least 30 minutes to allow the flavors to blend.
• Don’t overmix the salad: Gently toss the salad to keep the goat cheese or feta crumbles intact.
• Peel beets with gloves: Wearing gloves while peeling the beets prevents your hands from staining and keeps the process clean.

How To Store Leftovers?

Allow the Beet Salad to cool to room temperature. Store it in an airtight container in the fridge for up to 2 days.

Nutrition Facts:

• Calories: 245 kcal
• Total Fat: 17.5 g
• Saturated Fat: 6.6 g
• Cholesterol: 25.5 mg
• Sodium: 278 mg
• Potassium: 522 mg
• Total Carbohydrate: 12.8 g
• Dietary Fiber: 3.7 g
• Sugars: 7.1 g
• Protein: 11.2 g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Arugula Salad Recipe
• Gordon Ramsay Chicken Salad Recipe
• Gordon Ramsay Broccoli Salad Recipe