Easy and Delicious Roasted Beet Salad Recipe

INGREDIENTS

1. Beets: Choose the firmest beets you can find (usually indicating freshness). Make sure they are roughly the same size so they cook evenly. I used beets of different colors, but any color would be delicious.
2. Fig Jam: I used my mom’s chunky fig jam for little bites of sweetness, but you can use any jam you like, such as citrus, apricot, plum, or honey
3. Rocket Sprouts: Add a little tang to the bites and a beautiful pop of green. They can be substituted with baby rocket, rosemary, thyme, or other sprouted green you like.
4. Walnuts: Very important to toast the nuts, as they add a beautiful nutty flavour, and go so perfectly with the goat cheese. They can be substituted with pine nuts, almonds, pistachios and any nut that you like, as long as you toast them.
5. Goat Cheese: Use any soft cheese you like, preferably goats cheese.
6. Olive Oil, Salt, Balsamic Vinegar: These basic ingredients have a strong impact on the flavor, especially when the salad is so simple with clean flavors. Use good quality olive oil and balsamic vinegar, flaky sea salt or maldon salt.

Roasted Beet Salad Recipe Tips:

1. You should use the best ingredients you can. Since there are only a few ingredients in this recipe, each of them will be noticeable.
2. Do not cut the beets before roasting; it is best to keep the beet skins whole. This way, you can peel the beets easily and keep them juicy, remove any remaining bits after they are cooked.
3. Use good-quality jam. If you are using honey, add it when you mix the cut beets with balsamic vinegar, olive oil, and salt.
4. The beets can be roasted in advance and kept in the fridge, whether before or after you peel them.
5. They pair really well with crackers, toasted sourdough bread, good wine, and friends. 🙂

This post about the roasted beet salad recipe is my first post. 🙂