Tangy Roasted Beet Salad with Goat

Ingredients

Estimated total cost: €1.73 · €0.43/serving

• 3 or 4 vibrant red beetroots, uncooked (scrubbed and peeled before use)Est. price €0.90–€1.80
• 2 tablespoons tangy vinegarEst. price €0.08–€0.20
• 1 tablespoon extra virgin olive oilEst. price €0.15–€0.40
• 2 teaspoons zesty Dijon mustardEst. price €0.10–€0.25
• 1/4 teaspoon delicate sea saltEst. price €0.02–€0.05
• 2 scallions, finely choppedEst. price €0.20–€0.50
• 2 tablespoons freshly minced parsley leavesEst. price €0.25–€0.60
• 1 teaspoon sugar (if desired, for a hint of sweetness)Est. price €0.03–€0.08

Steps

1. 1

   Begin by peeling the beets and halving them. Transfer the beets to a food processor bowl and pulse until they are finely chopped, or grate them using the largest holes of a grater, either manually or with a food processor. Aim for a yield of 2 1/2 to 3 cups of shredded beets.

2. 2

   Begin by combining vinegar, oil, mustard, and salt in a serving bowl. Mix them together thoroughly. Introduce the beets, scallions, and parsley into the bowl and toss everything until well combined. Adjust the sweetness by adding sugar to your preference. Serve the salad either at room temperature or chilled according to your preference.

3. 3

   Begin by preparing the salad with cooked beets, utilizing two 15-ounce cans of whole beets, or an adequate amount to yield approximately 2 cups when shredded.

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• Cultural note

  Beet salads have a long history in European cuisine, particularly in Mediterranean countries where olive oil and vinegar are common ingredients. The addition of goat cheese adds a creamy texture and tangy flavor, reflecting the influence of French and Mediterranean culinary traditions.

• Seasonal note

  Beetroots are in season during the fall and winter months, making this salad a perfect dish to enjoy during those seasons. Scallions and parsley are also typically available year-round, adding freshness to the salad.

• Health note

  This tangy roasted beet salad is a nutritious choice, rich in fiber, vitamins A, C, and K. The beetroots provide antioxidants, while the olive oil offers healthy fats. The salad is low in calories and cholesterol-free, making it a heart-healthy option.