Goat Cheese and Beetroot Salad with Pomegranate
Indulge in a vibrant and flavorful Goat Cheese and Beetroot Salad with Pomegranate, a delightful combination of fresh ingredients that’s as visually appealing as it is delicious. This salad features crisp salad greens topped with sweet, smoky grilled beetroot slices, creamy goat cheese crumbles, and juicy pomegranate arils. Drizzled with a light olive oil dressing and seasoned with salt and pepper, this salad is perfect for a light lunch or as a stunning starter for a special meal. Follow this easy recipe to create a refreshing salad bursting with color and flavor.
Goat Cheese and Beetroot Salad with Pomegranate
Goat Cheese and Beetroot Salad with Pomegranate is a colorful and refreshing salad featuring mixed greens topped with grilled beetroot, creamy goat cheese, and juicy pomegranate seeds. This salad is a delightful combination of flavors and textures, perfect for any occasion. With its simple yet elegant presentation, this salad will impress your guests and satisfy your taste buds.
Ingredients
- 200 g mixed salad greens (such as lettuce, arugula, or spinach) (about 7 ounces)
- 1 large grilled or roasted beetroot, sliced
- 100 g goat cheese, crumbled (about 1 cup)
- pomegranate seeds from 1/2 to 1 pomegranate
- olive oil, for drizzling
- salt and pepper, to taste
Instructions
- Wash and dry the mixed salad greens thoroughly. Place them in a large salad bowl.
- Chop the beetroot for smaller chunks and roast in a preheated oven at 200°C (400°F) for about 30 minutes until tender. Season with salt and let it cool.
- Arrange the grilled beetroot slices over the salad greens in the bowl. Scatter crumbled goat cheese and pomegranate seeds over the salad. Drizzle olive oil over the salad. Season with salt and freshly ground black pepper, to taste. Gently toss the salad to combine all the ingredients and evenly distribute the dressing.