Roasted Beetroot and Goat Cheese Salad

Introduction

In Dubai's cosmopolitan dining scene, a salad that balances the richness of tradition with the flair of modern cuisine is always a delight. Our Roasted Beetroot and Goat Cheese Salad does just that. It's a visually stunning dish that combines the earthy sweetness of beetroot with the creamy tang of goat cheese, elevated by a symphony of flavors from fresh greens, nuts, and a balsamic reduction.

Ingredients

• 4 medium beetroots, peeled and cubed
• 200g goat cheese, crumbled
• 2 cups mixed salad greens (arugula, spinach, and watercress)
• 1/2 cup walnuts, toasted and roughly chopped
• 2 tablespoons balsamic vinegar
• 4 tablespoons extra virgin olive oil
• Salt and pepper to taste
• Fresh mint leaves for garnish

Instructions

1. Roast the Beetroot: Preheat your oven to 200°C (390°F). Toss the cubed beetroots with 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender. Allow to cool.

2. Prepare the Salad Base: In a large salad bowl, mix the salad greens with the remaining olive oil and balsamic vinegar. Season with salt and pepper to taste.

3. Assemble the Salad: Add the roasted beetroot cubes to the salad greens. Sprinkle the crumbled goat cheese and toasted walnuts over the top.

4. Serve: Garnish with fresh mint leaves. For an extra touch of flavor and elegance, drizzle a balsamic reduction over the salad just before serving.

Conclusion

This Roasted Beetroot and Goat Cheese Salad is a celebration of flavors and textures, making it a perfect dish for those who enjoy a hearty yet sophisticated salad. Whether as a side dish or a main, it's sure to impress with its beautiful presentation and delightful combination of ingredients.