Beet & Goat Cheese Salad from Milestone's features tender roasted beets, creamy goat cheese crumbles, and fresh mixed greens drizzled with a tangy balsamic vinaigrette, creating a vibrant and flavorful dish with contrasting textures.
Equipments
- Cutting board
- Chef’s knife
- Mixing bowls
- Baking sheet
- Aluminum foil
- Whisk
- Salad spinner
- Tongs
- Measuring spoons
- Measuring cups
Ingredients
- 2-3 medium beets
- 4 cups mixed salad greens
- 4 oz (115g) goat cheese
- 1/3 cup candied pecans
- 1/4 small red onion
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1/4 cup extra-virgin olive oil
- Salt
- Black pepper
Roasted beets should be tender but not mushy to maintain a pleasant texture in the salad. Using fresh mixed greens adds a crisp contrast to the creamy goat cheese crumbles, while the candied pecans provide a sweet crunch. When preparing the vinaigrette, whisking balsamic vinegar, Dijon mustard, honey, and extra-virgin olive oil together ensures a balanced tangy flavor. Thinly slicing the red onion will prevent it from overpowering the other ingredients. Your version of the Beet & Goat Cheese Salad from Milestone's copycat menu will capture the perfect blend of vibrant flavors and textures.
Instructions
- Preheat oven to 400°F (200°C).
- Wash and trim beets.
- Wrap beets in aluminum foil.
- Roast beets on baking sheet for 45-60 minutes until tender.
- Let beets cool, then peel skins.
- Slice or dice beets.
- Wash and dry mixed greens using salad spinner.
- Thinly slice red onion.
- In mixing bowl, whisk together balsamic vinegar, Dijon mustard, honey, salt, and pepper.
- Slowly whisk in extra-virgin olive oil to emulsify.
- In large mixing bowl, combine greens, sliced beets, and red onion.
- Toss salad with balsamic vinaigrette.
- Plate dressed salad greens.
- Top with goat cheese crumbles.
- Sprinkle candied pecans over salad.
- Add more salt and pepper to taste if desired.
Substitution
Beet & Goat Cheese Salad from Milestone's copycat menu combines roasted beets, creamy goat cheese, and candied pecans over mixed greens for a balance of earthy and sweet flavors. If fresh beets are unavailable, canned or vacuum-sealed cooked beets can be used to save time without compromising taste. When goat cheese is not preferred, feta or ricotta salata can serve as excellent substitutes with similar texture and tang. Your balsamic vinaigrette can be adjusted by substituting honey with maple syrup or agave nectar to suit dietary preferences. Roasting beets wrapped in aluminum foil on a baking sheet helps retain moisture, but steaming is a quicker alternative that preserves nutrients.
Tips
Roasting the beets wrapped in aluminum foil traps moisture, ensuring they remain tender and cook evenly within 45-60 minutes at 400degF (200degC). Peel the skins only after the beets have cooled, as this allows the skin to slip off easily without bruising the flesh. Use a whisk to slowly emulsify the balsamic vinaigrette by adding the olive oil gradually, creating a smooth, well-blended dressing that coats the greens evenly. When tossing the salad, handle your ingredients gently with tongs to maintain the freshness and vibrancy of the mixed greens.
Nutritions
Beet & Goat Cheese Salad provides a nutritious balance of vitamins and minerals, with roasted beets delivering antioxidants like betalains and dietary fiber essential for digestive health. Goat cheese contributes a good source of protein and calcium while being easier to digest for some compared to cow's milk cheese. The mixed greens offer vitamins A, C, and K, supporting immune and bone health, complemented by the healthy fats from extra-virgin olive oil that aid in nutrient absorption. You benefit from this flavorful dish by enjoying a nutrient-dense meal that supports overall wellness and satiety.
Storage
Store roasted beets separately in an airtight container in the refrigerator for up to 4 days to maintain their freshness and texture. Keep mixed greens dry in a salad spinner or sealed container lined with paper towels to absorb moisture, preserving crispness for 1-2 days. Your balsamic vinaigrette and goat cheese should be refrigerated in separate containers and combined with the salad just before serving to prevent sogginess.
Variation or Alternatives
You can substitute roasted beets with golden beets for a milder flavor and vibrant color contrast. Swap goat cheese with feta or ricotta salata to introduce different textures and tanginess. Instead of candied pecans, toasted walnuts or pumpkin seeds offer a crunchy alternative and boost nutrient variety. For a twist on the dressing, try adding fresh herbs like thyme or rosemary to the balsamic vinaigrette for enhanced aroma and complexity.
Allergies
Beet & Goat Cheese Salad contains common allergens such as dairy from the goat cheese and tree nuts from the candied pecans. If you have allergies to these ingredients, it is crucial to avoid this dish or request substitutions. Your safety depends on careful ingredient consideration and communicating any food sensitivities before ordering.
Why this recipe?
Beet & Goat Cheese Salad at Milestone's restaurant stands out for its vibrant combination of earthy roasted beets and creamy, tangy goat cheese, creating a balance of flavors that appeals to many diners. The salad often features fresh greens, candied nuts, and a light vinaigrette, adding texture and brightness without overpowering the main ingredients. You'll appreciate how this dish blends health benefits, such as antioxidants from beets and probiotics from goat cheese, making it both delicious and nutritious. Crafting a copycat version allows you to enjoy this gourmet experience at home, customizing ingredients to suit your taste and dietary preferences.