Gourmet Roasted Beetroot Salad with Goat Cheese Crostini and Citrus-Herb Dressing

This gourmet roasted beetroot salad recipe features tender beets, creamy goat cheese crostini, and a zesty citrus-herb dressing, creating an elegant and flavorful vegetarian dinner that will impress guests at any special occasion.

Time: 1. Prep: 30 minutes 2. Cook: 45-60 minutes for roasting beets + 8-10 minutes for baking bread 3. Total: 75-90 minutes

Servings: 2

Difficulty: Advanced

Cuisine: American, Vegetarian

Allergens

Dairy (Goat Cheese)

Ingredients

1. 4 medium
sized fresh beets, scrubbed and trimmed 2. 3 oz goat cheese 3. 4 slices of crusty bread, thinly sliced 4. 1/4 cup extra virgin olive oil 5. 1/4 cup fresh lemon juice 6. 1 tablespoon honey 7. 1 teaspoon Dijon mustard 8. 1/2 teaspoon salt 9. 1/4 teaspoon black pepper 10. 1/4 cup chopped fresh parsley 11. 1 tablespoon grated lemon zest 12. 1 tablespoon grated orange zest 13. 2 cups mixed salad greens

Instructions

Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for 45 60 minutes, or until tender when pierced with a fork. Allow them to cool, then peel and slice into wedges.
Slice the bread into thin, round pieces and brush both sides with olive oil. Bake at 350°F (175°C) for 8 10 minutes, or until golden brown and crispy. Set aside to cool and let it become crusty.
In a small bowl, whisk together lemon juice, honey, Dijon mustard, salt, and pepper. Gradually add the olive oil while continuously whisking to create an emulsion. Stir in the lemon and orange zest, as well as chopped parsley.
Arrange the mixed salad greens on a large plate, then place the roasted beet wedges on top. Crumble the goat cheese over the beets and drizzle the citrus herb dressing generously over the salad. Top with the crostini, adding a final touch of freshly ground black pepper.

Chef’s Insight

1. This dish is perfect for impressing guests at dinner parties or for a special date night at home.

Notes

1. This recipe can be made ahead of time and assembled just before serving. 2. For added flair, garnish with edible flowers or a sprinkle of microgreens.

Substitutions

1. You can use cow's milk cheese instead of goat cheese if you prefer. 2. For a gluten-free version, use gluten-free bread. 3. Substitute honey with agave syrup or maple syrup for a vegan option.

Alternative Preparations

1. This recipe can also be prepared with pre-cooked beets to save time. 2. To make it even more advanced, try making your own goat cheese from scratch.

Alternative Methods

1. Instead of roasting the beets in the oven, you could boil or steam them until tender.

Best Storage Practice

1. Store leftover crostini in an airtight container at room temperature for up to 3 days. 2. Refrigerate any remaining dressing in a sealed jar for up to one week.

Shelf Life

1. The roasted beets will last up to one week in the refrigerator when stored in a sealed container.

Plating Tips

1. Arrange the salad greens artistically on the plate, creating a base for the beet wedges and goat cheese. 2. Place the crostini strategically around the plate to emphasize texture and color contrast. 3. Use a drizzling motion to apply the dressing over the salad for an elegant presentation.

Nutrition Facts

1. Beets are an excellent source of fiber, vitamins, and minerals, including potassium and manganese. 2. Goat cheese provides a good amount of calcium, protein, and healthy fats. 3. The citrus-herb dressing adds a burst of flavor while providing additional vitamin C and antioxidants from the lemon and orange zest.