Beetroot Salad with Goats Cheese & Caramelized Garlic
I used the beetroot that I bought at the farmers market the other day to make one of our favourite, vibrant salads – Beetroot Salad with Goats Cheese & Caramelized Garlic.
It’s SO worth taking the time to roast the beetroot and garlic to enhance their flavours and bring out the very best of the ingredients.
To me, a salad like this is not a “boring salad” but rather an exciting dish that I look forward to making… and devouring!
If you don’t want to end up with beetroot stained fingers while preparing this recipe then make sure that you wear kitchen gloves! While filming this recipe for you, I didn’t follow my own advice and as you will see my fingers became a rich beetroot colour by the end of the tutorial.
Regarding the garlic, I always roast 3 whole heads of garlic and then use 2-3 of them in the recipe. It really depends on how garlicy you like your salad. Leftover caramelized garlic is AMAZING as a side with fried eggs. Also, just so you’re aware, when you roast garlic in this way it develops a lovely sweet flavour without any overpowering, strong elements.
There are heaps of options when it comes to ingredients to include in this salad. I like to keep it simple, but you could add caramelized walnuts, chopped tomatoes, red peppers or even a tin of lentils.
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Tools to help you prepare this salad:
Beetroot Salad with Goats Cheese & Caramelized Garlic Video Tutorial
Now that you have the recipe, watch the full video tutorial so that you can see the beetroot salad being prepared:
This beetroot salad makes an amazing lunch or dinner side dish or meal in itself, it’s just so full of vibrant flavour that I’m sure it will become your favourite salad too.
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