Goat Cheese Roasted Beet Salad
Tossed in a tempting homemade basil vinaigrette, this wholesome Goat Cheese Roasted Beet Salad features chewy orzo pasta, creamy avocado slices, juicy corn kernels and more. It's a fresh, feel-good side dish that comes together with ease.
Servings: 4
Equipment
- Oven
- Stove
Ingredients
For the Basil Vinaigrette
- 2 cups fresh basil
- 1/2 cup olive oil
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 clove garlic
- 1/2 tsp crushed red pepper flakes or more to taste
- 1 tsp kosher salt
For the Roasted Beet Salad
- 2-3 small red or yellow beets halved
- 2 tbsp olive oil
- kosher salt & pepper
- 1 lb orzo pasta gluten-free if needed
- 4-6 oz soft goat cheese
- 2 small zucchini trimmed and cubed, or yellow squash
- 2 ears fresh corn kernels removed from the cob
- 1 large bunch arugula
- 1 avocado sliced
Instructions
- In a blender or food processor, blend all ingredients together until smooth. Taste and adjust salt as needed.
- Preheat the oven to 400°F.
- Toss the beets together with the olive oil and a good pinch of both salt and pepper.
- Spread the beets out in an even layer on a baking sheet. Roast for 25-30 minutes or until the beets are tender and charred on the edges.
- Bring a large pot of salted water to a boil. Boil the pasta until a dente. Drain and add the pasta to a large serving bowl.
- To the hot pasta, add the goat cheese and couple large spoonfuls of the basil vinaigrette, toss well until the goat cheese coats the pasta completely.
- Add the zucchini, fresh corn and arugula and toss to combine.
- Top the pasta with the roasted beets and avocado.
- Serve the remaining vinaigrette on the side.
Notes
Leftover roasted beet salad should be kept in an airtight container in the fridge. It will stay fresh for up to 3 days. The dressing should be refrigerated in a separate airtight container and will last for 4-5 days.