Discover This Tropical Gem: Roasted Beet Salad with Goat Cheese & Papaya Dressing
Get ready for a burst of flavor and a dazzling array of colors with this Roasted Beet Salad with Goat Cheese and Papaya Dressing! This recipe celebrates the earthy sweetness of roasted beets, creamy tanginess of goat cheese (or feta), and the bright tropical notes of papaya. Topped with a vibrant papaya vinaigrette seasoned with my signature garlic-shallot puree, this salad is a delightful blend of sweet, savory, and tangy flavors.
Ingredients for Beet Salad with Papaya Vinaigrette
Let’s explore why this salad deserves a place on your table – and in your recipe rotation!
For the Salad:
- Beets: Choose fresh, firm beets with vibrant colors for the best flavor and visual appeal. You can use a mix of red, golden, or even candy-striped beets!
- Organic Mixed Greens: A tender and flavorful base for your salad.
- Goat Cheese or Feta: Adds a creamy, tangy element. Choose goat cheese for a slightly more mellow flavor or feta for a saltier, sharper taste.
- Maui Onions: With their sweet and mild flavor, Maui onions complement the other elements beautifully.
- Toasted Macadamia Nuts (Optional): For added texture and crunch, try sprinkling in some toasted macadamia nuts.
For the Papaya Dressing:
- Ripe Papaya: Choose a papaya that yields slightly to pressure for the perfect balance of sweetness and tang.
- Champagne Vinegar: Adds a burst of bright acidity.
- Garlic-Shallot Puree: My signature blend (recipe included below) adds incredible depth of flavor. Substitute with minced garlic or shallot if needed.
- Olive Oil: A high-quality olive oil is essential for a smooth and flavorful dressing.
- Dry Mustard: Adds depth of flavor to this tropical blend.
How to Make the Roasted Beet Salad
- Roast the beet: Preheat your oven to 400°F (200°C). Wash and trim the beets. Wrap individually in aluminum foil and place on a baking sheet lined with parchment paper. Roast for about 45-60 minutes, or until a knife can easily pierce the beets. Once cool, peel and cut them into bite-sized pieces.
- Make the garlic-shallot puree: In a small food processor, combine garlic, shallots, a drizzle of olive oil, and a pinch of salt. Pulse until a smooth puree forms.
- Prepare the dressing: In a blender, combine the peeled and seeded papaya, vinegar, dry mustard, garlic-shallot puree, olive oil, salt, and pepper. Blend until smooth and creamy. Adjust seasonings as needed.
- Assemble the salad: In a large bowl, toss the organic mixed greens with a drizzle of the dressing. Arrange the roasted beets, goat cheese (or feta) crumbles, and Maui onions on top of the greens. Serve with the remaining dressing on the side, and sprinkle with toasted nuts if desired.
Tips for Recipe Success
- Roast beets ahead of time: Save time by roasting your beets a day or two in advance and storing them in the refrigerator.
- Adjust the sweetness: If you prefer a less sweet dressing, reduce the amount of honey or use a more acidic citrus, such as lemon.
- Experiment with herbs: Add a touch of fresh herbs like thyme, mint, or basil to the salad or dressing for an extra layer of flavor.
Watch how to make this recipe!
Need a little extra guidance? Check out my video where I walk you through the step-by-step process, ensuring your Roasted Beet Salad with Goat Cheese and Papaya Dressing turns out perfectly!
Why You’ll Love This Recipe:
- Flavor Explosion: This salad offers a delightful balance of sweet, savory, tangy, and creamy flavors.
- Vibrant Colors: The beautiful combination of colors will make this salad the star of your table.
- Healthy and Satisfying: Packed with nutrients and fiber, this salad will leave you feeling nourished and satisfied.
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Roasted Beet Salad with Goat Cheese and Papaya Vinaigrette
Ingredients
- 1 papaya seeded and diced
- 1 oven-roasted beet skin removed and diced
- 5 grape tomatoes halved
- 4 tablespoons goat cheese
- Organic mixed greens
- Paper thin sliced Maui onions
Papaya Salad Dressing
- 3/4 cup champagne vinegar
- 1 tablespoon dry mustard
- 3/4 cup sugar
- 1 teaspoon kosher salt
- 3/4 cup grape seed oil
- 3 tablespoons papaya seeds from a fresh papaya
- 1 tablespoon garlic shallot puree or 2 tablespoons onion
Instructions
Make the Dressing
- In a food processor, mix together vinegar, dry mustard, sugar and kosher salt. Blend for 20 seconds. Add grapeseed oil, adding slowly with the blender going so it emulsifies. Add papaya seeds, and garlic shallot puree. Pulse until the seeds look like coarse ground pepper.
Make the Salad
- Sprinkle greens with goat cheese, tomatoes, beets, onions and papayas. Top with my papaya vinaigrette and fresh cracked pepper.
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