Beet Salad with Goat Cheese

Ingredients and Weight:

1. Beets: 500 grams (approximately 3-4 medium beets)
2. Goat Cheese: 200 grams
3. Mixed Salad Greens: 8 cups
4. Extra Virgin Olive Oil: 3 tablespoons
5. Balsamic Vinegar: 2 tablespoons
6. Salt and Pepper: To taste
7. Fresh Herbs (such as basil or rosemary): Optional, to add flavor

Preparation Time:

• Preparation Time: 30 minutes
• Cooking Time: 20 minutes (if you need to roast the beets)

Difficulty Level:

Level 3 (Moderate difficulty) - requires some precise timing and handling of ingredients.

Preparation Method Steps:

1. Preheat the oven to 400°F (if using roasted beets).
2. Clean and trim the beets, wrap them in foil, and place on a baking sheet. Roast for about 20 minutes or until tender, then let cool.
3. In a large bowl, combine the mixed salad greens, roasted beets (cut into cubes), and fresh herbs (if using).
4. In a small bowl, mix the extra virgin olive oil and balsamic vinegar to create a dressing. Pour over the salad.
5. Crumble the goat cheese over the salad and toss gently to combine all ingredients.
6. Season with salt and pepper, then serve immediately.

Nutritional Information:

• Calories: Approx. 350 per serving (based on provided ingredients)
• Fat: 23g
• Carbohydrates: 27g
• Protein: 7g
• Note: Nutrition facts may vary based on specific ingredients used and their freshness.

Dish Characteristics:

• The combination of sweet roasted beets and creamy goat cheese creates a unique and savory dish.
• The balsamic vinegar dressing adds a tangy flavor that is typical of American palates.
• This dish is perfect for any meal of the day, especially as a side dish for meat or fish.

User Comments:

1. "The beet salad was a hit! The combination of flavors was unique and delicious." - John Doe, New York
2. "The goat cheese added a rich and creamy texture to the salad." - Jane Smith, Los Angeles
3. "The dressing was perfect, not too sweet and not too tart." - Michael Johnson, Chicago

Special Precautions and Tips:

• Be sure to clean the beets thoroughly to remove any dirt or impurities.
• If you prefer not to roast the beets, you can also buy pre-cooked beets from the supermarket and cube them for the salad.
• Adjust the amount of dressing according to your preference for a more or less vinegar-y taste.