This vibrant root vegetable salad with local apples and pears is a perfect combination of fall flavours. The rich goat cheese vinaigrette with dill is fresh, creamy and slightly sweet with honey making it an excellent salad to serve at family gatherings.
Often times we don’t think of salads once the cooler weather sets in but we can’t forget the variety and versatility of vegetables that are at their prime this time of the year. There are so many delicious and healthy options when it comes to making a delicious healthy Fall salad. Using roasted root vegetables for a salad or side dish is a great way to enjoy these Autumn vegetables.
Beets are one of those hearty and versatile vegetable that will keep for 1-3 months once picked from the garden. Growing up on the farm, we would store them in a cold cellar or near by barn so they maintain there freshness. Evenly, we would bring them in the house late summer early fall and Mom would can several jars so we could enjoy them year round.
Many will roast beets to compliment different dishes and it is a great way to enjoy this healthy vegetable. Whether you roast or boil beets they will take on the flavours of whatevery you add to them, making them such a delicious, and vibrant vegetable to add to any dish.
RECIPE INGREDIENTS
Kale: adding a few kale leaves for colour, nutritious and make it a wholesome salad
Beets: using medium will take less time to cook; find local beets for better flavour
Sweet potato: is and always has been a favourite of mine to add to salad, offers a sweetness and by roasting creates a great texture
Apple: honey crisp is one of my favourite apple for its’ sweetness and crunchiness; other options are fuji, empire and granny smith
Pear: recommend to use firm barlett pears for this salad and bosc pears are a great option
Red onion: is mild and work well in salads
Walnuts: add crunch is they are my go to nut for salads; pecans are a great choice too
Vinaigrette ingredients:
Goat cheese: creates a creamy texture and mild cheese flavour
Yogurt: use plain 2% for this salad
Extra virgin olive oil: recommend using a good quality for quality flavour
Apple cider vinegar: works really well with the added fruit to the salad
Honey: a perfect balance with the vinegar and creamy cheese and yogurt
Dill: love dill and adds a fresh and citrus flavour to this salad
MAKING THIS DELICIOUS SALAD
First to start this delicious salad, preheat oven and place beets and sweet potatoes in foil. Coat with olive oil and season with salt and pepper. Then place on baking sheet with a rim or baking dish. Roast for about 50 minutes, long enough until they are tender.
Remove them from the oven and open up the foil and allow to cool slightly then remove the skins of the beets and sweet potatoes. A hint: the skins are much easier to remove when the beets and potatoes are still warm. Slice them into wedges and place on serving plates.
While the beets and sweet potatoes are in the oven, prep the other ingredients for the salad. Slice the apple, pear and red onion. Place apples and pears slices in small bowl and squeeze some lemon over them and gently toss. Then arrange onto serving plates.
Can make ahead the vinaigrette: In a blender or food processor, blend together goat cheese, yogurt, olive oil, apple cider vinegar, honey and half of dill. Season with salt and pepper, and stir in the remaining dill.
Garnish with walnuts and fresh dill. Drizzle with goat cheese dill vinaigrette. Enjoy!
This salad is an excellent salad to make ahead and my only suggestion would be to add the vinaigrette just before serving, or another option is all everyone add their own at the table.
Whether you enjoy summer salads, winter salads or fall salads, they all have their own unique options of vegetables and fruit that can really dress up a table and the flavours are endless, making them so thoroughly enjoyed anytime of the year!!
Drizzle the vinaigrette over the salad before serving or as I suggested you can always have everyone add their own vinaigrette at the table, either way it will be thoroughly enjoyed!
STORING
This delicious salad will keep up to 2-3 days in the refrigerator in an air-tight container. Keep in mind, the beets have a tendency to bleed and the apple and pear slices will turn slightly.
As I mentioned, this salad can be made the morning of but add the goat cheese vinaigrette just when you are ready to serve it. I would also recommend to have your guests to add their own once it is served.
Roasted Beet and Sweet Potato Salad with Goat Cheese Dill Vinaigrette
Equipment
- baking dish or sheet with a rim
- blender or food processor
Ingredients
- 2 cups kale, torn to bite size pieces
- 3 medium beets
- 1-2 tbsp extra virgin olive oil
- 2 sweet potatoes
- sea salt and pepper
- 1 honey crisp apple, sliced
- 1 barlett or bosc pear, sliced
- 1/2 medium red onion, thinly sliced
- 1/4 cup walnuts, roughly chopped
- garnish with fresh pepper
Vinaigrette: yields 2/3 cup
- 4 oz (113g) soft goat cheese
- 1/4 cup plain 2% yogurt
- 1 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- sea salt and pepper
- 3 tbsp dill and extra for garnishing
Instructions
- Preheat oven to 400°F. Place each beets and sweet potatoes in foil. Coat with olive oil and season with salt and pepper. Then place on baking sheet with a rim or baking dish. Roast for about 50 minutes, long enough until they are tender. Remove them and allow to cool slightly, then remove the skins of the beets and sweet potatoes (the skins are much easier to remove when the beets and potatoes are still warm). Slice them into wedges and place on serving plates.
- While beets and sweet potatoes are cooking, slice the apple, pear and red onion. Place apples and pears slices in small bowl and squeeze some lemon over them and gently toss. Then arrange onto serving plates.
- Vinaigrette: In a blender or food processor, blend together goat cheese, yogurt, olive oil, apple cider vinegar, honey and half of dill. Season with salt and pepper, and stir in the remaining dill.
- Garnish with walnuts and fresh dill. Drizzle with dill coat cheese vinaigrette.
