Spelt Beetroot Salad with Goat Cheese and Herbs
If you're searching for a salad that's not only vibrant but also packed with nutrients, look no further than this spelt and beetroot salad. This dish combines earthy beets, hearty spelt, and creamy goat cheese, making it a perfect choice for lunch or dinner. The fresh herbs add a delightful brightness, elevating the flavors to a whole new level. This salad is a symphony of textures and tastes. The nuttiness of spelt pairs beautifully with the sweetness of roasted beets, while the goat cheese introduces a creamy tang that ties everything together. It's a fantastic way to showcase seasonal produce and impress your guests with minimal effort.
Ingredients
- 1 cup spelt
- 2 medium beets, roasted and diced
- 100g goat cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook the Spelt: In a pot, bring 3 cups of water to a boil. Add the spelt and cook according to package instructions until tender, about 20-30 minutes. Drain and let cool.
- Prepare the Beets: Wash and roast the beets in foil at 200°C (400°F) for about 45 minutes or until tender. Allow them to cool, then peel and dice.
- Mix the Salad: In a large bowl, combine the cooked spelt, diced beets, crumbled goat cheese, parsley, and mint.
- Dress the Salad: Drizzle olive oil and balsamic vinegar over the salad. Season with salt and pepper to taste. Toss gently to combine.
- Serve: Enjoy the salad warm or at room temperature as a side dish or a main course.
Cook’s tips
- Cook the spelt in well-salted water to enhance its nutty flavor.
- Roast the beets ahead of time to save time on busy days.
- Let the salad sit for 10 minutes before serving to allow flavors to meld.
- If using precooked beets, skip the roasting step and simply dice them.
- Add a handful of walnuts or pecans for extra crunch.
Substitutions
- Use quinoa or farro instead of spelt.
- Swap goat cheese for feta or blue cheese.
- Replace balsamic vinegar with red wine vinegar or lemon juice.
- Use fresh dill or cilantro instead of parsley and mint.
Storage & reheating
Store in an airtight container in the refrigerator for up to 3 days. Serve cold or at room temperature; no reheating needed.
Frequently asked questions
Can I use canned beets instead of roasting fresh ones?
Yes, canned beets work well. Just drain, rinse, and dice them. They will have a softer texture but still taste great.
Can I make this salad ahead of time?
Absolutely. Prepare it up to 24 hours in advance, but add the goat cheese and herbs just before serving to keep them fresh.
Is this salad suitable for a vegan diet?
No, because of the goat cheese. To make it vegan, omit the cheese or use a plant-based alternative like tofu or vegan feta.
What can I serve with this salad?
It works well as a side dish with grilled chicken or fish, or as a light main course with some crusty bread.
