Roasted Beet and Goat Cheese Salad with Dijon Vinaigrette

By Deborah Dowd
November 13, 2009
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Roasted Beet and Goat Cheese Salad with Dijon Vinaigrette

Author Notes: Roasting beets gives them a rich sweetness that is perfect for an autumn salad, especially paired with baby greens and goat cheese and a tangy dijon vinaigrette. This recipe is a favorite with our family, especially when we can get fresh local beets in the early spring and fall. Save the beet greens and saute on another night with some garlic and bacon, for a bonus vegetable!Deborah Dowd

Serves: 4

  • 4 medium fresh beets, with greens cut off
  • 2 tablespoons olive oil
  • 1/4 teaspoon sea salt
  • 3 cups mesclun or baby greens
  • 2 ounces goat cheese, roughly crumbled
  • 2 tablespoons broken walnuts
  • 1 tablespoon coarse dijon mustard
  • 3 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  1. Cit beets into quarters, toss with 2 tbsp olive oil and salt, and put beets on a baking sheet in a 350 degree oven.
  2. Roast beets for 20 minutes or until fork tender, stirring about halfway through cooking time.
  3. Let beets cool for 5-10 minutes. Toss with greens, walnuts and goat cheese.
  4. Combine dijon mustard, vinegar and oil until well combined and pour over salad.Toss lightly and serve.

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