Roasted Beet and Goat Cheese Salad

Over the past few years, we’ve come to like beets, and we’ve found ways to make them taste really delicious like in this roasted beet and goat cheese salad. When we were first married, Sarah had never had a beet that wasn’t from a jar. She attempted to make borscht, a beet soup, with fresh beets. It was a bad recipe and tasted disgusting. That turned us off of beets for several years.

In hindsight, borscht is probably not the best introduction to beets (we’ve also learned mussels are not the ideal starter shellfish!). During a trip to Colorado, we tried a simple beet and goat cheese salad at The Kitchen in Denver. It turned us back onto beets and we’ve been enjoying them ever since.

The Taste SF loves to make this roasted beet and goat cheese salad recipe in the summer.

This simple salad of roasted beets and goat cheese makes a perfect side or even a light meal in the summer. We always save the beet tops to make something – sausage and beet greens, or use them in a pasta. We serve large entree salads like this in these white restaurant bowls (also love these and these).

We love roasting beets using the method we learned when we visited Industrial Eats. See how to easily roast them here. You’ll just need a large, deep roasting pan or dutch oven.

Roasted Beet and Goat Cheese Salad
Author: 
 
Ingredients
  • Roasted Beets, chopped (see here)
  • Lemon and Shallot Dressing (see here)
  • Goat Cheese, crumbled
  • Parsley or Mint, chopped
Instructions
  1. Combine beets, cheese, and just enough dressing to coat.
  2. Sprinkle herbs on top and serve.

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