Kimchi & Cornbread

Roasted Beet Salad with Goat Cheese

I love beets! I love the color, the taste, and they are pretty good for you. This salad is a mixture of earthy, sweet with salty creaminess. It’s the perfect way to enjoy beets for the first time.

Truthfully, I’ve only really started liking beets a few years ago. Like most people, I associated them with the smell of dirt and the first time I had them they were raw so the texture didn’t agree with me.

My lovely French friend, Catherine, introduced me to beets at a simple lunch at her house. Delicious beets, good bread, and great cheese. Nothing could have been more satisfying that day and I’ve loved beets ever since.

Roasted Beet Salad with Goat Cheese
Delicious roasted beets with salty goat cheese.
Write a review
  1. Beets (1-3 small beets or 1 large one per person)
  2. 1 small scallion or a few chives
  3. Goat cheese to taste
  4. Red wine vinegar or balsamic to taste
  5. Pinch of salt
  6. 1 Tablespoon olive oil
  1. Preheat oven to 425 F.
  2. Trim tails and leaves off beets and cut into similar sized pieces. Lay our on parchment paper lined baking tray.
  3. Drizzle olive oil and sprinkle salt on the beets.
  4. Place in oven and cook until fork tender, roughly 25-35 minutes. Remove and let cool.
  5. Once cool, use a knife or spoon to peel the skin from the beets. Cut into smaller pieces if you like and place in a bowl.
  6. Chop scallion or chives and sprinkle over beets.
  7. Drizzle red wine vinegar or balsamic vinegar over beets and mix well. Refrigerate until ready to serve.
  8. Before serving, sprinkle goat cheese over the beets.
Kimchi & Cornbread


Be the first to comment.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>