Beet and Goat Cheese Salad
- Total Time
- About 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds (3 medium) red beets
- 1½pounds (3 medium) yellow beets (red beets may be substituted)
- 1tablespoon plus 1 teaspoon olive oil
- Kosher salt
- 2tablespoons extra-virgin olive oil
- 2teaspoons aged balsamic vinegar
- 4ounces fresh soft goat cheese
- Fleur de sel
- Four-Pepper Mix or freshly ground black pepper
- 12nasturtium leaves, optional
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Preparation
- Step 1
Preheat the oven to 350 degrees. Rinse the beets and pat dry. Brush with olive oil, sprinkle with salt and wrap individually in aluminum foil. Place on a rimmed baking sheet and cook until fork-tender, 75 to 90 minutes. While still warm, cool, peel the beets and cut into wedges. In a large bowl, toss them with extra-virgin olive oil and vinegar.
- Step 2
Scoop the goat cheese into the middle of a large serving platter. Arrange the beets and their dressing on top and around the cheese. Sprinkle with fleur de sel and four-pepper mix to taste. If you choose, garnish with nasturtium leaves.
- Nasturtium leaves are $6 an ounce at bluemoonacres.net.
- Four-Pepper Mix is $15 for 3 ounces at le-sanctuaire.com.
Private Notes
Comments
I spiral cut a large beet and roasted it in the oven with salt & pepper and olive oil, then mixed it with crumbled goat cheese and a julienned radish. A nice light lunch.
Beautiful salad and delicious. Modifications - used watercress instead of nasturtiums due to availability. Doubled the dressing (I think we had more than 3 pounds of beets). A keeper for sure.
Fresh beets are a game changer, so tasty! I replace the nasturtium leaves with baby spinach and even add cooked lentils.
A welcomed new use for my thriving nasturtiums! The leaves are delightfully peppery and complement the earthy beets. Both are available for harvest in my garden at the same time, which makes this simple salad a keeper.
This is really good. I served on a bed of arugula, added a few figs from the freezer, used torn mint instead of nasturtiums. We loved it. Could add some prosciutto and serve with a crusty bread for a light dinner.
“While still warm, cool, then peel” this has got to be my favorite part.
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