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Roasted Beet and Goat Cheese Salad

Ingredients

Version 1

  • 2 roasted beets peeled and sliced
  • 1/4 cup goat cheese chevre
  • drizzle of thyme vinaigrette a couple tablespoons

Version 2

  • 3 cups mixed greens arugula (rocket) or bibb lettuce (something delicate)
  • 2 roasted beets chopped
  • 1/4 cup goat cheese chevre
  • 1/4 cup thyme vinaigrette

Thyme Vinaigrette

  • 1/2 tsp Dijon mustard
  • 1 Tbsp red wine vinegar
  • 3 Tbsp olive oil
  • 1 tsp fresh chopped thyme
  • Salt and pepper to taste

Instructions

Version 1

  1. Arrange beets and goat cheese on plate
  2. Drizzle with dressing and garnish with a spring of thyme if desired

Version 2

  1. Toss lettuce with most of the dressing (reserve a little to toss with the beets)
  2. Arrange on plate
  3. Toss beets with dressing and pile on top of lettuce.
  4. Dot the salad with the goat cheese
  5. Add freshly ground pepper if desired

Thyme Vinaigrette

  1. Combine mustard and vinegar in a bowl with a whisk
  2. While whisking drizzle olive oil in very slowly to create an emulsion.
  3. Whisk in thyme and salt and pepper.

Recipe Notes

**To roast beets - trim tops and roots and wrap each beet separately in foil with a little olive oil. Roast for approximately 60 minutes in a 400*F (200*C) oven or until the tip of a knife inserts easily into the beet. Beets should be peeled after roasting. Let roasted beet cool until it can be held in your hand. Using a paring peel the skin away from the meat. Skin should come away with little effort.