Roasted Beet and Goat Cheese Salad

Happy Dyngus Day, y’all!  I hope everyone had a lovely holiday weekend.  There was much eating of ham and coloring of eggs at the Sushi Bar.

There is also much anticipation of farmers markets and a new CSA this year – I’m just itching for fresh produce!  The farmer’s market begins May 12 and our first CSA pickup is June 2.  I hope to have lots and lots of seasonal recipes using all the lovely fresh fruits and vegetables for you this summer and fall.

In the meantime, we’re making do with what we can get from our local organic market – which, for the most part, isn’t bad.  We try to eat as locally and sustainably as we can, but when we’re confronted with large bunches of beautiful organic red and golden beets, which Beloved and I both love, we’re hard-pressed not to buy them.  I saute the greens with bacon and onions, and roast the beets themselves.

Fortunately, due to the mild winter and warm spring we’ve had so far, tender spring greens are abundant, which means salad, salad and more salad.  And this one is just wonderful – a mix of baby greens, crunchy pistachios, tart goat cheese, earthy-yet-sweet beets and a marvelous honey Dijon vinaigrette.  It was delicious with grilled steak, and the leftovers went well with bunless burgers for lunch the next day.

Roasted Beet and Goat Cheese Salad
Roasted Beet and Goat Cheese Salad
Serves: 6
  • 3 medium beets, red and golden
  • 1 tablespoon olive oil
  • 10 ounces mixed baby greens
  • 3 ounces goat cheese, crumbled
  • 1/2 cup pistachios
  • 2 tablespoons raw honey
  • 1 1/2 tablespoons Dijon mustard
  • 3 tablespoons red wine vinegar
  • 1 1/2 tablespoons minced red onion
  • 1/2 teaspoon kosher or sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 tablespoons extra-virgin olive oil
  1. Preheat oven to 425°F. Lightly scrub the beets; trim the stem and root ends. Place beets on a large piece of foil; drizzle with olive oil, then wrap foil around them to form a neat packet. Roast directly on a rack in center of the oven until easily pierced with a knife, about 1 hour. Unwrap the beets and allow to sit until cool enough to handle. Rub off the skins with a clean paper towel or peel with a paring knife; cut into ½-inch dice. Set aside.
  2. In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, red onion, salt and pepper. Whisking constantly, slowly add the olive oil in a steady stream. Taste and adjust seasoning if necessary.
  3. Divide the greens onto plates, then sprinkle with beets, pistachios and goat cheese; drizzle with the vinaigrette. Serve immediately.
  4. Nutrition (per serving): 285 calories, 23.6g total fat, 6.5mg cholesterol, 331mg sodium, 327.6mg potassium, 14.3g carbohydrates, 3g fiber, 9.4g sugar, 6.1g protein.



14 thoughts on “Roasted Beet and Goat Cheese Salad”

  1. OMG! That looks delish.
    I just put my roasted beets in a pickle just before they were garbage fodder. JR likes pickled beets better than roasted and I don’t really care; I’ll eat them any way I can get them.

    1. The salad is absolutely delicious, and the vinaigrette is going to be my go-to honey Dijon salad dressing from now on. Just too, too good.

      We love pickled beets, too – I’m about to open the last two jars we canned last summer and combine them with some of the hard boiled eggs from this weekend. Because the only thing I like better than pickled beets is pickled beet eggs.

  2. I love goat cheese (hubby thinks I’m weird, but I don’t like blue cheese and he does, so we’re even) but I’ve never been a big fan of beets…though I could be a convert with this salad I bet! 🙂

  3. I am also not generally a huge beet fan, but I have had salads very similar to this one that were just wonderful, and your version looks amazingly delicious as well! Can’t wait to try it out soon…

    1. Well,if you’re gonna hog multiple growing seasons every year, year AFTER year, then you better enjoy the fresh veggies!


  4. Thanks for the recipe, fixed the salad and the vinaigrette last night and they turned out absolutely delicious! I haven’t been so impressed with a salad in a long, long time… 🙂

  5. I am asked to do this recipe and share it more than any other – tomorrow special request for 30 guests at a birthday !!
    I use dry Keen’s mustard powder instead of Dijon (helps emulsify the dressing better) and garlic rather than onions sometimes. Easy, foolproof, delicious.
    (Also recommend Thai grilled cabbage)

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