Roasted Beet and Goat Cheese Salad

Today I want to share with you one of my favorite flavor combinations; beets and goat cheese.  There’s just something about it.  An earthy roasted and sliced beet combined with the creaminess of goat cheese and finished off with the zip of a vinaigrette.

For as much as I love this salad, I have to say, I don’t make it nearly enough.  This salad does need a little forward planning and perhaps that’s why I don’t make it often.  Forward planning and I don’t always mix!

Roasting the beets can take upwards of an hour or so.  Alternatively the beets can be boiled but the cooking time remains about the same so either way this may not be a weeknight go to salad.  Don’t let the prep time deter you though.  Besides the time it takes, it is quite easy to put together.  Not to mention, the result is WELL worth it the effort!  (tip: beets can be roasted ahead of time, peeled and stored in the refrigerator for a few days)

When purchasing beets, they should be firm to the touch and deep red in color.  Try to pick beets of similar size so cooking time will be uniform.

To roast a beet, preheat your oven to 400*F (200*C), trim the tops and the root, place in foil, drizzle with a little olive oil and wrap up.  Roast until a knife goes into the beet easily.  Roasting time will vary depending on the size of the beet but somewhere around 60 minutes should about do it.  After roasting the outer skin will need to be peeled.  A paring knife is the best tool to use.  The skin should come away from the meat of the beet with little effort.

I offer this beet and goat cheese salad to you two ways.  The first is simply with the beets and goat cheese with a bit of thyme vinaigrette poured over the top.  Secondly, you can prepare a salad of greens tossed with the vinaigrette topped with the beets and goat cheese.  Served on its own or along side roasted chicken or baked fish this salad will for sure be the star of the meal!

One last tip for you ~ beets do stain (a very beautiful color I might add).  It will mostly come off your hands with one wash of hot soapy water but your clothing (and cutting board) might not be as lucky.  Just be careful.

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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.