Beet & Goat Cheese Salad Recipe

Time1h 15m

Serves4

Roasted Beets, Montrachet Goat Cheese, Mesclun Greens, Champagne Vinaigrette

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Ingredients

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1
Roast the Beets
Preheat the oven to 400°F (200°C). Wash and trim the beets, leaving the skin on. Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until a fork easily pierces through the beets. Remove from the oven and let cool.
2
Peel and Slice the Beets
Once the beets are cool enough to handle, unwrap them from the foil. The skin should slip off easily; if not, use a paper towel to rub off the skin. Slice the beets into wedges or rounds.

3
Mix the Vinaigrette
In a small bowl, whisk together the champagne vinegar and Dijon mustard until well combined. Slowly drizzle in the olive oil while continuing to whisk until the dressing is emulsified. Stir in the honey, and season with salt and black pepper to taste.

4
Combine the Ingredients
In a large bowl, add the mesclun greens. Top with the roasted beet slices and crumbled Montrachet goat cheese.
5
Dress the Salad
Drizzle the champagne vinaigrette over the salad and gently toss to combine, making sure not to break up the goat cheese too much.
6
Serve
Plate the salad and serve immediately, garnished with extra goat cheese if desired.