Beet Salad Recipe
Roasted beets, goat cheese crema, poppy seed dressing.
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Ingredients
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Roasted Beets
Goat Cheese Crema
Poppy Seed Dressing
Salad & Garnish
Method
Roasted Beets
- 1
Preheat and prep beets
Preheat oven to 400°F (200°C). Rinse the beets well and trim the greens, leaving about 1/2 inch of stem to reduce bleeding. Scrub skins to remove dirt.
- 2
Wrap and roast
Toss beets with 2 tbs olive oil, 1 tsp kosher salt, and 1/2 tsp black pepper in a bowl. Wrap each beet individually in aluminum foil (or place them all in a covered ovenproof dish). Roast on a rimmed baking sheet for 45–60 minutes, depending on size, until a paring knife or skewer slides in easily.
- 3
Cool and peel
Remove beets from oven and let cool until touchable, about 15 minutes. Using a paper towel or your hands, rub away the skins (they should slip off). Slice beets into 1/4-inch – 1/2-inch rounds or wedges. Set aside and keep warm or at room temperature.
Goat Cheese Crema
- 4
Blend crema
In a small food processor or blender, combine 4 oz goat cheese, 1/4 cup Greek yogurt, 2 tbs milk, 1 tsp honey, 1 tsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper. Blend until very smooth, adding an extra teaspoon of milk if needed to reach a pourable but thick consistency. Taste and adjust seasoning. Transfer to a small bowl and refrigerate until plating.
Poppy Seed Dressing
- 5
Make dressing
In a small bowl whisk together 2 tbs mayonnaise, 1 tbs apple cider vinegar, 1 tsp honey, 1/2 tsp Dijon, and 1 tsp poppy seeds. Slowly whisk in 2 tsp olive oil until emulsified. Season with 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust acidity or sweetness as desired. Refrigerate until ready to use.
Salad & Assembly
- 6
- 7
Assemble salad
Place 4 cups mixed greens on a serving platter or divide among plates. Arrange roasted beet slices over the greens in an even layer.
- 8
Dress and finish
Drizzle poppy seed dressing lightly over the beets and greens (start with about half the dressing and add more to taste). Dollop or gently pipe the goat cheese crema over the beets in small spoonfuls or thin lines. Scatter toasted nuts and microgreens or herbs over the salad. Finish with a pinch of flaky sea salt and a twist of fresh black pepper.
- 9
Serve
Serve immediately so greens remain crisp. Leftover components can be stored separately in the refrigerator: beets (up to 4 days), crema and dressing (up to 5 days).