Roasted Beet, Warm Goat Cheese, & Grapefruit Recipe

1. Prepare grapefruit

Using a sharp knife, remove the peel and pith from the grapefruit. Working over a bowl to catch juices, cut between membranes to segment the grapefruit. Reserve any juice for the vinaigrette.

2. Prepare vegetables

Thinly slice radishes. Combine mixed baby greens and frisée in a large bowl; gently toss to aerate and set aside refrigerated until plating.

3. Zest

Finely grate 1 teaspoon orange zest and reserve for finishing the salad.

4. Preheat oven to 400°F (200°C). Wrap each scrubbed beet tightly in foil with a drizzle (about 1/2 tbs) of olive oil and a pinch of salt. Place on a baking sheet and roast 45–60 minutes depending on size, until a knife inserts easily through the beet.

5. When cool enough to handle, unwrap and rub skins off with a paper towel or under running water. Slice roasted beets into 1/3-inch rounds or wedges. Toss warm beets with remaining olive oil, 1 tsp salt and 1 tsp ground black pepper. Keep warm on a plate while you make the goat cheese.

6. Preheat oven to 375°F (190°C) if not still hot from roasting beets.

7. If using an 8 oz log, cut the goat cheese into 4 rounds, about 1/2–3/4 inch thick. Pat each round lightly with paper towel to remove surface moisture.

8. Set three shallow dishes: one with flour (1 tsp), one with the lightly beaten egg, and one with chopped pepitas mixed with 1 tbs honey and 1/4 tsp freshly ground black pepper. Brush the edge of each goat cheese round with a little beaten egg, dust the top and sides lightly with flour, then dip into the egg and press into the pepita mixture to form an even crust.

9. Place crusted rounds on a parchment-lined baking sheet. Bake 7–10 minutes until edges are set and centers are warm but not fully melted. Alternatively, warm in a 350°F (175°C) oven 8–12 minutes until warmed through and the pepitas are toasted. Remove and let rest 1–2 minutes before plating.

10. In a small bowl or jar, combine champagne vinegar (3 tbs), reserved grapefruit/orange juice (use the reserved grapefruit juice from segmentation; if insufficient, add the 1 tbs fresh orange juice), Dijon mustard (1/2 tsp), honey (1 tsp), salt (1/2 tsp) and black pepper (1/4 tsp). Whisk or shake to combine.

11. Slowly stream in the 6 tbs extra-virgin olive oil while whisking (or shake vigorously in a jar) until the dressing is emulsified. Taste and adjust seasoning; add a little more honey for sweetness or vinegar for brightness if desired.

12. Divide the mixed greens and frisée between 4 plates (about 1 cup field mix + 1/4 cup frisée per serving).

13. Scatter sliced radishes and grapefruit segments over the greens. Arrange roasted beet rounds on top, distributing evenly.

14. Place one warm pepita-crusted goat cheese round on each portion in the center of the salad.

15. Drizzle each salad with approximately 1 to 1.5 tablespoons of champagne vinaigrette (adjust to taste). Sprinkle the orange zest over each plate and garnish with mint leaves if using.

16. Serve immediately while goat cheese is warm. Leftover dressing can be refrigerated up to 3 days; warm goat cheese is best served same day.