Goat Cheese & Beet Recipe

Preheat and prepare

Preheat the oven to 400°F (200°C). Trim beet greens leaving about 1/2 inch of stem (reserve greens for another use). Rinse beets well to remove dirt.

Wrap each beet individually in aluminum foil (or place in a covered baking dish). Drizzle with 1.5 tbs olive oil, then season with 1/2 tsp kosher salt and 1/4 tsp black pepper before sealing the foil.

Roast on a rimmed baking sheet for 45–60 minutes, depending on beet size, until a knife or skewer slides easily into the center. Start checking at 40 minutes for smaller beets.

Remove from oven and let cool 15–20 minutes until you can handle them. Unwrap and rub skins off with a paper towel or your fingers; the skins should slip off. Slice into 1/4-inch rounds or wedges. Reserve warm or cool to room temperature.

In a small bowl, break up the 6 oz goat cheese with a fork. If you prefer a smoother/creamier spread for plating, stir in 2 tbs plain Greek yogurt until smooth and spreadable. Alternatively, leave the goat cheese slightly crumbly for more texture.

In a separate small jar or bowl, combine 2 tbs extra-virgin olive oil, 1 tbs white wine vinegar, 1 tsp honey, 1/2 tsp Dijon mustard, 1 tsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning or acidity.

If using for plating, spoon or pipe small quenelles of the goat cheese onto the serving plate. Alternatively, crumble goat cheese over the salad when assembling.

Place 4 cups of mixed salad greens in a large bowl. Add 1/4 cup thinly sliced red onion, 1/4 cup microgreens or chopped fresh herbs, and 1/2 cup toasted chopped walnuts or pecans.

Drizzle about two-thirds of the prepared dressing over the salad (reserve some for finishing). Toss gently to coat the greens evenly. Taste and add more dressing if needed.

Arrange the dressed greens on a serving platter or divide between 4 plates. Nestle the warm or room-temperature beet slices on top or to the side in an attractive pattern.

Dot the plate with spoonfuls or crumbles of goat cheese evenly over the beets and greens. Scatter the reserved toasted nuts and microgreens. Finish with a light sprinkle of 1/4 tsp sea salt and 1/8 tsp freshly ground black pepper.

Drizzle the remaining dressing sparingly over the arranged beets and goat cheese. If desired, add orange segments or dried cranberries for a bright sweet note and serve with crusty bread or crostini.