Roasted Beet & Chevre Recipe

Roast the beets

Preheat the oven to 400°F (200°C). Trim beet tops and scrub clean. Wrap each beet individually in foil (drizzle a little olive oil on each if desired) or place in a covered baking dish. Roast until tender when pierced with a knife, 45–60 minutes depending on size. Remove from oven, unwrap, and let cool until easy to handle.

Peel and slice beets

When beets are cool enough to handle, rub the skins off with your hands or a paper towel (skins should slip off). Slice roasted beets into 1/8–1/4 inch (3–6 mm) rounds or wedges, as preferred. Place slices on a tray to cool to room temperature.

Prepare onion & apple

While beets roast, thinly slice the red onion into half-moons (about 1–2 mm). To mellow onion bite, place slices in a small bowl of cold water for 5 minutes, then drain and pat dry. Core the apple and thinly slice into matchsticks or thin rounds (leave skin on for color). Toss apple slices with a teaspoon of lemon juice or a light sprinkle of the vinaigrette if not serving immediately to prevent browning.

If using mixed salad greens as a base, rinse and spin dry, then arrange on serving plates just before assembling salad.

Toast the walnuts

Heat a small skillet over medium heat. Add walnuts and toast, stirring frequently, until fragrant and slightly darker, about 3–5 minutes. Optionally add 1 tsp butter or 1/2 tsp olive oil for sheen and extra flavor; toss briefly. Transfer to a plate to cool, then roughly chop if desired.

Prepare the chevre

Crumble or slice the goat cheese into small rounds or quenelles (use a spoon) for easy distribution across the salad. Keep chilled until assembly so it holds shape.

Make the vinaigrette

In a small bowl or jar combine red wine vinegar, Dijon mustard, honey, minced shallot, minced garlic, salt and pepper. Whisk to combine. Slowly stream in the olive oil while whisking (or shake vigorously in a closed jar) until emulsified. Taste and adjust seasoning—add more honey for sweetness or more vinegar for brightness. The recipe yields about 3/4 cup dressing; reserve any extra in the refrigerator for 3–5 days.

Arrange base (greens) on serving plates if using. Fan or mound the roasted beet slices across the greens or directly on a platter. Interleave apple slices and red onion slices among the beets to create contrast and texture.

Scatter toasted walnuts over the beets and apples.

Dot the salad with crumbled or sliced chevre, distributing evenly so each portion gets cheese.

Lightly drizzle the house vinaigrette over the assembled salad—start with about 1 tablespoon per serving and add more to taste. Gently toss or leave arranged and let guests toss at table.

Season lightly with coarse sea salt and freshly ground black pepper. Sprinkle fresh thyme leaves if using.

Serve immediately at room temperature so the flavors are balanced. Leftovers: store dressing separately and assemble within 1–2 days for best texture.