Baby Beet and Goat Cheese Salad

Baby Beet and Goat Cheese Salad

By annamueser Published: June 7, 2013

  • Yield: 4 Servings

Recipe from



  1. To make the vinaigrette Whisk oil, vinegar, shallot and garlic together in a small bowl to being it together. Whisk in the yolk if using, then season. If using yolk, refrigerate until serving. If not, set aside at room temperature until ready to serve. You may need to re-whisk before serving.
  2. To prepare the salad With a rack placed at the center level, pre-heat the oven to 425 degrees. Trim the tops off the beets to about 1 inch. Wash and dry the beets and place on a double piece of heavy foil. Toss the beets with olive oil and sprinkle with salt and pepper. Wrap the beets up in the foil and place the packet on the center rack in the oven. Roast until beets are easily pierced with the tip of a paring knife, about 40 minutes depending on the size. Remove beet packet from the oven and cool until you can handle them. With paper towels, rub the skins off of the beets; quarter them and set aside. If you are concerned with your hands turning purple, wear disposable food handler gloves while working with the beets. To assemble your salad, divide the greens between plates, add your vegetable bits, and add the goat cheese. Drizzle sparingly with your vinaigrette dressing. Alternatively you can toss the salad greens with a little dressing, then add all of the goodies.