Roasted Beet and Goat Cheese Salad Recipe


August 6, 2016

Recipe by Chef Jacquie


1 roasted, quartered red beet

1 roasted, quartered golden beet

2 Tablespoons fresh, crumbled goat cheese

1 Tablespoon pomegranate seeds

1 Tablespoon Champagne vinegar

3 Tablespoons Extra virgin olive oil

Salt and pepper to taste


To Roast Beets

1Preheat oven to 350 degrees.

2Rub beets with olive oil and a sprinkle of salt and pepper, wrap in aluminum foil and place in oven.

3Roast for 30-45 minutes, depending on size of beets. Beets are cooked when you can push a fork easily through the beet.

4Remove beets from oven and allow to cool, peel off the outer layer and quarter.

For Vinaigrette

1In a cruet add vinegar, oil, a pinch of salt and pepper, shake vigorously. For creamy dressing add a teaspoon of Dijon mustard.

To Make the Salad

1In a bowl add greens and 2 Tablespoons of vinaigrette, toss until leaves are coated.

2To serve roasted beets, place on a decorative serving plate crumble goat cheese, add dressed field greens, sprinkle with pomegranates seeds and drizzle with remaining champagne vinaigrette.