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Goat Cheese-Roasted Beet Salad With Lemon Vinaigrette


  • 1 pound red, yellow and/or candy-striped beets, rinsed and trimmed
  • 2 tablespoons extra-virgin olive oil
  • 9 cups arugula, watercress, baby spinach, and/or mesclun
  • 1 (8-ounce) log fresh goat cheese
  • Lemon Vinaigrette (recipe follows)
  • 1/3 cup broken walnuts, toasted

Cut beets in half. Place beets in single layer in shallow baking pan. Drizzle with olive oil; toss to coat. Cover with foil; roast in 425°F 25 minutes. Uncover; roast about 15 minutes more or until fork-tender. Cool; peel; slice 1/4 inch thick. Set aside.

Arrange greens on 4 individual salad plates. Top with beets and crumbled goat cheese. Drizzle with half the Lemon Vinaigrette. Sprinkle with walnuts. Serve immediately. Pass remaining vinaigrette. Makes 4 side-dish servings.

Lemon Vinaigrette:

  • 1/2 cup olive oil
  • 1 teaspoon finely shredded lemon peel
  • 1/3 cup lemon juice
  • 4 cloves garlic, mnced
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

In small screw-top jar combine olive oil, lemon peel, lemon juice, garlic, sugar, salt, and ground black pepper. Cover; shake well.