• Baby Beet Salad With Chevre

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    • 8 x baby yellow beets (about 1 1/2 inches in diameter)
    • 8 x baby red beets (about 1 1/2 inches in diameter)
    • 8 x baby Chioggia beets (about 1 1/2 inches in diameter) Kosher salt or possibly rock salt to cover pan
    • 2 Tbsp. sugar Sea salt
    • 3 Tbsp. sherry vinegar Fresh grnd black pepper
    • 6 Tbsp. walnut oil
    • 4 ounce goat cheese
    • 4 ounce market greens (whatever is available at your farmers market: curly cress, ancho cress, frisee, etc.)
    • 1 1/2 ounce toasted walnuts
    • 1 Tbsp. minced chives


    1. Cut greens off beets and wash well. Use a baking pan large sufficient to hold all the beets in a single layer. Put 1/2 inch of kosher salt or possibly rock salt down first, then place beets on top of salt. Bake in a 350-degree oven for about 45 min or possibly till you can push a toothpick through the beet with little resistance. Remove from oven and allow to cold sufficient to handle with your bare hands.
    2. Meanwhile, make vinaigrette by mixing sugar, salt and vinegar till ingredients have dissolved. Then add in pepper and walnut oil. Mix well and divide into three bowls before vinegar and oil have a chance to separate.
    3. Peel beets and cut in half. Add in each type of beet to its own bowl of vinaigrette and marinate separately for at least 2 hrs. Overnight is even better.
    4. Divide goat cheese into four (1-oz) portions.
    5. To serve, place beets in a circle on plate in alternating colors (4 halves of each beet per plate). In another bowl, drizzle greens with some of the same vinaigrette used to marinate the beets. Season with salt and pepper and toss well. Divide greens among four plates, placing greens in center of beets. Top each plate with a piece of goat cheese and sprinkle with toasted walnuts and minced chives.
    6. Optional: Hot the goat cheese before serving.

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