Written by contributor Marieke Beeler of M for Mommy.
This Roasted Beet Salad with Goat Cheese is the perfect summer salad. Every Saturday morning I pick up my crate of organic/ locally grown fruits and vegetables. We started doing this in August of last year and I’m loving it! Supporting the local farmers, receiving organic fruits and veggies, hurrah! You get what’s in season and you know that your produce hasn’t spent half of its lifetime in transit to get from where ever it was grown to your kitchen.
The only challenge with the service I use, is the fact that you don’t have a choice in what you do and do not receive. So, I have been forced to experiment with unknown veggies, or to turn something that my taste buds don’t necessarily groove on into a scrumptious dinner. Not all of them can turn into a huge success, but if you succeed with only a few, you come out ahead. In other words: experiment. Don’t be afraid to take some time and challenge yourself. You may be surprised with what you come up with.
And that was the case with beets. I have to admit that I am not a huge fan of beets, but this salad is a hit. (And I’m a tough one to please with beets.) I prefer to roast them. It seems to soften the beet flavor a bit. In this salad, I decided to slice the beets and serve them on the bottom of the salad. It “anchors” the beet salad a bit (can you tell I married a photographer?).
Beets go well with citrus. The freshness and tartness of the oranges accompanies the beets perfectly and the toasted almonds add the perfect amount of crunch to the beet salad, as well as a hint of “nuttiness”.
Roasted Beet Salad with Goat Cheese, Oranges & Toasted Almonds
2-3 beets (depending on the size)
salt & pepper
2 cups salad greens
Dijon vinaigrette (recipe follows)
2 oz. crumbled goat cheese
1/3 cup toasted sliced almonds
1 orange, peeled and cut in slices
Preheat the oven to 400 degrees F. Wash the beets and rub the dirt off. Place them on a large enough piece of aluminum foil so you can wrap them up and drizzle them generously with olive oil. Sprinkle with salt and pepper. Fold the edges of the aluminum together, to create a little loose package around the beets. Make sure the edges are pressed together, so the package is sealed.
Roast on a baking sheet for about 45 minutes. The time depends on the size of the beets. After about 25 minutes, insert a fork into one of the beets to see how they’re doing. The beets are done when a fork inserts and comes out easily. Set aside to cool.
When cool enough to handle, peel and slice the beets. Set aside to cool completely.
Toast the almonds over low heat. Keep an eye on them, toss them a few times, to make sure they don’t burn. Toss the greens with enough vinaigrette to coat. Arrange the beet slices on the plates or on a platter. Top with the greens. Arrange the orange slices over the salad. Sprinkle with the crumbled goat cheese and toasted almond slices and your beet salad is ready for enjoyment.
2 1/2 tbsp. red wine vinegar
salt & pepper to taste
2 tsp. Dijon mustard
1/2 cup extra virgin olive oil
Mix the vinegar, salt, pepper & Dijon mustard together. Whisk (or in a food processor: mix). While whisking (or with the motor running) slowly add the olive oil.
For more delicious recipes, visit Marieke at M for Mommy.
Join the discussion!
Do you have a favorite recipe that includes a “universally-less-than-loved” vegetable? We would love to hear what it is!