Hostess With The Mostess

Golden Beet and Marinated Goat Cheese Salad


6 c. fresh summer greens, washed and dried thoroughly

1 c. mixed medley cherry tomatoes

1 bunch golden beets (about 3 large)

4 oz. traditional Capricho goat cheese

1 garlic clove, minced or pressed, divided

olive oil

3 Tbsp champagne vinegar

1/4 c. high quality extra virgin olive oil

1/2 clove garlic, minced or pressed

1/2 tsp fresh oregano leaves, minced

1/2 tsp salt

1/2 tsp freshly ground pepper

1/8 tsp dried mustard


Preheat oven to 400 degrees and line a small baking dish with foil

Remove green tops from beets, wash, dry, and peel

With large cut-side down to protect beet from slipping, dice into 1/2 inch pieces

Add diced beets to lined baking dish and toss with 1 tsp olive oil, salt, pepper, and 1/2 of minced garlic

Place baking dish in oven and bake until beets are softened through, about 30 minutes

Remove beets from oven and let cool (this can be done a few hours ahead of time, if needed)

Meanwhile, slice goat cheese into thin slices (tip – use unflavored dental floss to easily slice goat cheese without tearing it apart)

Place slices onto small plate, drizzle with a small amount of high quality extra virgin olive oil, remaining minced garlic, a small amount of salt and some freshly ground pepper

Let sit and come to room temperature for about 15 minutes

In large bowl, combine champagne vinegar, minced garlic, oregano, mustard, and salt and pepper to taste

Whisking mixture constantly, slowly add olive oil in a thin stream to emulsify

Taste and add salt and pepper as needed and set aside

When ready to serve, in large bowl, combine greens, tomatoes, roasted beets, and carefully top with marinated goat cheese slices

Drizzle lightly with champagne vinaigrette and serve