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Golden Beet and Marinated Goat Cheese Salad

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

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