Thursday, July 1, 2010

Spring Salad with Roasted Beets, Goat Cheese, and White Balsamic Vinaigrette

Fresh roasted beets are so delicious and are nothing like the dreaded canned, pickled variety!  The beets are nice and sweet once roasted - just lovely in a salad.  I washed the beets then individually wrapped them in aluminum foil and roasted at 375 for about an hour.  Once roasted it is easy to peel the beets by rubbing the skin off with your fingers.  I sliced the beets once cooled to room temperature and added them to some mixed baby greens tossed lightly with white balsamic vinaigrette and topped with crumbled goat cheese.  My family loved this salad and since I got a lot more beets in my CSA box this week, it will be making an appearance again soon! 


1 small diced shallot
1/3 cup white balsamic vinegar
salt and freshly ground pepper to taste
2/3 cup olive oil

Combine the shallot and vinegar.  Slowly whisk in the olive oil and season with salt and pepper to taste. 


  1. This is one of my favorite salads. Yes, roasted beets are the way to go. I've been using that white balsamic a lot lately.

  2. I am a beet freak!
    I bought yellow, red and pink a the farmer's market on Sunday.
    Roasted them so I have them all week for salads!

  3. Oh yeah! Goat cheese...I'm in :) I had a salad similar to this at the Culinary Institute.

  4. The colors in your salad are riveting. It looks and sounds delicious. Roasting brings out the true flavor of the beets. I'm so glad you used that method for your salad. Have a great day. Blessings...Mary

  5. That is just stunning. I love the colors and the flavors. And I love roasted vegetables in salads!

  6. You're right, roasted beets are amazing! When I was a kid my mom used to always boil them, then toss with butter, salt, and pepper...which is ok, but roasting brings out so much more flavor! What a beautiful salad.