I love the colors of fall . . . the yellows and greens and burnt umbers of fall leaves, the still (sometimes) blue sky, everything earthy and gorgeous, and somehow more humble and subdued . . . or maybe more mature, yeah, that’s it, mature, than the bright boldness of summer. And the produce! Oh, the produce is the best–apples in every hue, rainbow colors of beets and potatoes, and the beginning of all things squash. The changing of seasons, and even better, a reminder of the approaching holiday season, the best time of all!
While I love the colors of fall, let me just say I have NOT always loved beets. In fact, I very much hated beets, all the way up until the exact moment that I first tasted this roasted beet salad. If you are a beet hater, I absolutely implore you to give this salad a try, and see if you don’t change your mind–especially if you can get your hands on some homegrown or farmer’s market beets, practically a different animal from what you can pick up at your regular old grocery store. I keep meaning to plant beets in my garden, but haven’t done it so far–but lucky me, I score a bag full of beets from a friend’s overgrown garden. Friends are good, don’t you think?
The original version of this salad used baby spinach for the greens and walnut oil and minced shallots in the dressing, with a sprinkle of walnuts over the top–equally delicious, so feel free to try those substitutions if they sound good to you!
Roasted Beet and Chevre Salad
- approx 1 pound medium beets, trimmed
- 1 package (6oz) mixed baby greens (or your favorite greens)
- 2oz soft goat cheese (chevre)
- vinaigrette dressing*
Preheat oven to 400 degrees. Wrap beets in foil and bake until tender when pierced with a knife, about 90 minutes. Cool slightly, then peel. Cut each beet into bite sized pieces.
While beets are baking, prepare vinaigrette dressing. Combine all ingredients and whisk until combined, or shake in a dressing beaker. Pour 3 tablespoons of the dressing over the peeled and cubed beets while still warm; set aside to cool.
Toss greens with remaining dressing (or with amount of dressing desired). Divide the greens among two dinner plates, or four side salad plates. Top with cooled beets. Crumble goat cheese over the top of each salad.
Balsalmic Vinaigrette Dressing
- 3 Tbsp balsalmic vinegar
- 1 Tbsp dijon mustard
- 2 Tbsp extra virgin olive oil
- 2 Tbsp canola oil
- salt and fresh ground pepper to taste
- garlic powder or a pinch of minced fresh garlic
Whisk or shake in a dressing beaker.