Roasted beet salad is one of my absolute favorites and recently at Le Garage in Sausalito, I had a beet salad with some scrumptious goat cheese on it. I was inspired to make beet salad at home and add a little goat cheese myself.
The goat cheese does not appear in the photograph but I dropped slices of it as a garnish right before serving the salad.
6 medium beets (3 red, 3 yellow)
Olive oil for roasting
3 Tbsp Olive oil
Juice of half a lemon
1 Tbsp fresh grated orange zest
Juice of one orange
1 Tbsp shallot, minced
1/2 tsp dijon mustard
1 1/2 Tbsp Fresh Italian parsley, chopped
1 3 oz package of herbed goat cheese – room temperature
I’ve been looking for a better way to roast beets and this time I found one from who else? Martha Stewart. Following her advice, I drizzled each beet with olive oil and wrapped it aluminum foil lined with parchment paper. I also seasoned the beets with salt and pepper before folding them up into their individual packets. Then I roasted them for about an hour in an oven heated to 450˚F. They were delicious right from the get-go and needed little adornment for the salad.