Roasted Beet and Goat Cheese Salad
Beets and Chevre or soft Goat Cheese pair beautifully. Add a few walnuts for crunch and it’s a great side salad or lunch by itself!
Course Lunch, Salad
Cuisine Mediterranean, North America
- 2 (235 gr) medium beets, after roasted and skinned
- 4 oz. (113 gr) Chevre Goat Cheese
- ¼ cup (46 gr) fresh walnuts
- 8 cups baby greens
Dressing
- 1/3 cup olive oil
- 2 TBSP red wine vinegar
- 1 tsp. Dijon mustard
- Salt and pepper
Pre heat oven to 350.
Wash beets and let air dry. Cut root piece off so a little steam can escape while cooking. Wrap in aluminum foil and cook for 60 – 90 minutes, until fork tender but not mushy.
Let beets cool in the foil on the counter for 15 minutes. When cool enough to handle, under running warm water peel skin from beets with a paring knife. Cool completely and place in Ziplock bag and refrigerate until using.
Make dressing and set aside until ready to use.
Toss the greens with dressing and add sliced beets.
Top with chunks of goat cheese and walnuts. Serve immediately.
Not only do we think beets pair beautifully with Chevre, this salad pairs with New and Old-World Sauvignon Blanc if looking for a white wine and Beaujolais if looking for a red.
We’ve paired:
• Kim Crawford Sauvignon Blanc
• Oyster Bay Sauvignon Blanc
• Chateau Fuisse Julienas 2017
• Joseph Drouhin Beaujolais-Villages Keyword Beets, Chevre, Walnuts