Recipe from The Farm: Roasted Beet Salad


Beets are one of my favorite vegetables from early summer until deep into winter. I rarely boil them, preferring the sweet chewiness that slow roasting gives them. Tonight we found ourselves without fresh greens, and served a version of this dish with just the beets and goat cheese. It was still delicious.

We like this recipe it a lot. You can substitute balsamic vinegar for the lemon juice – we might even prefer it that way, though both are good. We also took the quick and lazy route by slicing the raw beets into 1/3" slices, and then cutting each in half. We don't mind eating the skins on smallish beets, and found that it reduced the cooking time. We enjoy serving this salad with the beets hot, warm, or at room temperature.

Many thanks to Susie Quick from Honest Farm in Midway, KY, for sharing this recipe with us!

Serves 4

  • 1 bunch (about 1 1/2 pounds) small to medium beets Kosher salt and freshly ground black pepper
  • 8 cups baby spinach or arugula
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 3 ounces goat cheese or brie, sliced

Preheat oven to 400°F. Trim beets and scrub them, leaving about 1/2 inch of stems attached (reserve greens for another use). Place beets in a casserole dish and drizzle with a little olive oil (about 1 tablespoon). Sprinkle with salt and freshly ground pepper.

Cover tightly with aluminum foil. Roast in middle of oven until tender, about 1 hour.

When beets are cool enough to handle, slip off skins and stems. Quarter beets and place in a bowl. Drizzle with balsamic vinegar and toss. (Beets may be roasted 1 day ahead and chilled, covered).

In a bowl whisk together the remaining 2 tablespoons of oil, lemon juice, and salt and pepper to taste. Toss greens with the dressing and salt and pepper to taste.

Serve salad greens topped with beets. Arrange cheese slices on the side and serve with a crusty baguette.



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