Local Beets and Greens Salad with Goat Cheese and Balsamic Vinaigrette
You will have leftover vinaigrette—a very good thing have around!
by: Three Many Cooks
Serves: 6
Ingredients
- 2 bunches beets: beets trimmed, greens stemmed, both thoroughly washed and dried
- 1 large garlic clove
- ⅓ cup balsamic vinegar
- 2 tablespoons Dijon mustard
- ¼ teaspoon each salt and pepper
- ½ cup extra-virgin olive oil
- ¼ medium red onion, thinly sliced
- 1 log (3½ ounces) goat cheese, crumbled
Instructions
- Adjust oven rack to center position and heat oven to 400 degrees. Wrap each beet in foil and place on a small baking pan. Roast until tender 40 minutes to 1 hour, depending on beet size. When cool enough to handle, remove foil, peel (beet skins should slip right off), slice, and set aside.
- Meanwhile, thinly shred washed and dried beet greens with a chef’s knife. (You should have about 6 heaping cups of greens.) Place in a large bowl.
- Make vinaigrette by whisking garlic, vinegar, mustard, and salt and pepper in a 2-cup Pyrex measuring cup. Slowly whisk in oil until you reach the 1-cup mark.
- When ready to serve salad, add beets, onions, and goat cheese to greens. Add 6 tablespoons of the vinaigrette; toss to coat. Adjust seasonings including additional salt, pepper, or dressing if necessary. Serve immediately.
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Lovely salad!! I need this after the weekend eating I did 🙂
This is my kind of salad!
This salad looks absolutely delicious! I love goat cheese and balsamic vinaigrette. I’ll have to add this to my “to make” list!
Looks healthy and delicious!
This looks great- I love beet greens but don’t see them in many rcipes. Thanks!
Mmmm, I love beets in salads! This looks absolutely delicious.
Whoa! This salad looks amazing…I may dream about it tonight!
For some reason, I never cook with beets. This salad, however, is changing my mind. Looks wonderful!
I don’t incorporate enough beets into salads. Confession: I don’t really eat salads. Maybe I would eat them more if I put beets in them! This salad looks lovely and simple. And I love how you put it on a cake stand! Clever idea.
I love the way the goat cheese looks in this salad. Goat cheese is definitely one of my faves, and I really need to start incorporating it more. I’m thinking I will make Goat Cheese Stuffed Tomatoes. I’m Greek, so here’s to hoping I don’t mess it up too bad! Haha. The recipe is at http://www.recipe4living.com/recipes/goat_cheese_stuffed_tomatoes_2.htm if you have any leftover goat cheese and want to try.
Thanks for sharing!
~Sophia
What a lovely salad! I must confess, at the risk of being cast out of the “foodie” community, that I … uhm … don’t like goat cheese. That said, this looks so tasty that I might be tempted to give it another chance.
This sounds great! I think this might be my ‘Sunday Salad’ this week! Thanks for the great idea! It looks absolutely beautiful, and i love pairing beets with goat cheese. Silly me, never thought to use the greens from the beets!!!
I’ve seen so many great beet recipes lately, I’ve got them on my list for the farmer’s market tomorrow. I’ve got a leftover appetizer of goat cheese that was rolled in cherries…thinking that will do just fine! Thanks.