Roasted Beet & Goat Cheese Salad on Microgreens

by angelika on October 7, 2010

Do you think that you don’t like beets? I know how you feel. I have been a beet hater myself. The farm we get our CSA from seems to put them in our box every week for like 10 months, and there is only so much shredded beet I can take on my green salad.  I am not a huge fan of beet greens either, I know, bad vegetarian. In looking for a way to jazz up my beets and be a good locavore, using whatever comes in my CSA box, I came up with this recipe. I absolutely love it, and so does my family. At least, the adults in my family. Truthfully, the kids just ate the goat cheese.

Roasted Beet and Goat Cheese Salad on Microgreens

2-3 beets, peeled and sliced
4 oz chèvre
1 small head of garlic
1 package of microgreens, (follow the link to grow your own)
olive oil 
balsamic vinegar
salt and pepper 

This recipe is so easy it almost makes itself. Truly. Preheat the oven to 400º. Peel and slice your beets.  I have golden beets here, but red work just as well. They just have an earthier taste. I sliced my beets about 1″ thick. I wanted a nice thick chunk as these are the real body of the salad. Try to get them as close to uniform as possible, so they roast evenly. 

Take your clove of garlic and cleave off the very top. We are going to roast the garlic too and this makes it much easier to get the little cloves out when they are done. Wrap the garlic in foil. Place the beets on a sheet pan, drizzle with olive oil, sprinkle salt and pepper and mix. Use your hands, touching your food is very therapeutic, and touch is an important sense to include in your culinary adventure. Put your garlic wrapped in foil on the sheet pan and into the oven it goes for about 30 minutes. Flip the beets half way through. 
ready for the oven
roasted beets
roasted garlic
To assemble the salad I chose a bed of microgreens. I really like the bold flavor they have with the delicate texture. I think it paired nicely with the beets. My Whole Foods has a whole shelf of these in their salad aisle. There are many to choose from. Microgreens are essentially very young herbs and vegetables, with concentrated nutrients that pack powerful antioxidant punch. I used one called a rainbow mix, that had several salad varieties and some mustard and chard as well. They had an arugula microgreen that was calling my name. (It’s on my shopping list for next week) If you don’t want to splurge you can use any kind of baby green instead. Watercress might also be nice. 
Now are you ready for the hard part? Take you greens and spread them on the tray. Squeeze out the roasted garlic and distribute evenly over the greens.  Layer your beets with medallions of goat cheese. I cut the goat cheese about an inch thick as well. It came in a log so it made cutting it easy. If some break apart, no big deal. Drizzle the whole dish with olive oil and balsamic vinegar. Add another pinch of salt and a some fresh ground pepper if you like. I have been accused of being too liberal with salt, so use your better judgement…my husband claims I treat salt like a food group.

A votre santé! 

{ 3 comments… read them below or add one }

abigail October 7, 2010 at 1:11 pm

I just started liking beets this spring when I grew them myself.
This salad looks delicious! Must try when my fall beets come in.

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Grandma Wendy October 7, 2010 at 3:19 pm

Hey, your husband's mother and oldest sister think it's a food group–three against one–WE WIN!

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Brian Bedell October 7, 2010 at 11:42 pm

Hey there,

I have been a chef for 14 years and I love it when I can find people who are passionate about food. Keep up the good work. Great pictures and great recipes.

Thanks,
Brian
Panna Days, Guiness Nights
An Alternate Truth

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