Beet and Goat Cheese Salad

  • serves 4
Michael Smith
Michael Smith Chef at Home

Ease of Preparation: Easy
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don?t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

462 Ratings
Directions for: Beet and Goat Cheese Salad


4 large beets, washed and ends trimmed

2 Tbsp olive oil

Salt and pepper

½ cup goats cheese

Olive oil for drizzling

Balsamic vinegar for drizzling

1 bunch of chopped Italian parsley

Fresh ground pepper


1. Preheat oven to 400°F.

2. Place beets on a sheet of tin foil and drizzle with olive oil and salt and pepper.

3. Wrap tightly and place on a baking sheet.

4. Roast for about an hour, or until easily pierced with a fork.

5. Unwrap and when beets are cool enough to handle, peel them and slice into even wedges.

6. Place in a salad bowl and drizzle with olive oil and vinegar to taste.

7. Crumble goat cheese over top and garnish with parsley and fresh ground pepper.

8. Toss to combine and enjoy!

See more: Vegetables, Cheese, Roast, Salad, Herbs, Quick and Easy, North American

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