Roasted Beet and Chèvre Salad

This recipe does not mess around. It's easy to prep ahead of time and throw together in minutes, and can be adjusted to accommodate extra servings. With a choice selection of local ingredients and some insider tips, this salad is sure to wow every time. 

While beets can be cooked and enjoyed numerous ways, we love the beautiful flavour and texture that roasting brings out.

Roasting works for any kind or size of beet, we recommend hunting for beets that feel hard, not soft or squishy. Beets keep well in the fridge for up to one week.




(Note, Beets can be prepared ahead of time as they can be used cold in this recipe)

  1. Arrange a rack in the middle of the oven and heat to 400°F. 

  2. Wash beets and wrap in aluminum foil. 

  3. Roast for 50 to 60 minutes on a baking sheet in case of drips.  Chec every 20 minutes or so to prevent drying, if they seem dry add a bit of water. Should be fork tender when done.

  4. Let beets cool, hold one of the beets in a paper towel or cloth and rub the skin away.

  1. Blend together the container of chevre and sour cream. Blender, hand, or food processor should be fine. This should result in an easily spreadable slightly whipped mixture.

  2. Generously spread this mixture on the bottom of your serving plate.

  3. Place sliced beets (or quartered into bite-sized pieces) on top of coulis.

  4. In a small bowl or measuring vessel mix ½ cup of olive oil and the juice of one lemon. You can always add more if desired. 

  5. Toss greens with lemon oil and candied nuts, arrange on top of beets.

  6. Shave thin slices of charmisan to crown your masterpiece.

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