Goat Cheese and Beet Salad

  • Yield: 4 servings
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1 pound beets (about 3 medium), red, gold, striped or a mix

Olive oil, for brushing

Kosher salt and freshly ground black pepper 

1 medium head frisee, cleaned and torn (about 8 cups)

1 bunch watercress, cleaned and stems trimmed (about 3 cups) 

1/4 cup walnuts, toasted and roughly chopped 

4 ounces goat cheese, sliced or crumbled

8 long, angled baguette slices, toasted 


1 tablespoon red wine vinegar

2 teaspoons Dijon mustard

1/2 teaspoon kosher salt

Freshly ground black pepper

3 tablespoons extra-virgin olive oil

3 tablespoons walnut oil

1 tablespoon finely minced shallot

1 teaspoon minced fresh thyme leaves 


Special equipment:
Salad Spinner Whisk Mixing Bowl Mixing Spoon Knife for slicing vegetables Cutting Board Cookie Sheet Measuring Spoons Measuring Cups Aluminum Foil Basting Brush Salad Plate or Bowls
  1. Salad: Heat oven to 400 degrees F Trim beet stems. Put beets on a large piece of aluminum foil, drizzle with olive oil, and seal to make a tight package. Roast beets until easily pierced with a knife, about 1 hour. When cool, peel them (the skins should slide right off with a bit of pressure from your fingers). Cut into wedges or slices.
  2. Dressing: Whisk vinegar, mustard, salt, and black pepper in a small bowl. Gradually whisk in oils to make a dressing. Stir in the shallot and thyme.
  3. Toss greens, beets and walnuts with dressing. Divide the salad among 4 plates, add goat cheese and serve with toasted baguette slices.
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