Recipe courtesy of Gourmet Magazine

Herbed Goat Cheese, Roasted Beet, and Watercress Salad

  • Level: Easy
  • Total: 1 hr 45 min
  • Prep: 15 min
  • Cook: 1 hr 30 min
  • Yield: 8 servings
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4 medium beets, scrubbed and trimmed, leaving about 1-inch of stems attached

For vinaigrette:

1 1/4 teaspoons Dijon mustard

2 tablespoons white wine vinegar

1/4 teaspoon dried tarragon, crumbled

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup plus 2 tablespoons extra-virgin olive oil

For herbed goat cheese:

3/4 cup fresh bread crumbs

1/2 teaspoon dried tarragon, crumbled

3/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

8 ounces Montrachet or other soft goat cheese, cut into eight 1/2-inch rounds and chilled, covered

2 bunches watercress, coarse stems discarded, rinsed and spun dry (about 8 cups)

1 small red onion, sliced thinly


  1. Preheat oven to 400 degrees F.
  2. Wrap beets tightly in foil and roast in middle of oven 1 to 1 1/2 hours, or until tender.
  3. Unwrap beets carefully and cool until they can be handled. Discard stems and peel beets.
  4. Beets may be prepared up to this point 1 day ahead and chilled, covered. Cut each beet into 8 wedges and cover.
  5. To make vinaigrette: In a blender, blend together mustard, vinegar, tarragon, salt, and pepper. With motor running add oil in a stream and blend until emulsified. Vinaigrette may be made 1 day ahead and chilled, covered.
  6. Make herbed goat cheese: In a bowl, stir together bread crumbs, tarragon, salt and pepper. Cut each cheese round in half crosswise. Coat each piece of cheese evenly with crumb mixture, pressing gently, and transfer to a baking sheet. Goat cheese may be prepared up to this point 1 day ahead and chilled, covered loosely. Let cheese come to room temperature before proceeding.
  7. Preheat broiler. Broil goat cheese about 2 inches form heat until crumbs are lightly browned, about 2 minutes.
  8. In a bowl, toss watercress and onion with half of vinaigrette. Arrange watercress mixture, beets, and goat cheese on 8 salad plates and drizzle remaining vinaigrette over beets.

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