Roasted Beet Salad

This elegant salad combines beets, goat cheese and nuts, which pair together perfectly.  Substitute the hazelnuts with pecans or walnuts if you like, but don’t mess with the goat cheese, it’s a natural match for the other ingredients.


Roasted Beets


1 Kg. Beets

60ml Canola Oil

5ml Salt

2ml Ground Black Pepper


Wash beets well and drain until dry.  Toss beets with oil, salt and pepper and transfer to a hotel pan. Cover with foil and roast at 400° until beets can be pierced easily with a knife, about 1 hour.  Allow beets to cool, then slip off skins.  Cut beets into thin wedges, transfer to storage containers and refrigerate until needed.


Red Wine Vinaigrette


250ml Red Wine Vinegar

50ml Honey

500ml Canola Oil

2ml Salt

1ml Ground Black Pepper


Combine all ingredients except oil in a bowl and whisk together.  Slowly whisk in oil until emulsified.  Adjust seasonings and transfer to storage containers.  Refrigerate until needed.  Dressing will keep for up to 5 days.




100g Roasted Beets

30g Assorted Greens

20ml Red Wine Vinaigrette

30g Goat Cheese, crumbled

15g Hazelnuts, Toasted and Chopped


In a large bowl, gently toss beets and greens with vinaigrette.  Mound gently in the middle of a salad plate and finish with cheese and nuts.


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