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Beet and Goat Cheese Salad


4 beets about the size of your fist

5 oz. dairy-fresh chèvre (plain or flavored)

½ cup walnuts

Mixed garden greens

Maple vinaigrette


Maple Vinaigrette:

½ cup Extra virgin olive oil

¼ cup maple-flavored vinegar

1 tbsp. Dijon mustard

Salt and pepper, to taste

1-2 tsp. chopped fresh chives, basil, oregano and/or thyme (optional)



Combine all vinaigrette ingredients in a tightly sealed container and shake to combine.

Wrap beets in foil and bake at 350º for 45 to 60 minutes or until they can be easily pierced with a fork.  Remove the beets from the oven and cool.  Gently slide skins off beets.  (Beets can be prepared 2 or 3 days ahead of time and stored in the refrigerator.)

Wash and dry the garden greens.  Assemble onto 1 large plate or 4 smaller plates.  Slice or dice the beets on top of the garden greens.  Dot the beets and greens with pieces of fresh chèvre.  Sprinkle the walnuts on top of the salad.  Drizzle with maple vinaigrette, to taste.