Feed on

Beets are in season and very present at the Farmer’s Market right now, and you would be silly not to take advantage of their availability. I love this root vegetable and I adore the common pairing of beets with a creamy, fresh goat cheese. These two ingredients together are complimentary in every possible way and this simple salad is something everyone should prepare in the spring.

When I was a kid my dad used to tell me that any food that had a concentrated color was more healthful than those without a saturated hue. This notion is especially appealing to me, given my background in art and my love of color theory. What artist who loves to cook wouldn’t love to hear that colorful fruits and vegetables are good for you? Especially this girl, who thrives on preparing healthful, beautiful meals.

When buying beets, choose a variety of colors. The different colors represent different flavor profiles and you should use that to your advantage. These flavorful root vegetables also offer a whole host of ingredients that are good for you, such as potassium, vitamin C, niacin, and folates.

I’m sure most of you reading this post have made this salad at home. I know I’m not offering a brilliant, original recipe. What I do know is that it’s nice to be reminded of something wonderful that maybe you had forgotten. So here’s a little reminder.

Here are some rough guidelines to get you going.

  • Preheat your oven to 375°F.
  • Gather your beets, trim them, wash them.
  • Wrap them in foil and place them on a baking sheet.
  • Roast them for about an hour.
  • Remove them from the oven and let them cool.
  • Peel them by gently rubbing the skin off meat.

Now, here’s the fun part for me. Once the beets are nice and cool, I slice them about 1/4 inch thick. Then I let them marinate in a super simple dressing for about an hour in the ice box. The yellow beets and red beets have different dressings, and each dressing compliments the flavor profile of the beet.

For the yellow beets, whisk together:

  • one part lemon juice
  • two parts olive oil
  • salt and pepper

For the red beets, whisk together:

  • one part balsamic vinegar
  • two parts olive oil
  • salt and pepper

After about an hour, assemble your salad: beets, goat cheese, fresh chives and basil. Now, enjoy.


One Response to “Spring Beet and Goat Cheese Salad”

  1. Jillian Mckee says:


    I have a quick question about your blog, do you think you could email me?


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