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Roast Beet Salad with Chèvre

User Rating 5 Star Rating (1 Review)


Roast Beet Salad with Chèvre

Beet Salad with Chèvre & Mint

Photo © Karin Engelbrecht
I am mildly obsessed with goat's cheese - in all its incarnations - from medium-hard Dutch varieties (great on a sandwich), to those lovely ash-covered French pyramids (fantastic with olives and canapés) and don't get me started on fresh soft goat's cheese (simply incredible in salads). A particular favorite of mine is Bastiaansen’s organic Bûche Fraiche Naturel, which I've used for this recipe, but you could substitute any fresh soft goat's cheese.

Don't be put off by the lengthy-seeming cooking time; you can easily roast the beets in advance, turning this into a dish that merely requires assembly.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: Serves 4.


  • 4 large beets
  • 1 tsp regular olive oil
  • 1 clove garlic, minced
  • 2 tbsp red wine vinegar
  • 1 large red onion
  • 1/2 cup (4 oz) chèvre, crumbled (about 115 g)
  • 4 tbsp chopped walnuts
  • Best quality extra virgin olive oil, for drizzling
  • Salt & pepper, to taste
  • 2 tbsp fresh mint leaves, cut into long thin strips


Preheat oven to 375 degrees F (190 degrees C). Wash and trim the beets. Place on a large piece of aluminum foil and drizzle with 1 teaspoon olive oil. Close the foil up over the beets, and place on a baking sheet. Bake until the beets are tender (about 30 to 45 minutes). Allow to cool.

Meanwhile, mince a clove of garlic (I find it easiest to grate the garlic using a Microplane grater) and add to a small bowl, along with the red wine vinegar, mixing well. Slice the red onion finely and separate into rings. Place in the bowl, toss and allow to steep for at least five minutes.

When the beets are cool enough to handle (this will take a few minutes), peel them. The skins should slip off easily. Slice the beets with a sharp knife - as thinly as you can manage. Arrange the beet slices in an overlapping pattern (roof tile-style) on a serving plate or on 4 individual plates.

Arrange the onion rings on top and scatter with the chèvre and walnuts. Drizzle with olive oil and sprinkle some more of the red wine vinegar steeping liquid over the salad. Season to taste. Now finish with the shredded mint leaves and serve immediately.

Short on time?

While I prefer the sweetness that roasting brings to the humble beet, most supermarkets and health food stores sell cooked beets these days and, in a pinch, they serve as a fine substitute.

User Reviews

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 5 out of 5
Mildly obsessed with new beet recipes, Member michigancottagecook

I love beets but am in such a rut when it comes to cooking them. This salad fills the bill as a new and delicious way to serve them. They are so good for us.

7 out of 8 people found this helpful.

Related Video
How to Roast and Peel Beets
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