Monday, July 6, 2009

beet and goat cheese salad

This weekend we had some time to visit our favorite farmers market. We picked up all kinds of fresh fruit and veggies, including strawberries, raspberries, beets, killer garlic, cabbage, and breakfast radishes.

It's been great coming up with recipes to use all of our market finds! We've made strawberry balsamic jam (you'll see that later!), raspberry jelly, a simple cole slaw, and buttered, salted radishes. But my favorite dish that we made over the weekend was a beet and goat cheese salad.

It's so simple, and has rich, earthy flavor.

You'll need:

3-4 large fresh beets

2-3 tablespoons fresh goat cheese

lemon zest

olive oil

balsamic vinegar

kosher salt

Boil the beets, skin on, until fork tender. Remove them from the water and let them cool until you are able to handle them. Then, and I stress this part, put on gloves (or you will have bright pink hands from the beet juice)!!! Peel off the skin from the beets (it should come off pretty easily).

Trim the ends off the beets and discard. Then slice the beets into thin slices and arrange on a plate.

Dot the goat cheese all over the beets. Add a few sprinkles of fresh lemon zest, then drizzle everything with olive oil. Splash the plate with balsamic, and sprinkle generously with salt. Enjoy!


  1. wow...this I like...VERY much like my style of cooking here on this blog.

  2. What a lovely, beautiful salad. Currently, have some beets boiling away from a soup and now I am wishing I would have made this instead. Clearly next time.
    Thank you!

  3. What a lovely salad.I didnt like beets before until I tried this combination.I'd love to guide our readers to your site if you won't mind.Just add your choice of foodista widget to this post and it's all set to go, Thanks! Alisa@Foodista

  4. You know, I'm not a huge fan of beets. However, if you stuff ANYTHING with goat cheese, I'm willing to try it. I'm sure it's delicious!