Roasted Beet Salad

It’s Foodie Friday! We have a tasty appetizer/side for you today featuring an unappreciated veggie: beets! Extra sweet when roasted, beets pair well with tangy goat cheese for this easy dish. No time to roast the beets? You can sub canned sliced beets, we won’t tell.

Roasted Beet Salad

2 large beets, any color (or sub 1 can sliced beets, drained well)
3 oz goat cheese (sold in a log, not crumbled)
2 Tbsp prepared pesto (homemade, or sold jarred)
olive oil

Preheat oven to 375 degrees. Rinse beets well and trim off root/stem ends. Wrap each beet individually in foil. Roast in the oven for 40-50 minutes, until the beet can be easily pierced with a knife. Allow to cool, then peel off the skin and discard. Red beets will stain your fingers and cutting board/counter top pink. Exercise caution or try yellow beets if you like. Refrigerate beets until cold, then slice thinly.

Slice log of goat cheese into rounds. Arrange beet slices on serving platter and top with goat cheese. Drizzle with a little prepared pesto. If your pesto is thick, mixing in a little more olive oil will thin it to drizzling consistence. Drizzle platter with a little additional olive oil and top with freshly ground black pepper to serve!

You might also like: Salty Sweet Watermelon Feta Salad, Mediterranean Tabbouleh


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