Bietolina: The Beets and Goat cheese salad

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You have to like roasted beets to really love this salad, fresh and very very healthy. It’s one of my favorites, very versatile, in it’s simpler version here, or you could add fresh lentils, small boiled potatoes, or for even more proteins having it with some few grilled chicken strips to make a fuller meal!

The sherry vinaigrette is the one bringing a lot of flavors and elegance to the beets.


Roasted Beets:

  • 4 medium beets (red or gold), cleaned, leaves removed
  • 1 package fresh goat cheese
  • Olive oil

How to make it :

Preheat oven to 375 degrees F.

Coat beets lightly with oil. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. Inserting a knife, through and through, means beets are done. Remove from the oven, let cool for 10 minutes, and then peel and slice into cubes.

Sherry Vinaigrette:

  • 1/2 cup olive oil
  • 2 teaspoons Dijon mustard
  • 1/4 cup Sherry vinegar
  • 1 teaspoon chopped fresh thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

How to make it :

In a bowl, prepare mustard, sherry vinegar, salt and pepper, thyme, whisk well then add slowly olive oil till all combined. Adjust salt and pepper.
In your serving dish, add beets, 1/2 vinaigrette, toss gently, then break goat cheese pieces and finish with remaining vinaigrette a few parsley to garnish.

All the other SALADS >

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