Roasted Chioggia Beet Salad
Candy-striped beets roasted until sweet, over greens with goat cheese and a bright vinaigrette.
Ingredients
- 1 lb Chioggia beets, scrubbed
- 2 tbsp olive oil
- 4 cups young kale or salad greens
- 2 oz soft goat cheese, crumbled
- 1/3 cup toasted walnuts
- 1 tbsp red wine vinegar
- 1 tsp honey
- to taste salt and pepper
Method
- Heat oven to 400°F (205°C). Toss whole beets with 1 tbsp oil, wrap in foil, and roast 40–50 minutes until a knife slides in easily.
- When cool enough to handle, rub off the skins and slice into thin rounds to show the rings.
- Whisk the remaining oil with vinegar, honey, salt, and pepper.
- Toss the greens with half the dressing and pile onto plates.
- Top with beets, goat cheese, and walnuts, then drizzle with the rest of the dressing.
Chioggia beets lose some of their candy-stripe when boiled, so roast them whole in foil to
keep the color and concentrate the sugar. Slice them just before serving — the rings are the
whole show. Dress the greens lightly so the beets stay the star.