Roasted Beet and Goat Cheese Salad

roasted beet and goat cheese salad(serves 6)

Adapted from Mustards Grill Napa Valley Cookbook by Cindy Pawlcyn

1 bunch large beets or 2 bunches baby beets

Olive oil for rubbing beets


1 bulb fresh garlic or 6 to 8 garlic cloves

Salad greens of your choice

½ cup crumbled goat cheese

Preheat the oven to 375 degrees. Cut off the stems from the beets, leaving about 1 inch intact. Do not trim the root ends. Rub the beets with a little olive oil and sprinkle with salt. Place in a baking pan and bake for 40-60 minutes, until tender when pierced with a sharp knife. The timing will depend on the size of the beets. When the beets are done, allow them to cool enough to handle, then peel and quarter lengthwise. Cut each quarter in half. Toss the warm beets with enough vinaigrette to coat, and allow them to marinate for 30-60 minutes.

If using spring garlic, slice the bulbs and blanch them in boiling water for 30 seconds to 1 minute, depending on how tender they are. If using regular garlic, peel, slice, remove the green sprout and blanch for 1 minute. If needed, wash lettuce, dry, and cut into bite size pieces.

To serve, combine salad greens with garlic and beets in a large bowl and toss with enough balsamic vinaigrette to coat lightly. Arrange greens with beets on top and sprinkle with goat cheese.