Roasted Beet Salad with Chevre

Whether you’ve got beets in your garden or you’re buying them at farmers’ markets, health food stores or grocery stores, here’s a dish that you won’t tire of.

Course Salad
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes


  • 2 large red beets
  • 2 large golden beets
  • 2 tsp thyme leaves
  • 4 tbsp white wine vinegar
  • ½ cup olive oil
  • 2 tbsp finely diced shallots
  • 2 tbsp fresh squeezed lemon juice
  • 4 oz. goat feta or chevre or Brie or Cambozola
  • 4 cups Arugula
  • To taste salt and pepper



  1. Preheat oven to 425°F.

  2. Separately wrap the beets tightly in double layers of foil with thyme leaves, two tablespoons olive, vinegar and season well with salt and pepper.

  3. Roast in middle of oven until tender for 1 to 1 ½ hours.

  4. Unwrap beets and allow to cool.


  1. Whisk the shallots and lemon juice in a small bowl, while adding remaining olive oil in a steady stream.

  2. Season with salt and pepper.

Assembling the Salad:

  1. When beets are cool enough to handle, slip off and discard skins.

  2. Separately cut red and golden beets into 1/2-inch dice and put in separate bowls.

  3. Drizzle with vinaigrette and season with salt and pepper.

  4. Toss the arugula with vinaigrette to coat and gently mound on plates.

  5. Top with beets and your favourite cheese.

  6. Serve immediately.

Recipe Notes

Any beets will work for this recipe. If using a variety of colours roast them separately and keep separate when cooled and diced.

Experiment with flavoured oils or vinegars when roasting the beets.

I can’t say enough about Evoolution, the extra virgin olive oil and balsamic vinegar store on my street. The education alone is worth a visit.

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