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roasted beet salad with goat cheese and thyme
When Brooke and I were making assignments for this picnic, she said, “Ooh, you should do something with beets and goat cheese. . . If you want.”
“Oh, really?” I said.
“Yeah, but you don’t have to. But they’re so good with thyme.”
“Okay.”
“But you can do whatever you want. You’re the sophistimom.”
“No, that sounds good, do you want me to make something like that?”
“Um, sure. But you’re in charge. I know whatever you make will be great.”
After Brooke had mentioned the beet and goat cheese a third time when we ran into each other down town, I knew I could not let her highly recommended flavor combination be passed over.
roasted beet and goat cheese salad
4 medium beets (all red, or a mixture of golden and red), cut into 1/2 inch pieces.
olive oil
salt and pepper
2 ounces chevre (goat cheese)
1 sprig of fresh thyme
4 fresh basil leaves
1 teaspoon balsamic vinegar
1. Preheat oven to 375 degrees (190 degrees cesius). On a cookie sheet lined with parchment paper, toss beet pieces with a drizzle of olive oil and salt and pepper. Roast for 20 minutes, turn with a spatula, and roast for 10 minutes more. Let cool completely.
2. Toss the beets with crumbled goat cheese, thyme, basil and vinegar.
11 Responses to “roasted beet salad with goat cheese and thyme”
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Haha love the conversation
Lovely salad!!
Wow! I want to come to your picnic!!!
Great combo! I just love roasted beets and goat cheese!
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Jaime,
Do you peel your beets?
Abby
I didn’t peel these beets because they were organic, but they would have been good peeled, too. I guess it depends on how messy you want your hands to get.
I love roasted beets- this looks yummy! I will try this for my ladies potluck this week. Whenever I make something messy in the kitchen, I wear those disposable surgical-type gloves (you can buy by the box at Costco)-I learned this trick from a chef in a cooking class.
I really love goat cheese desserts, their are awesome. If I have guests, I just make goat cheese deserts and they love it. Are there any other good uses for goat cheese?
I just found your blog and love it! I had extra beets from the farmer’s market last week and made a similar salad … roasted beets (golden and red), chevre, passionfruit balsamic vinegar, candied spicy hazelnuts and a tiny drizzle of honey – amazing! Thanks for the great recipes … smore’s granola bars are in the oven now.
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