Roasted Beet Salad with Goat Cheese

Massimo's Beet Salad w Goat Cheese

Recipe by Massimo Capra.



12 baby beets, 4 each red, golden, and candy-striped

7 tbsp olive oil

12 baby carrots

12 small red radishes

8 green onions

Salt and pepper

3 tbsp white balsamic vinegar

3 cups mixed baby greens

12 oz goat cheese

1/2 cup toasted walnuts

2 oranges, segmented



Preheat the oven to 400°F.

Toss the beets with 2 tablespoons of the olive oil and place them in a baking dish. Wrap the dish with foil and bake for 30 minutes, until the beets are tender. Toss the carrots and radishes with 2 tablespoons of the olive oil and place them in a baking dish. Cook, uncovered, for 20 minutes or until tender.

When the beets are cooked, let them cool, then peel and halve them. Separate the colours so the red ones don’t bleed into the others. Dress the cooked carrots and beets while still warm with some salt, pepper, and 1 tablespoon each of olive oil and vinegar. Set aside.

Preheat a grill pan and grill the green onions on all sides. Set aside to cool.

Place a handful of greens on each plate and arrange a mixture of roasted vegetables on top.

Crumble some goat cheese on each plate and sprinkle a few walnuts on top. Garnish with the green onions and the orange segments, then dress with the remaining olive oil and vinegar. Season with salt and pepper.

Serves 6

For more recipes from Massimo Capra, check out: 3 Chefs: The Kitchen Men.

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