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Roasted Beets and Baby Green Salad

Posted by Peggy on June 18, 2013

Recipe: Roasted Beets and Baby Greens Salad


  • 1 1/2-2 pounds (2 large or 3-4 medium to small) beets*
  • Extra virgin olive oil, as needed
  • 1 scant teaspoon finely chopped shallot
  • 1 tablespoon good quality balsamic vinegar
  • 1 teaspoon maple syrup
  • 1 teaspoon chopped tarragon
  • 6 cups baby greens, washed and spun dry
  • 3 ounces crumbled goat cheese
  • 1/3 cup toasted pecans


  1. Preheat oven to 375 degrees.
  2. Wash the beets thoroughly, leaving the skins on, and remove the greens, reserving for another use. Place the beets in a small baking dish, roasting pan, or bundled in a double thickness of foil; drizzle beets with olive oil.
  3. Cover beets and bake for 35 to 75 minutes, according to the size and age of beet, or until a knife can slide easily through the beet. Reserve oil from roasted beets.
  4. While beets are roasting, macerate (soak) shallot in vinegar 30 minutes. Pour beet oil into a measuring cup, adding additional olive oil to make 1/4 cup. Whisk vinegar and syrup into oil and stir in tarragon; season to taste with kosher salt and freshly ground pepper.
  5. When beets are cool enough to handle, remove skins with fingers or paring knife and cut into chunks. Place greens on a platter or on individual plates. Arrange cooked beets over greens, top with goat cheese and toasted pecans. Drizzle vinaigrette over top and serve.

*Smaller beets are sweeter but more time consuming to peel.

Number of servings (yield): 4

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