Tag Archives: beet

Beet Salad with Goat Cheese

And here comes another home cooked side straight from my mother’s kitchen!  Beets are one of my all time favorite foods (not just vegetables… foods) and I am always looking for different ways to eat them.  Here, my mom has adapted a salad from a cookbook, adding her own flavors and zings.  Enjoy!

Beet Salad with Goat Cheese (adapted from “Cod and Country” by Barton Seaver)


  1. 2 lbs. red or golden beets, stems and greens removed
  2. Salt
  3. Lettuce leaves of your choice, about 1/4 head
  4. 1 bunch Italian parsley leaves
  5. 1 Granny Smith apple, cored and very thinly sliced
  6. 2 bunches scallions, thinly sliced
  7. 2 Tablespoons Chile Oil or Citrus Oil (recipes follow)
  8. Juice of one lemon
  9. 6 oz goat cheese of your choice 



  1. In heavily salted water, simmer the beets whole until soft, about 35 minutes.  
  2. Drain the beets.  
  3. While the beets are still fairly warm and using paper towels, gently rub the skins off the beets.  
  4. Slice the beets into 1/2 inch rounds and arrange over lettuce leaves.  
  5. Scatter parsley leaves, apple slices and scallions over top.  
  6. Drizzle with Chile or Citrus Oil.  
  7. Drizzle with lemon juice and crumble goat cheese over all before serving.
Citrus Oil 
1 cup extra virgin olive oil
Zest of one lemon, removed in large strips with a vegetable peeler
Zest of one orange, removed in large strips with a vegetable peeler
1 bay leaf 
In small saucepan, heat the olive oil over medium heat.  When oil reaches simmering point, remove 
from heat and add zests and bay leaf.  Let steep overnight in refrigerator in covered container.  About a half-hour before using, remove from refrigerator and remove the zests and bay leaf.  (The oil will keep in refrigerator, tightly covered, for about two weeks for future use.  Again let stand at room temperature for half-hour before using.)
Chile Oil 
1 cup extra virgin olive oil
1 teaspoon sweet smoked paprika
1 teaspoon red chile flakes
In small saucepan, heat the olive oil over medium heat.  When oil reaches simmering point, remove from heat and add spices.  When cool, stir and transfer to airtight covered container and let steep 24 hours at room temperature before use.  (The oil will keep at room temperature, tightly covered, for about two weeks for future use.)
beet salad
Happy Allergy Free Eating!





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Goat Cheese, Beet, and Sunflower Salad

One of my favorite vegetables is the beet.  I think it is the woody taste that I love; it just tastes so hearty.  This week, I roasted my own beets and made a goat cheese, beet, and sunflower seed salad.  The sunflowers added a nice taste and texture, as did the honey dijon vinaigrette I made.  A great fall lunch!  Note:  This recipe makes four salads!

Goat Cheese, Beet, and Sunflower Salad


  1. 4 beets, either red or yellow
  2. 4 cups baby spinach leaves
  3. one half cup sunflower seeds
  4. 8 tbsp. goat cheese
  5. 1 tbsp. olive oil
  6. 3 tbsp. white wine vinegar
  7. 1 tbsp. honey
  8. 2 tbsp. dijon mustard
  9. salt and pepper


  1. Peel the skin off the beets and slice them into rounds.
  2. On a cookie sheet, place the beet rounds and sprinkle with salt and pepper.
  3. Bake the beets at 375 for about 45 minutes, until soft.
  4. Wash and dry the spinach.
  5. To make the vinaigrette, combine the olive oil, white wine vinegar, honey, dijon mustard, and a sprinkle of salt and pepper.  Shake or stir well to combine.
  6. In a large bowl, place spinach leaves and top with roasted beets, 2 tbsp. goat cheese, one eighth of a cup of sunflower seeds.  Dress with the vinaigrette.
  7. Enjoy cold!

Happy Allergy Free Eating!




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