Roasted Beet and Goat Cheese Salad with Black Garlic Vinaigrette
Servings Prep Time
4people 15minutes
Cook Time
45-60minutes
Servings Prep Time
4people 15minutes
Cook Time
45-60minutes
Ingredients
  • 4medium beets (mix of red and golden, if available)
  • 1Tbsp Pickle Creek Roasted Garlic Infused Olive Oil (for roasting the beets)
  • 1bag or clamshell mixed greens (arugula is excellent for a peppery contrast)
  • 4oz soft goat cheese, crumbled
  • 1/4c chopped walnuts or pecans, toasted (optional)
  • 1/4c thinly sliced red onion or shallot (optional)
  • 3Tbsp Pickle Creek Black Garlic Infused Balsamic Vinegar
  • 1/4c Pickle Creek Roasted Garlic Infused Olive Oil (you can also try other Pickle Creek Olive Oils in this recipe, including Blood Orange Thyme or Shallot)
  • 1tsp Dijon mustard
  • Salt & freshly ground black pepper
Instructions
  1. Preheat oven to 400 degrees F. Wash the beets, trim the tops and tails, and lightly rub with 1 Tbsp of Roasted Garlic Olive Oil. Season with salt and black pepper. Wrap each beet tightly in aluminum foil. Place the foil packets on a baking sheet.
  2. Roast beets for 45-60$ minutes, or until the beets are easily pierced with a fork. (Note: Cooking time depends on beet size.) Carefully unwrap the hot beets and let them cool slightly. When cool enough to handle, use a paper towel or the back of a small knife to gently rub off the skins (they should slip off easily). Dice the beets into 1/2-inch pieces or slice them into rounds. Set aside to cool completely.
  3. In a small bowl, whisk together the Black Garlic Balsamic Vinegar and Dijon mustard. Season with salt and black pepper. While whisking continuously, slowly drizzle in the 1/4 c of olive oil until the vinaigrette is emulsified and slightly thickened. Taste and adjust seasoning as necessary.
  4. Divide the mixed greens among 4 salad plates. Artfully arrange the roasted beet pieces, crumbled goat cheese, and toasted nuts and onion (if using) over the greens. Just before serving, drizzle the Black Garlic Balsamic Vinaigrette evenly among the 4 beet and goat cheese salad plates. Enjoy!