Hari Pulapaka, chef and owner of Cress Restaurant in DeLand, Florida, scored a spot at a local community garden to sprout his organic produce for vitamin-packed salads like this one. The homemade dressing he created stays fresh in the fridge for a week.
Ingredients
Makes 4 servings
Heat oven to 375°F. Wrap beets loosely in foil and roast until tender, 45 minutes to 1 hour. Let cool, then remove skins. (You can rub them off with a paper towel.) Slice beets into thin wedges. Make dressing: Blend grapeseed oil, vinegar, honey, mustard and sesame oil in a blender on high until frothy; season with salt and pepper. Combine beets, arugula, tomatoes and fennel in a bowl; add 2 tablespoon dressing (reserve the rest); toss. Top with goat cheese.
Nutrition Per Serving
How would you rate Roasted Beet and Goat Cheese Salad?
Leave a Review
Reviews (18)
Back to TopThis was my first time roasting beets and it was super easy. I used white vinegar and olive oil because that's what I had on hand. The honey-infused goat cheese from VT I used complimented the honey notes in the dressing. The whole thing came together quick and easy. My only other change was that I added about 2T pistachios for a bit of bite. This made a splendid hot-weather light dinner. I've made it three times in the past two weeks and now it's a new favorite!
barbrah
Western Massachusetts
7/13/2021
This is wonderful. I have made this for friends and family and everyone loved it. I have made it without the tomatoes, used an arugula/spinach blend and on occasion croutons made from baguette tossed in olive oil and grilled in a pan. Outstanding and versatile if you want to get creative. I have also used the dressing for other salads and don't have a problem with it at all. Adjust the ingredients to suit your taste, that's what it's all about!
bigduke67
Lincoln, NE
12/27/2017
The recipe is sweet and acidic, the dressing is way too much vinegar. You've got sweet roasted beets. Sweet (honey) and acidic (vinegar) dressing (and only if you adjust the vinegar by half). Sweet and acidic tomatoes. Tangy goat cheese (kind of the same as acidic). The only relief is the fennel and arugula. I just found this overwhelmingly two notes - sweet and acidic.
laholladay
Howell MI
8/9/2017
Seriously, was there a misprint in this recipe? Thank goodness I tasted the dressing before using it. It was horrible! The proportions of the oil and vinegar (which I used the suggested grapeseed oil and sherry vinegar) seemed wrong and sure enough. I even made it twice the next trial with olive oil and red wine vinegar. Horrible. With the great reviews the dressing got I'm wondering what went wrong. Finally I used a shallot vinegrette which I felt was much more appropriate for salad.
angelcso
Huntington, New York
12/17/2015
Yum! Easy and delicious. And I don't even like beets!
Catherine31
NY
7/27/2015
This recipe is absolutely amazing. My family has been all over eating this for the last couple of weeks. We typically leave out the tomatoes (simply a personal taste thing), but it's still awesome. I've made the dressing as it's written and it's great, but I personally actually prefer swapping the sherry vinegar for white wine vinegar.
hootstwo
Huntsville Ontario
7/20/2015
I used spring mix for the greens and added chick peas, then cut up an English cucumber, red pepper, beets, carrots and goat cheese, salt and pepper. For the dressing I used EVOO with a pear infused balsamic, the honey and sesame oil and added a pinch of salt and pepper. Hadn't made salad for dinner in a while. This came together easily and was very enjoyable!
mike350
Rockland, N.Y.
3/19/2015
尾身茂tted fennel but was still excellent!
blixfamily
Fitchburg,WI
9/15/2014
Delicious. Did not have Arugula, so used Butter lettuce instead.Omitted fennel but dish was perfect without it. Will make again
lochrin
ottawa
7/16/2014
Yum! Great reviews from the family dinner last night! I didn't have sherry vinegar, so I used white wine vinegar and a splash of Sherry from my cabinet (which is probably vinegar at this point...). I also subbed olive oil for the grapeseed oil since I didn't have any. The rest, I did to a T. Light and tasty. Will absolutley make this again.
cfodesign
Basking Ridge, NJ
4/9/2012
Finally, a beet recipe that compares to a local restaurant . . . Izakaya Den in Denver. OMG. Fantastic. I also did not have fennel bulb nor grapeseed oil however, everything was spectacular! I whipped the dressing w/o a blender. Used olive oil. I only had red beets. Not only did I have garden fresh arugula but also added spinach and some mesculan greens - fantastic. I agree with previous reviewers, the dressing is wonderful and light. Goat cheese crumbles better is first frozen and then thawed. Will make again and again!
lora_lu
Denver, CO
11/13/2011
Great recipe. Will definitely make it again.
marcath
8/14/2011
I really like this dressing as well. I've added toasted hazelnuts, shredded carrots, and whatever else is on hand. It's the first time I've tried fennel - I'd been avoiding it because of the licorice smell - but it turns out that I love it!
Boeuf
7/29/2011
This has become an instant staple at our home. It's great as-is, but also as a base recipe to modify with whatever you have on hand. I have subed the fennel for red onion and added roasted tomatoes. I can't rave enough about this one!
ejohnson711
7/24/2011
The dressing is amazing.
lorianneg
Woodbury, NY Lori
2/13/2011
