We are following Covid-19 Safety Protocols!

Tours are Private – only your group!


Roasted Beet and Goat Cheese Salad Recipe

on August 6, 2016

Recipe by Chef Jacquie

1 roasted, quartered red beet
1 roasted, quartered golden beet
2 Tablespoons fresh, crumbled goat cheese
1 Tablespoon pomegranate seeds
1 Tablespoon Champagne vinegar
3 Tablespoons Extra virgin olive oil
Salt and pepper to taste

–To Roast Beets
Preheat oven to 350 degrees.
Rub beets with olive oil and a sprinkle of salt and pepper, wrap in aluminum foil and place in oven.
Roast for 30-45 minutes, depending on size of beets. Beets are cooked when you can push a fork easily through the beet.
Remove beets from oven and allow to cool, peel off the outer layer and quarter.
–For Vinaigrette
In a cruet add vinegar, oil, a pinch of salt and pepper, shake vigorously. For creamy dressing add a teaspoon of Dijon mustard.
–To Make the Salad
In a bowl add greens and 2 Tablespoons of vinaigrette, toss until leaves are coated.
To serve roasted beets, place on a decorative serving plate crumble goat cheese, add dressed field greens, sprinkle with pomegranates seeds and drizzle with remaining champagne vinaigrette.

Stay in touch with Us.

Stay in touch with StrEATS of Philly -- In our FREE newsletter you will get baking & cooking tips, recipes and great offers for you and your friends in Philadelphia.

Sign Up