Sweet Roasted Beet Salad with Goat Cheese Parfait

Name: Sweet Roasted Beet Salad with Goat Cheese Parfait
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium (1 pound) unpeeled beets, scrubbed; 1 tablespoon olive oil; 1 1/2 cups softened goat cheese; 2 tablespoons chopped fresh tarragon, blanched in boiling water for 10 seconds, drained and rinsed under cold water; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh chives; 1 teaspoon chopped fresh thyme; Fine sea salt and freshly ground black pepper, to taste; 3 cups mesclun greens; Walnut Dressing, as needed; 1 small beet, scrubbed and cut into julienne, for garnish; 1/2 cup walnut halves, lightly toasted, for garnish (see Note)

Servings: persons

4 medium (1 pound) unpeeled beets, scrubbed
1 tablespoon olive oil
1 1/2 cups softened goat cheese
2 tablespoons chopped fresh tarragon, blanched in boiling water for 10 seconds, drained and rinsed under cold water
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1 teaspoon chopped fresh thyme
Fine sea salt and freshly ground black pepper, to taste
3 cups mesclun greens
Walnut Dressing, as needed
1 small beet, scrubbed and cut into julienne, for garnish
1/2 cup walnut halves, lightly toasted, for garnish (see Note)

1
Preheat the oven to 350 degrees F. Place the beets on a jelly roll pan, toss with the oil, and cover tightly with aluminum foil.
2
Bake until the beets are tender when pierced with a sharp knife, about 2 hours.
3
Refrigerate until chilled.
4
Peel the beets and slice into 1/16th-inch rounds.
5
On 6 dinner plates, arrange overlapping beet slices in a wide circle.
6
Cover tightly with plastic wrap and refrigerate until ready to serve.
7
In a small bowl, mix the goat cheese, blanched tarragon, parsley, chives, and thyme.
8
Cover with plastic wrap and refrigerate until ready to serve.
9
To serve, uncover the plates and season the beets with salt and pepper.
10
In a large bowl, toss the mesclun greens with the walnut vinaigrette to taste.
11
Place the greens in the center each plate.
12
Top with equal portions of the goat cheese.
13
Garnish with the julienned beet and walnut halves.
14
Drizzle and few spoonfuls of walnut vinaigrette around the inside of each plate, and serve immediately

470

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 medium (1 pound) unpeeled beets, scrubbed, 1 tablespoon olive oil, 1 1/2 cups softened goat cheese, 2 tablespoons chopped fresh tarragon, blanched in boiling water for 10 seconds, drained and rinsed under cold water, and more.

Yes, Sweet Roasted Beet Salad with Goat Cheese Parfait falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!