Roasted beet and goat cheese salad

Time 1 hour 30 minutes
Yields Serves 4
Roasted beet and goat cheese salad
(Mark Boster / Los Angeles Times)

Heat the oven to 400 degrees. Scrub and trim the beets, leaving an inch of the stem intact. Sprinkle the beets with 1 teaspoon of the olive oil and a pinch of salt (this is optional), then wrap them in foil, place them on a rimmed baking sheet and bake until tender, about 1 hour and 15 minutes.


Remove the beets from the oven. Cool, then peel, discarding the stems and peels.


Cut the beets into eighths and sprinkle the goat cheese around the pieces. Drizzle with the remaining 2 teaspoons olive oil and the vinegar. Sprinkle with a pinch of sea salt and freshly ground black pepper.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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