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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)
1

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.

2

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

3

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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