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Salads, Vegetarian

Roasted beet and goat cheese salad

Roasted beet and goat cheese salad
Mark Boster / Los Angeles Times

Blame it on Jon Stewart. But right now it seems like the mark of a really good thing is whether you can encapsulate it into one line. An Oscar joke. A Shakespeare quote. A fabulous meal that's so simple it ... Read more

Total time: About 1 1/2 hours | Serves 4
  • 1 bunch beets, scrubbed and trimmed (about 4)
  • 1 tablespoon olive oil, divided
  • Sea salt
  • 4 ounces goat cheese, crumbled
  • 1 tablespoon balsamic vinegar
  • Freshly ground black pepper

Step 1Heat 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.

Step 2Remove the beets from the oven. Cool, then peel, discarding the stems and peels.

Step 3Cut 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.


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