Monday, April 12, 2010

Beet and Goat Cheese Salad

I love the Farmer's Market!  We are really lucky to be close to several Farmer's Market that occur about 4 different times a wee.!  My favorite is the one on Saturday mornings, there is a wonderful mix of food vendors along with jewelry, clothing and musicians.  I love browsing the stalls, sampling the fruit and planning out what I can make during the week.  This weekend there were some fabulous beets that I couldn't pass up - both the traditional deep red and golden beets.  I never do anything fancy with my beets, I like them prepared so that their natural flavors shine thru!  

I peeled them with a vegetable peeler and roasted them in some foil with a dash of olive oil and salt and pepper.  I roast them at 400 degrees for 45 minutes.  Once cooled I sliced them and served with creamy goat cheese and a sprinkling of balsamic vinegar.  If I have them, I usually add some tangerines or mandarin oranges.  Delicious!


  1. That looks delish! So simple. I must try it.

  2. Farmer's Markets don't open for me until May 1st, so I'm envious. I miss California!

    This salad looks beautiful. It has inspired me to pre-make beets, which I adore.