Yeah, I know what you’re thinking: “You don’t post for almost 2 months and then you give us a SALAD?!”
But guys. This salad. It sounds so simple on the surface, right? Beets and goat cheese, hasn’t that been done before? Yeah yeah, but not like this.
Sure, you can roast beets at 400 degrees for 30-45 minutes. Or you can go in the complete opposite direction and roast low and slow — at 275 for 3 hours. Yeah, it’s a long time but it’s completely hands-off. And it heats the house while you’re at it, which is totally necessary at this point in winter.
This was inspired by a salad at one of my favorite restaurants, Vin 909 in Annapolis. I mean, how often do you go to a restaurant and before even looking at the menu, know that you’ll be having the beet salad? And then you and your friend text about how good that salad was the next day/week/month?
I’m not kidding. It’s that good.
Slow-Roasted Beet & Goat Cheese Salad
This salad is so simple, you have to ensure that every component is the best it can be. I’m not giving any proportions here so you can scale this for one lunch or a crowd. But if you must know, I used about a tennis-ball sized beet and one (ish) ounce of goat cheese.
- baby spinach
- slow-roasted beets (recipe below)
- goat cheese (I prefer the log to crumbles — the texture is way creamier)
- pecan pieces
- balsamic vinaigrette (recipe below)
Toast the pecans in a small, dry skillet over medium-low heat for a couple minutes, shaking the pan frequently so they don’t burn. Meanwhile, combine spinach, beets, and dressing in a large bowl and toss to combine. Add more dressing if necessary. Add in goat cheese and pecan pieces, toss again, serve and enjoy!
These will be the tenderest beets you’ve ever eaten. They will practically melt in your mouth!
Preheat oven to 275 degrees. Peel the beets and cut of the root and stems. Create a foil packet. Add the beets, a healthy drizzle of olive oil, and a sprinkle of salt. Seal up packet, place on a baking sheet, and bake for 2.5-3 hours. Let cool completely in the packet. Slice thinly or cube to add to your salad.
You can make this without a blender but you probably won’t wind up with such a thick and creamy dressing. No one will believe it’s just oil and vinegar! Make a lot; all the ingredients are shelf-stable so you don’t have to worry about it going bad. Makes just over a cup.
- 1/3 cup balsamic vinegar
- 1 tbsp whole grain or Dijon mustard
- a sprinkle of dried herbs like oregano or Herbs de Provence
- salt and pepper
- 1 cup extra virgin olive oil
Add everything except the oil in a blender and whizz for a few seconds to combine. With the blender running, very slowly drizzle in the olive oil until completely emulsified. Scrape down the sides and blend again to make sure everything is combined.