Beet Salad


This salad is sensational with any dairy meal. Enjoy it as an appetizer, a side salad or a main. 


4 ounces goat cheese (crumbled)
4 ounces toasted pecans
1 lb. fresh roasted beets* or 1 jar sweet/sour beets
1 lb. fresh spinach or fancy salad  mix

6 Tablespoons olive oil
2 1/2 Tablespoons red wine vinegar
1 Tablespoon fresh minced garlic
salt/pepper to taste


Combine dressing mixture with beets and refrigerate; When ready to serve, mix cheese, beets and pecans. Then mix with greens or serve beet mixture over greens


Yield: Serves 3 - 4

Recipes: Salad, Beets, Dairy, Kosher

*Oven-Roasted Fresh Beets
Fresh whole beets (small, medium, and/or large size)
Olive Oil

Preheat oven to 350 degrees F. Place rack in middle of oven.

Wash and scrub the whole beets to clean off any dirt. Leave the beet whole unless you have some extra large ones (if extra large, cut in half). Trim off the stems (leafy tops) and ends of the beets. Reserve beet leaves for a recipe using them.

On a large baking sheet, cover with aluminum foil. Place prepared beets, in a single layer, on top. Toss lightly with some olive oil to coat the beets. Place another large sheet of aluminum foil on top of the beets and crunch up the sides of the aluminum foil together to seal.

Place in oven and roast approximately 1 hour (depending on the size of your beets) or until tender and easily pierced with the tip of a paring knife. Remove from oven and take off the top foil. Set aside to cool enough to handle. When cool enough to handle, peel the skin off. They should peel easily by hand, but you can use a paring knife if you want.

Either store in the refrigerator whole or cut each beet into slices (as thick or thin as you prefer).

Print   Email

Salads and Salad Dressings