Balsamic Roasted Beet Salad with Cucumbers and Goat Cheese
- 3 large beets
- 1½ tablespoons olive oil, divided
- 3 tablespoons balsamic vinegar, divided
- ½ teaspoon salt, divided
- ⅛ teaspoon ground white pepper
- 1 tablespoon apple cider vinegar
- 1 red onion, sliced thin
- 1 large lemon cucumber, peeled and diced
- 2 ounces chèvre
- Preheat oven to 375°F (190°C)
- Place the unpeeled beets in a pot with enough water to cover them. Bring the beets to a boil; reduce the heat and simmer until you can pierce a knife through them (about 18 minutes for small beets, 25 minutes for medium or large).
- Drain and cool the beets in a bath of cold water for 5 minutes. Using a paring knife, peel off the skin and cut into bite-size cubes or small wedges. Place in a baking dish and drizzle with 1 tablespoon olive oil, 2 tablespoons balsamic vinegar, ¼ teaspoon salt, and the pepper. Mix well. Place in the oven and bake until tender, about 45 minutes.
- While beets are in the oven, prepare the marinade. Place the sliced onion in a small bowl and add the remaining olive oil, balsamic vinegar, apple cider vinegar, and salt. Set aside.
- Remove the beets from the oven and lay them out on a platter or in a bowl. Add the cucumber and red onions, top with chèvre, and drizzle the remaining marinade over the whole salad.
Go crazy at the farmers market and sub in other varieties of beets or cucumbers: candy cane beets, golden beets, English or heirloom cucumbers. Vegan? Replace the goat cheese with toasted pumpkin seeds.
What others are saying
Greg Jones says:
I made this recently and really enjoyed it. The beets and goat cheese are definitely the standout ingredients in this dish. The white pepper adds a nice spice to it too. I love the flavors overall, and will probably make this again for Easter.
Sam Dalton says:
This is a fresh, earthy salad that has a lot of flavor. We also added toasted pumpkin seeds for some extra crunch.