A Bright Beet Salad

For late winter meals with family and friends, we're looking for recipes that are both healthy and hearty. Topped with salt-roasted beets and tangy goat cheese, the vibrant salad above checks both boxes-- and looks great on the table, too! A mixture of beet varieties gives this dish a welcome burst of color; mellow golden beets, classic red beets, and eye-catching candy stripe beets make a beautiful trio. Also known as Chioggia beets, candy stripe beets are native to northern Italy and offer a mild, extra-sweet flavor that shines in this salad. Read on for the recipe from Garden Café chef Ryan B.

Roasted Beet Salad 
(Serves 2-4)

2 heads baby frisee
6 oz. baby arugula
3 candy stripe beets
2 golden beets
2 red beets
2 cups salt for roasting
1/4 cup toasted pumpkin seeds
1 garlic clove, chopped
1/2 shallot, chopped
1/4 cup maple syrup
1/4 cup white balsamic vinegar
1 1/4  cups olive oil
4 oz. goat cheese
Salt & pepper

Pour salt into a deep sided baking pan and place beets on top. Cover with foil and bake at 350°F. After 30-45 minutes, insert the tip of a knife into the largest beet; if it goes in smoothly and without much pressure, remove beets from the oven and allow to cool slightly. While still warm, peel the beets by rubbing with a paper towel. Once cooled, slice beets as desired and set aside. Rinse and dry frisee and arugula.

In a blender, combine garlic, shallot, vinegar and maple syrup on medium speed until smooth. Turn to high and add 1 cup of olive oil slowly until emulsified. Season with salt and pepper. Place goat cheese in a food processor and slowly blend with 1/4 cup of olive oil, salt and pepper.

Dress greens as desired, then toss with half of the sliced beets. Place in a serving bowl, then top with remaining beets, goat cheese, and pumpkin seeds. Best served family style.