I’ve got a thing for beets. And goat cheese.
And wouldn’t you know it, warm goat cheese and beet salad is a popular dish… that somehow seemed to skip the talking kitchen menu, whoops.
So I made it. Here you go!
Added a few shallots and celery, ’cause I can’t get me enough of this roasted celery. Who knew?!
Also got Lightroom and loooooove it.
What? Your celery isn’t normally kryptonite green? Where do you shop?
Enough of the celery, this here salad is about the beets! Either way you look at it, beets are beautiful.
Though not offering as many nutrients when roasted, I’d like to think the deep intense sweet flavor blossoming in the oven is totally worth it.
I guess that’s why people make beet cakes… gotta get me one. Birthday’s coming up. Yay for twins!
I also really love this beet salad because of how all the veggies seem to fill you up and for once the cheese isn’t the highlight of the dish for me. It’s all about the beets. And shallots. Ahhhh roasted shallots. Crazy that can’t be a meal on it’s own, ’cause I could eat me an entire bowl of ‘em!
Looking for a Meatless Monday lunchtime change-up? Well, here you go!
What do you crave come lunchtime?
warm goat cheese and beet salad
Cook Time: 1 hour
Ingredients (2 – 4 servings)
- 6 small beets, quartered
- 2 shallots, quartered
- 2 celery stalks, 2-3 inch long strips
- 1-2 ounces goat cheese
- 1 Tbsp olive oil
- 1/2 tsp sea salt
- Chives, garnish
Preheat oven to 400 degrees, or 450 degrees if your in a hurry.
In a small baking dish combine beets, shallots, celery, oil, salt and pepper. Roast in the oven for 40-50 mins, check doneness with a fork, it should easily go in. (If baking at a higher heat I’d imagine you could reduce the baking time.)
Once tender, remove from oven, crumble in goat cheese and sprinkle with chives. Serve immediately.