Salads, Vegetables

Roasted Beet Salad

Have you ever met someone that just seemed to get you?  That person who can tell you when you’re right or wrong without saying a word?  That person who supports you and lifts you up and who makes you strive to be a better person?

About ten years ago, I met such a person.  My friend Mother Goose (true story, it’s on her birth certificate), contributed this recipe as a compliment to the Goat Cheese Stuffed Chimichurri Chicken Piccata.

Momma G – I love you.  You have been my cheerleader, friend, mirror and muse for a decade.

~~~~~~~~~~~~~~note from Mother Goose:  I made this ahead of the chicken so it had time to chill


4-6 organic beets

1 medium orange, chopped with juice reserved

2-3 T olive oil

1/2 to 1 C of goat cheese of choice

Salt to taste

Roast beets at 425 for about an hour, let chill. Toss all ingredients together and serve on bed of lettuce.


Juice of 1 orange

2T olive oil

1 T Dijon mustard

2/3 C rice wine vinegar

Optional to taste, minced garlic and mint

I forgot to add you can sweeten the dressing with agave or honey. We don’t.


Shannon rating:  10 – Refreshing, light, lovely and has delicious contrasts.  I added honey and mint to the salad dressing and it ticked all the boxes for me.


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