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Side Dish

Garden beet salad with dry-aged goat cheese and mache

Victor Scargle

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6 beets (3 red and 3 gold baby beets recommended)
Salt and black pepper, to taste
1 bunch thyme
1 oz. dry-aged goat cheese
2 tsp. minced shallots
1/2 cup sherry vinegar
Grapeseed oil (1 cup for vinaigrette, small additional amount to roast beets)
3 bunches mâche


Toss beets individually in oil, salt and pepper. Place in a large pan with thyme sprigs and enough water to cover bottom; cover with foil and roast at 350 degrees until tender (steak knife should glide gently through). Refrigerate and peel once cool. Cut into eighths. Shave thin slices of goat cheese.

For vinaigrette, mix shallots, sherry vinegar and grapeseed oil. Season with salt and black pepper.

Toss beets in separate bowls with a little vinaigrette and salt and pepper to season. Place beets with alternating colors spread throughout plate. Toss mâche gently in vinaigrette to season. Place in center of plate. Place shavings of cheese over and around mâche. For additional color, juice some red beets in a vegetable juicer and reduce the juice to drizzle over the plate.

Serves 6.

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