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Salt-Roasted Beet Salad


  • beets, washed, greens removed
  • salt
  • goat cheese
  • walnuts, toasted
  • corn kernels
  • romaine lettuce
  • an olive oil-citrus dressing


  1. Roast the beets: Preheat the oven to 425ºF. Sprinkle salt heavily into a roasting pan or pot that has a lid (a dutch oven works well). Place beets on salt bed. Cover and place in oven for about an hour (or, until the beets easily slice with a sharp knife). When cool enough to handle, rub off beet skins and discard. Cut into chunks or slices.
  2. Assemble the salad: Arrange greens on a plate. Top with goat cheese, corn, walnuts and beets. Season with a pinch of salt. Spoon dressing over salad.

Source: This salad is adapted (in this case, simplified) from one found at Alexandra’s Kitchen.


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One thought on “Salt-Roasted Beet Salad

  1. bertrandfarm on said:

    I love roasted pecans(instead of walnuts) in this salad too!

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