Recipe from Daniel Humm
Adapted by Christine Muhlke
- Total Time
- About 1 hour 45 minutes
- Rating
- 4(311)
- Notes
- Read community notes
Featured in: The Way We Eat; Posh Spice
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Ingredients
Yield:Serves 6
- 1½pounds (3 medium) red beets
- 1½pounds (3 medium) yellow beets (red beets may be substituted)
- 1tablespoon plus 1 teaspoon olive oil
- Kosher salt
- 2tablespoons extra-virgin olive oil
- 2teaspoons aged balsamic vinegar
- 4ounces fresh soft goat cheese
- Fleur de sel
- Four-Pepper Mix or freshly ground black pepper
- 12nasturtium leaves, optional
Preparation
Step
1
Preheat the oven to 350 degrees. Rinse the beets and pat dry. Brush with olive oil, sprinkle with salt and wrap individually in aluminum foil. Place on a rimmed baking sheet and cook until fork-tender, 75 to 90 minutes. While still warm, cool, peel the beets and cut into wedges. In a large bowl, toss them with extra-virgin olive oil and vinegar.
Step
2
Scoop the goat cheese into the middle of a large serving platter. Arrange the beets and their dressing on top and around the cheese. Sprinkle with fleur de sel and four-pepper mix to taste. If you choose, garnish with nasturtium leaves.
Tips
- Nasturtium leaves are $6 an ounce at bluemoonacres.net.
- Four-Pepper Mix is $15 for 3 ounces at le-sanctuaire.com.
Ratings
4
out of 5
311
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Cooking Notes
Doug Mc
I spiral cut a large beet and roasted it in the oven with salt & pepper and olive oil, then mixed it with crumbled goat cheese and a julienned radish. A nice light lunch.
Pelica
Beautiful salad and delicious. Modifications - used watercress instead of nasturtiums due to availability. Doubled the dressing (I think we had more than 3 pounds of beets). A keeper for sure.
nadine
Fresh beets are a game changer, so tasty! I replace the nasturtium leaves with baby spinach and even add cooked lentils.
Char
I added the nasturtium flowers too! This is a beautiful and satisfying salad celebrating the bounty of the garden!
Clark
“While still warm, cool, then peel” this has got to be my favorite part.
Jennifer
Loved this way to cook beets. So easy! I had one red and one yellow . . I peeled the yellow (cool) because I could see it. The red beet had such thin skin, so I didn't bother, and it tasted fine. I added the beets and feta and dressing to a bed of arugula (delightfully spicy!) along with a yellow bell pepper and prosciutto to make a dinner salad. Just delish!!
nancy
We love this! Roasted golden beets, (oiled, salted and peppered in their foil wrappers) Goat Rodeo chèvre and a few spirals of quick pickled red onion. Will try it with a small bed of lovely mixed lettuce and the nasturtium leaves tonight. Easy!
JMH
This salad was so tasty. I skipped the nasturtium leaves and added a hadful of capers. My beets were really sweet and I could tell it needed a bit more salty.
Chef Carlos
Really tasty beet salad - piling the goat cheese in the center of the plate makes a terrific presentation. I used fresh tarragon vs the nasturtium leaves, which just didn’t make sense to me. The key is great olive oil and balsamic vinegar. And of course great organic beets.
pix
Nasturtiums are so wonderful. I use them all summer, along with their flowers where ever greens are appropriate. Mixed greens salads, herb salads or condiments, as a garnish, or in "foragers soup" (odds and ends green things, as a pureed soup...good hot or cold).
Chef Carlos
Excellent salad. Not sure about nasturtium l ewww ages though. Just about any herb is acceptable. Big issue is the quality of the goat cheese and olive oil. Easy and tasty
Cutie Pie
Made 10/22/18 Karen and I loved it. I peeled and cut the beets before roasting and they took less time. Used Portland Creamery goat cheese. Was amazing!
nadine
Fresh beets are a game changer, so tasty! I replace the nasturtium leaves with baby spinach and even add cooked lentils.
Tracey A.
Made this without the nasturtiums as we can’t get them. I added fresh sliced strawberries to the beet mix and it was delicious!
Char
I added the nasturtium flowers too! This is a beautiful and satisfying salad celebrating the bounty of the garden!
Pelica
Beautiful salad and delicious. Modifications - used watercress instead of nasturtiums due to availability. Doubled the dressing (I think we had more than 3 pounds of beets). A keeper for sure.
Aerobic Grandma
Used beets roasted a few days earlier. No nasturtium leaves so some chopped romain tossed on for color. Humboldt Fog was perfect cheese. Pretty and delicious.
Doug Mc
I spiral cut a large beet and roasted it in the oven with salt & pepper and olive oil, then mixed it with crumbled goat cheese and a julienned radish. A nice light lunch.
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