Roasted Beet Salad

"Here is one of our signature salads for the early part of the summer," says Christopher Sanchez, executive chef of Black Eyed Susan Cafe in Harvey Cedars, LBI. "Beets seem to pop up with vibrant colors at this time of year. The more variety of beets the better, each one lending its own distinct flavor."

Photo by David Michael Howarth.

Roasted Beet Salad with Goat Cheese, Chives and White Balsamic Vinaigrette


For the beets:
4 medium sized red beets
6 baby golden beets
6 baby chiogga or candy stripe beets
Kosher salt


Place enough kosher salt on a sheet pan to cover the bottom with a good layer.  Trim any greens off the top of beets  but do not cut into the flesh.  (That will cause the beets to bleed out their color and flavor during roasting.)

Arrange beets on the sheet pan and roast in a 375 degree oven, uncovered, until fork tender.  Remove and allow to cool enough to handle. Using a paper towel, remove outer skin, reserving cleaned beets in separate containers.


1 teaspoon whole grain Dijon mustard
1/3 cup white wine vinegar
1 teaspoon honey
1 cup grapeseed oil


Place mustard, honey and vinegar in a blender. Mix until incorporated. With blender running medium speed, slowly drizzle in oil and allow dressing to emulsify.  Season with salt and pepper.


4 slices good ciabatta bread
2 tablespoons extra virgin olive oil
1 cup of goat cheese
1/3 cup chopped chives


Drizzle ciabatta bread with 1 Tablespoon olive oil and pan fry until golden brown on both sides.  Remove, cut in half and allow to cool.  In a small bowl season goat cheese with salt, pepper and  olive oil.  Divide cheese amongst ciabatta croutons.  Sprinkle with chopped chives.

Cut the smaller beets in half and larger ones in quarters.  Season each type seperately with salt, pepper and olive oil to taste.  Arrange beets on plates, distributing colors around.  Drizzle with white balsamic vinaigrette.  Place ciabatta crostini on beets and serve.


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