Introducing Start Local, a new recipe series from The Land Connection in partnership with the Illinois Farm Bureau! Each recipe is designed with everyday cooks in mind, using ingredients from your local farmers markets, and filling in the rest with ingredients from the grocery store. So grab your shopping bag, meet your local farmers, and discover what’s in season across Illinois with Start Local!
Beet and Goat Cheese Salad
Equipment
- Disposable gloves
- Cutting Board
- Sharp knife
- Paring knife
- Measuring cups and spoons
- Rimmed baking sheet
- parchment paper
- aluminum foil
- Small bowl
- spatula
- Spoon
- Serving platter
Ingredients
Farmers Market Ingredients
- 6-8 medium beets, stems removed
- ¼ lb fresh goat cheese, crumbled
- ¼ cup pecans, crushed
- 2 cups salad greens
Grocery Store Ingredients
- 1 Tbsp olive oil
- Salt, to taste
- ¼ cup dried cherries
- 3 Tbsp balsamic vinegar
- 3 Tbsp olive oil
- Salt and pepper, to taste
Instructions
- Gently wash produce under cool running water, pat dry, and prepare as directed.
- Preheat the oven to 400°F.
- Place a piece of parchment paper on a rimmed baking sheet, then a piece of foil on top of the parchment.
- Place the beets on the foil. Drizzle with 1 Tbsp olive oil and sprinkle with salt. Wrap the beets in the foil and place on the baking sheet. Roast 40 minutes, or until fork-tender.
- Cool, then peel the beets and cut into cubes.
- Whisk together the balsamic vinegar and remaining 3 Tbsp olive oil to make the dressing. Add the beets and chill until serving time.
- To serve, place the salad greens on a serving platter. Add the beets and top with the goat cheese.
- Add the cherries and garnish with the pecans.
Notes
Beets stain — wear disposable gloves when working with them.
If using both golden and red beets, keep them separate, or the red beets will discolor the golden ones.
Substitutions
- Dried cherries: Dried cranberries.
- Pecans: Other tree nuts.
The Start Local recipe series is generously supported by Illinois Farm Bureau.
