What’s For Dinner? Roasted Beet & Goat Cheese Salad with Homemade Red Wine Vinaigrette

For the past few years I have belonged to the Lancaster Farm Fresh CSA. Each week from May through the end of October I pick up an amazing variety of fresh veggies. Joining the CSA not only allowed me to support local Lancaster farmers weekly, but it also has greatly broadened the veggie choices for my family. Items such as beets, rainbow chard, swiss chard, turnips and radishes were not something that I bought frequently. Yet now, when these veggies are in season and part of my weekly share, I include them in my meals. This week I received beets and after roasting them, made this delicious salad. The combination of the creamy goat cheese and roasted beets is DELICIOUS.

Enjoy 🙂 Jenn



To roast beets, cut off green leafy ends and wash well, sprinkle with sea salt and freshly ground pepper. Cover each beet individually in tinfoil and roast in the oven at 400 degrees for one hour. Make sure that you can easily cut into the beet, if you can’t, cook longer.

Homemade Red Wine Vinaigrette

from Scrumpdillyicious

3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
2 tsp Dijon mustard
1 large garlic clove, minced
Fresh cracked black pepper, to taste
*Whisk well
For the salad:
Spring mix and arugula
goat cheese
roasted beets
drizzle dressing
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