Roasted Beet Salad with CHEVOO Marinated Goat Cheese

The perfect end-of-Summer salad with rustic and tangy flavors. Thanks to @acookscanvas for crafting this refreshing salad!

  • 4 oz. CHEVOO Dill Pollen & Garlic Marinated Goat Cheese

  • 3 Red Beets

  • 3 Golden Beents

  • 2 Cups Watercress

  • 2 Tablespoons Olive Oil

  • 3 Tablespoons White Balsamic Vinegar

  • 1 Tablespoon Honey

  • 1 Large or 2 Small Garlic Cloves, Minced

  • 1 Teaspoon Meyer Lemon Juice

  • 1 Teaspoon Sea Salt

  • 1 Teaspoon Cracked Black Pepper

To prepare the vinaigrette:
Combine olive oil, vinegar, honey, garlic, and lemon juice. Add salt and pepper to taste. When the beets and watercress are plated, drizzle vinaigrette on top. Serve immediately.

To roast the beets:
Preheat oven to 375’F. Scrub the beets and pat dry. Wrap individually in foil and bake for ~90 minutes or until tender. Remove from oven and unwrap, allowing beets to cool. Under running water, rub skins from beets, being careful to keep the red and gold beets separate to avoid staining. Slice beets into quarters or thinner if desired and arrange on plates, top with a handful of watercress and drizzle with vinaigrette, then add goat cheese just before serving.