“For this recipe, I wanted to highlight the exquisite Capriole fresh goat cheese and Etxekoa Vinaigre de Sagarno from the Basque region. The beets provide a natural sweetness, while the fresh chevre introduces a delicate tang and creamy texture. The apple cider vinegar adds brightness and balance to this harmonious blend of flavors.
Roasting the beets whole is one of the best ways to prepare them. This method concentrates their natural flavor, resulting in tender beets with a beautiful golden color.”
-Didem Ornek Ertan, Head Chef at Formaggio Kitchen
Roasted Golden Beet Salad with Capriole Goat Cheese, Etxekoa Vinaigrette & Toasted Pumpkin Seeds
Serves: 4 as a starter or side salad
Prep time: 15 minutes
Roasting time: 45–60 minutes, depending on beet size
Here are a few tips from Chef Didem to consider:
- Prepare the beets in advance: Roast the beets a day in advance and refrigerate them. Bring them closer to room temperature before assembling the salad.
- Balance the dressing: Golden beets are naturally sweet, so taste the vinaigrette carefully. The goal is to achieve a lively acidity that complements the beets rather than overpowering them.
- Preserve the texture: Add the pumpkin seeds at the last moment to maintain their crispness.
- Customize your salad: For a more substantial salad, consider adding thinly sliced fennel, segmented orange, or a few delicate slices of crisp apple.
- For an upscale presentation, serve the salad on a pale ceramic platter to highlight the golden color of the beets. Arrange the cheese, seeds, and herbs thoughtfully rather than tossing them together.
Ingredients
For the salad:
1½ pounds golden beets, preferably small to medium
4 ounces Capriole Fresh Chèvre goat cheese
¼ cup pumpkin seeds (pepitas), shelled
4 cups tender arugula or baby greens
2 tablespoons extra-virgin olive oil
Fine sea salt and freshly ground black pepper, to taste
Fresh chives or tender thyme leaves, for garnish (optional)
For the Etxekoa vinaigrette:
2 tablespoons Etxekoa apple cider vinegar
4 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon honey, or to taste
Fine sea salt and freshly ground black pepper, to taste
Instructions
- Roast the golden beets. Preheat the oven to 400°F. Gently scrub the beets and trim the leafy tops, leaving a little stem attached. Place them in a baking dish, drizzle lightly with olive oil, and season with salt and pepper. Cover with foil and roast for approximately 45–60 minutes, or until a small knife slides easily into the center.
- Allow the beets to cool until they are comfortable to handle. Rub away the skins with a clean kitchen towel or paper towel, then cut the beets into wedges. Smaller beets can be halved; larger ones can be cut into bite-sized pieces.
- Toast the pumpkin seeds. Place the pumpkin seeds in a dry skillet over medium-low heat. Toast them for 3–5 minutes, stirring frequently, until they become fragrant and lightly golden. Immediately transfer them to a plate to cool, as they can burn quickly.
- Next, prepare the vinaigrette. In a small bowl, whisk together the Etxekoa vinegar, Dijon mustard, and honey. Gradually whisk in the olive oil until the mixture is well combined and emulsified. Season with salt and freshly ground black pepper. Taste the vinaigrette and adjust the acidity or sweetness as needed.
- While the beets are still slightly warm, gently toss them with a small amount of the vinaigrette. This allows the beets to absorb the dressing’s flavor. Let them cool to room temperature before assembling the salad.
- Now, assemble the salad. Arrange the arugula or baby greens on a serving platter. Distribute the golden beet wedges over the greens and drizzle with the remaining vinaigrette. Add generous pieces of Capriole goat cheese and finish with the toasted pumpkin seeds.
- For an elegant presentation, garnish the salad with fresh chives or thyme, a sprinkle of freshly cracked black pepper, and a final drizzle of extra-virgin olive oil, if desired.
- To enhance the visual appeal, keep the goat cheese in soft, irregular pieces rather than mixing it into the salad. This creates a striking contrast against the golden beets and green leaves. Sprinkle the pumpkin seeds over the salad just before serving to maintain their crispness. Serve the salad at room temperature for the best flavor.