Baby Beets with Herb Salad and Warm Chèvre

  • Serves

    serves 6

Use the freshest salad greens and herbs you can, organic if possible, for this salad.


  • 30 baby beets, preferably of assorted colors, trimmed, rinsed, and patted dry
  • 8-9 Tbsp. fruity extra-virgin olive oil
  • Sea salt
  • 6 thin slices walnut bread (not sweet)
  • 2-3 Tbsp. champagne vinegar
  • 1 medium shallot, peeled and minced
  • Freshly ground black pepper
  • 3 (4-oz.) logs soft goat cheese, halved
  • 6 oz. (about 7 cups) mixed baby salad greens, washed and dried
  • 5 chives, coarsely chopped
  • Leaves from 5 sprigs chervil
  • Leaves from 3 sprigs tarragon
  • Small sprigs from 2 stems dill
  • Leaves from 2 sprigs parsley
  • Pinch sugar


Step 1

Preheat oven to 400°. Toss beets with 1 tbsp. of the oil and salt to taste, transfer to a large sheet of foil, and fold foil edges together, tightly sealing packet. Roast beets until soft, 30–60 minutes, depending on size of beets. Meanwhile, spread bread slices out on a sheet pan, drizzle with 1 tbsp. of the oil, and lightly toast in the oven. Set toast aside.

Step 2

Unwrap beets, peel, and cut in half. Toss beets with vinegar, shallots, and salt and pepper to taste in a bowl and marinate for 1 hour. Put cheese on a plate, drizzle with 4 tbsp. of the oil, season to taste with pepper, and marinate for 1 hour. Put 1 piece of cheese on each piece of toast, setting plate of oil aside, and heat in 400° oven until warm, 6-8 minutes.

Step 3

Put salad greens, chives, chervil, tarragon, dill, parsley, remaining 2-3 tbsp. oil, sugar, and salt and pepper to taste into a bowl and toss well. Add beets and toss again. Adjust seasonings. Divide salad between 6 plates. Drizzle reserved marinating oil over cheese toasts, then divide toasts between the plates.

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