Smashed Beets with Goat Cheese

  • Serves

    serves 4


We based this dish on one that appears in Seven Fires: Grilling the Argentine Way by Francis Mallmann (Artisan, 2009). Smashing the beets creates a flatter, craggier surface, allowing the vegetables to sear nicely in a cast-iron skillet.


  • 4 medium red, orange, or yellow beets, scrubbed, ends trimmed, and greens reserved
  • 5 tbsp. red wine vinegar
  • 4 tbsp. extra-virgin olive oil
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper, to taste
  • 4 tbsp. canola oil
  • 1 cup arugula or spinach
  • 4 oz. soft goat cheese
  • 30 fried garlic chips, for garnish (optional)


Step 1

Put beets, 4 tbsp. vinegar, 1 tbsp. olive oil, thyme, and bay leaf into a 4-qt. saucepan. Pour in enough water to cover beets by 1" and season with salt and pepper. Bring to a boil and reduce heat to medium-low; simmer until beets are tender and a toothpick slides easily into them, 30–45 minutes. Drain beets and let cool slightly. Working with one beet at a time, put beet between 2 sheets of parchment paper and press with your hand to partially flatten it so that it still remains intact. Repeat with remaining beets and set aside.

Step 2

Heat 2 tbsp. canola oil in a 12" cast-iron skillet over medium-high heat until almost smoking. Add two smashed beets and cook, flipping once with a metal spatula, until the skins are charred, about 3 minutes. Repeat with remaining canola oil and beets. Season beets with salt and pepper, divide between 4 serving plates, and set aside.

Step 3

Whisk together remaining vinegar and olive oil in a bowl to make a vinaigrette. Trim and discard thick stems from beet greens and put beet greens and arugula into a medium bowl. Add some of the vinaigrette, toss to combine, and season with salt and pepper. Divide salad between the 4 reserved serving plates; drizzle beets with the remaining vinaigrette and spoon cheese over the beets. Garnish with fried garlic chips, if you like.

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