Roasted beet & goat cheese salad recipe

Add a pop of color and fresh flavor to your holiday table with this side dish featuring roasted red and golden beets, creamy goat cheese, and a bright lemon parsley vinaigrette. With a beautiful balance of earthy, creamy, and citrusy flavors, this roasted beet salad recipe is especially delightful when paired with a glass of your favorite Biltmore wine!

Wine pairing suggestion: Vanderbilt Reserve® Sonoma County Pinot Noir

This colorful roasted beet salad recipe is fresh, festive, and perfect with Biltmore wines!

Serves: 8 guests
Total Time: 1 hour 30 minutes

Ingredients:

• 1 lb. red beets
• 1 lb. golden beets
• 2 T. Biltmore® Grown Sunflower Oil
• 1 T. Kosher Salt

Lemon-Parsley Vinaigrette (yields 4 cups)

• 6 oz. fresh lemon juice
• 2 tsp. whole grain mustard
• 1 shallot or small white onion, minced finely
• 2 tsp. kosher salt
• ½ tsp. ground black pepper
• 2 tsp. Biltmore® Grown Honey
• 24 oz. Biltmore® Grown Sunflower Oil
• 1 bunch fresh Italian Parsley, washed and dried

Toppings:

• 1 cup toasted pistachios
• 10 oz. fresh goat cheese (chevre), crumbled
• ¾ cup Lemon-Parsley Vinaigrette
• ½ cup fresh parsley leaves

Instructions:

1. Prepare vinaigrette: Remove leaves from parsley and reserve ½ cup for garnish. Finely chop remaining parsley and combine in a bowl with lemon juice, mustard, shallots, salt, pepper, and honey. Gradually whisk in sunflower oil to form an emulsified vinaigrette. Adjust seasoning with salt and pepper to your tastes.
2. Prepare roasted beets: Preheat oven to 375°F. Wash beets thoroughly under cool running water and dry well with paper towels. Rub each beet with sunflower oil and sprinkle with kosher salt before placing them on a lined baking sheet. Roast in oven until fork-tender, approximately 45 minutes to one hour. Remove from oven and allow to cool completely. Peel off the outer skin and cut each beet into quarters or eighths, depending on size. 
3. To serve: Place roasted beet quarters into a mixing bowl and toss with lemon-parsley vinaigrette, season with kosher salt and black pepper to your taste. Transfer dressed beets into your preferred serving dish and top with crumbled goat cheese, toasted pistachios, and fresh parsley leaves.

© The Biltmore Company