Garnish Finishing Salt

Golden Beet Salad with Goat's Cheese and Microgreens

Kate Jennemann
  • Preheat an oven to 350 degrees.

  • Scrub beets under warm water.

  • Cut off tops and bottoms of beets.

  • Fill a braising pan half full of water and place beets in the water, which should cover about 3/4 of the beets. Add more water if needed.

  • Bring pot to a boil, cover with a heavy lid, and place into the hot oven.

  • Cook the beets until very tender. Check by piercing with a small pairing knife.

  • Remove the hot beets, rinse and remove the skins with a paper towel under cold water and place in a glass bowl to cool. Cover and Refrigerate.

  • When the beets have completely cooled, cut into sections and plate your salad. Add your desired accouterments, goat’s cheese, micro greens, candied walnuts, drizzled French vinaigrette, arugula, to name a few.