(de unconstructed) roasted beet salad

Whole beets

Olive oil


Black pepper



Goat cheese (chevre)


Dried sweetened cranberries

Chopped dates


(Optionally:) Very high quality (thick) balsamic vinegar


1/2 cup (120ml) olive oil

1/4 cup (60ml) good balsamic vinegar

1 Tbsp (15ml) coarse mustard

1 1/2 Tbsp (~22ml) honey

1/4 tsp (~1ml) fresh ground black pepper

1/2 tsp (~3ml) sea salt

Wash whole beets thoroughly, trim greens to ~1in / ~3cm from beet. Dry beets, wipe thoroughly with olive oil, and place them in very hot dutch oven. Sprinkle liberally with fresh ground black pepper and lightly with salt. Cover and cook for 10 minutes, charring the bottoms of the beets. Turn with dull tongs (not a fork) without breaking the skin, cover and cook for another 10 minutes on high. Leave the cover on, and reduce heat to low and cook for another 40 minutes. Use tongs to remove from heat leaving skin intact, and chill. (30 minutes in ice if necessary to chill quickly, otherwise at least hours or overnight in fridge.)

Mix all vinaigrette ingredients and shake well. Let stand at room temperature to blend flavors. (If you chill it, let it stand before serving to bring to room temperature.)

Wash beets again, as they will still have sand in them. Peel them and wash the sand off them again. Dice large.

Crumble goat cheese. Place all salad ingredients separately and let guests serve themselves. Vinaigrette should be thick enough that one shaking before guests help themselves should be enough; they should not need to shake it again.

Eugene Crosser May 31, 2016 03:26

They are an abomination of a root vegetable! <iframe width="560" height="315" src="https://www.youtube.com/embed/" frameborder="0" allowfullscreen></iframe>


Michael K Johnson May 31, 2016 05:49

Poor John Oliver doesn’t know what he’s missing… ☺

Michael K Johnson June 30, 2016 19:01

Made this with roasted pecans tonight. Sadly, I forgot to buy the dates. I had feta instead of chevre.

It’s getting hot, so we roasted the beets on the grill in tin foil. They were large, so we roasted them for an hour and a half.

Used a 25-year balsamic in the vinaigrette which made it incredibly smooth and delicious but used up practically all our stock and the store we bought it from is no longer in business.

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