The only explanation I can think of is that it must be the Ukrainian in me that has me loving beets. More than potatoes, peas and carrots out of my garden, more than any berry (excepting the Saskatoon, of course),my love affair with fresh garden beets happens every summer, without fail. It’s like revisiting an old lover every year, because as much as I love beets, the only type I usually eat off season is the jars of pickled beets that I put up in the late summer/fall.
Roasted beets and goat cheese in a salad are the ultimate pairing, in my opinion. A gorgeous, creamy chèvre paired with a slightly sweet dressing, healthy greens and roasted beets? I could eat plates upon plates of it.
Lucky for us, chèvre (a creamy, decadent goat cheese) has become mainstream, so mainstream that you can find 4 or 5 different kinds at Superstore or Safeway.
If you look closely at this salad, you can see that I chose a herb crusted chèvre, which just made this salad sing.
We have been eating so many beets that I honestly don’t know if I will have any to pickle this fall and I think I am ok with that. Maybe. There’s nothing like home canned pickled beets but I am having a hard time restraining from eating beets all summer long.
Last winter was long, hard and miserable. We are enjoying the fresh bounty of our garden like nobody’s business this year, which funny enough, is also our largest garden. I’ve been gifting tomatoes, carrots and greens, but we are eating from the garden daily as well.
Make sure to check out my post on my garden, How To Grow An Amazing Zone 3 Garden, I have a ton of tips on how to grow in the Edmonton area.
That said, boy, can I feel fall coming and this year I am not ready for it. I’m not sure why. I think we’ve had a better summer than last year, but we also had a cold, miserable spring. I usually love fall and embrace the crisp mornings with the warm days, but I have this ominous feeling that it’s going to be another horrible October where it’s freezing by Halloween. Sigh.
I also have to face the fact that I am not getting rid of my children this fall thanks to homeschooling them. No more lunches out with Mike and just the other day we realized oh, that business meeting we have on Tuesday? Well, only one of us can attend, thanks to the kids being at home. BIG adjustment. No, HUGE adjustment. It is worth it, of course, but the whole family is going to have to find our rhythm together.
So who’s excited to send the kids back to school and get back into a schedule?
Maybe I’ll just drop my kids off at a random school. Just once in a while…no one will notice, right?
Love you more than beets,
PIN THIS RECIPE to your SALAD RECIPES Boards and Remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Roasted Beet and Goat Cheese Salad
- Prep Time
- 5 minutes
- Total Time
- 5 minutes
- Karlynn Johnston
- 5 cups of your choice of greens
- 2 cups of roasted cooled and chopped beets
- 1/3 cup of chopped chèvre
- 2 tablespoons maple syrup
- 1 tablespoon olive oil
- 1 tablespoon brassica mustard European style seeded mustard
- 1/2 tablespoon balsamic vinegar
Combine the greens, beets and chèvre in a large bowl.
Combine the vinaigrette ingredients completely, using either a lidded jar to shake the ingredients together or a fork to whisk it rapidly.
Pour over the salad; toss to coat all the ingredients.
Split between two plates and enjoy!
Nutritional values may vary.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.