Beet Salad With Goat Cheese Toasts

6 servings


1 hour 30 minutes

total time


4 medium golden beets (the size of a tennis ball), trimmed and scrubbed

Salt and pepper

1 small shallot, minced

1 small garlic clove, grated

3 tablespoons sherry vinegar, plus more as needed

1/2 cup extra-virgin olive oil

1/2 teaspoon chopped thyme

1/2 teaspoon chopped rosemary

1/2 teaspoon finely sliced chives

1/2 teaspoon lemon zest

4 ounces fresh goat cheese, at room temperature

8 to 10 thin slices of baguette

1 medium fennel bulb, trimmed


Cook beets: Place the beets in a small roasting dish, add water to a depth of about 1 inch and a generous pinch of salt. Cover tightly and bake at 375 degrees for about 1 hour, until beets can be pierced with a fork. (Alternatively, simmer beets on the stovetop for an hour in well-salted water.)

Let cool slightly, then slip off skins while the beets are still warm. Cut beets into wedges and place in a small bowl. Beets may be cooked up to 2 days in advance.

While the beets roast, make the vinaigrette: Place shallot and garlic in a small bowl or jar. Cover with vinegar and add a pinch of salt. Whisk in olive oil and add pepper.

Prepare goat cheese: With a fork, stir herbs and lemon zest into goat cheese. Spread goat cheese mixture on baguette slices and set on a baking sheet. When ready to serve, bake until crisp and slightly browned, 10 minutes in a 375-degree oven or toaster oven. Toasts do not have to be piping hot when served.

Whisk dressing and pour over beets, reserving 3 tablespoons. Add a pinch of salt and toss beets well. Leave to sit for a few minutes, then taste and adjust vinegar and salt — beets are notorious for needing more vinegar and salt.

Thinly slice the fennel crosswise. Toss with a little salt and the reserved dressing. Arrange fennel on individual plates or a serving dish. Place dressed beets on fennel, then fluff fennel a bit. Garnish with goat cheese toasts and serve.


Serving Size




Total Fat

22 g

Saturated Fat

5 g

Unsaturated Fat

16 g

Trans Fat

0 g




357 mg

Total Carbohydrate

14 g

Dietary Fiber

3 g

Total Sugars

6 g


6 g

6 servings


1 hour 30 minutes

total time
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