Last weekend my mum and I went on a Slow Food Cycle, spending two days cycling to and from farms in Agassiz and Chilliwack. We visited a herb farm, several diaries, an organic mill, goat cheese makers, pea shoot farmers, beekeepers and much more. We also added a special farm to our tour, my grandparent’s farm, Auchenway. Though they are now retired, the farm was home to a prized herd of Ayrshire cows and my grandpa still has a very impressive garden. I was lucky enough that he let me pick a bunch of his beets. Overall, it was a perfect way to spend a weekend (and may have just made me decide to run off and become a dairy farmer!)
So with grandpa’s beets and some fresh goat cheese in the kitchen, I decided to whip up this warm beet and goat cheese salad for my lunch.
Roasted Beet and Goat Cheese Salad
Yield: 1 large serving
4 large beets (or more smaller ones)
1 ounce goat cheese
2 teaspoons olive oil
1 teaspoon cider vinegar
1/2 teaspoon honey
1 teaspoon chives
1 sprig thyme
Preheat oven to 400F. Wash beets thoroughly and cut from leaves leaving 1″ of stem.
Wrap each beet tightly in foil and place on a baking sheet. Cook in the oven for 45 minutes to an hour. The beets will be done when a knife slides easily into the flesh. Remove from the oven and let cool for 10 minutes.
Once the beets have cooled slightly, remove from the foil and peel off the skin. Cut into bite-sized chunks.
While the beets are cooling, prepare the vinaigrette. Combine the oil, vinegar, honey and herbs in a jar and shake until combined.
In a medium bowl, toss the beets in the vinaigrette and sprinkle the goat cheese over top. Serve.