Roasted Beet and Goat Cheese Salad

August 29, 2009

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.


Spinach Salad with Bacon & Goat Cheese

August 1, 2009

A couple of weeks ago, we headed down to Granville Island with some friends for dinner. After walking around, we settled on Sandbar for our meal. I had never been there before and was very pleasantly surprised by how good everything was. C particularly enjoyed their spinach salad, so I couple of nights ago I decided to try to recreate it as an accompaniment to our burgers. It turned out very tasty (bacon usually ensures that)! Definitely a make-again.


Spinach Salad with Bacon & Goat Cheese

Yield: 4 servings

Honey Mustard Vinaigrette:
3 tablespoons olive oil
2 tablespoons cider vinegar
1 tablespoon dijon mustard
1 tablespoon honey
1 clove garlic, minced
1/4 teaspoon salt
lots of pepper

Large bowlful of spinach (one bag or several bunches)
6-8 strips of bacon
1/4 cup goat cheese

Cook the bacon in a frying pan until crispy. Place on paper towels and pat to remove excess grease. Cut or crumble into small pieces.

Put all the vinaigrette ingredients into a small jar and shake to combine. Toss with the spinach in the large bowl.

Crumble up the goat cheese over top of the spinach. Do the same with the bacon. Mix gently.