Beet and Marinated Goat Cheese Salad


4 servings
½ cup extra-virgin olive oilextra-virgin olive oil½
⅓ cup white balsamic vinegarwhite balsamic vinegar
1 tablespoon frozen apple juice concentrate, thawedfrozen apple juice concentrate1
1 ½ teaspoons minced fresh thymefresh thyme1 ½
¼ teaspoon freshly ground black pepper, plus extra for seasoningfreshly ground black pepper¼
¼ teaspoon kosher salt, plus extra for seasoningkosher salt¼
2 cloves garlic, mincedgarlic clove2
4 ounces goat cheese, chilled, broken into ½-inch chunksgoat cheese4
Four 2-inch-diameter red or golden beets, tops trimmedbeet(s), red4
6 ounces green beans, trimmed, cut into 2-inch lengthsgreen beans6
1 teaspoon extra-virgin olive oilextra-virgin olive oil1
Kosher salt and freshly ground black pepperkosher salt and freshly ground black pepper1
6 cups bite-size pieces butter lettuce (part of 1 head)butter lettuce6
2 packed cups baby arugulababy arugula2
½ large Granny Smith apple, cored, cut into thin slicesapple, large (granny smith or braeburn)½


Combine the oil, vinegar, apple juice, thyme, pepper, salt and garlic in a small bowl and whisk to blend. Season with additional salt and pepper.
Preheat the oven to 425 degrees F. Place the goat cheese in a medium bowl. Drizzle with just enough dressing to moisten. Refrigerate until ready to serve.

Wrap each beet in foil. Place the beets directly onto the oven rack and roast until tender, about 50 minutes. Eight minutes before the beets are tender, place the green beans in a pie dish. Add the oil and a pinch each salt and pepper and toss to coat. Roast the green beans alongside the beets until crisp-tender, about 8 minutes. Remove the foil from the beets and set aside until cool enough to handle. Cut each beet into 6 to 8 wedges.

Combine the lettuces in a large bowl. Add the green beans and apple slices and top with the beet wedges. Sprinkle the goat cheese on top. Just before serving, pour the dressing over the salad and toss until coated.
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