Beet + Herb Salad with Chive Vinegrette

This refreshing and vibrant beet and herb salad, served on a bed of whipped honey goat cheese, and drizzled with a chive vinaigrette, is packed with fresh seasonal ingredients. The robustness of the nasturtium blossoms balances the delicate flavor of the fennel perfectly, making it my go-to year-round salad. These recipes, along with several other herb-inspired recipes and tutorials, can be found in my book, Seasonal Living with Herbs, available everywhere books are sold.

Vinaigrette Ingredients
½ cup (120 ml) extra virgin olive oil
3 tablespoons (45 ml) nasturtium vinegar (see recipe on page XX)
1 tablespoon (15 ml) Dijon mustard
1 tablespoon (15 ml) local honey
¼ teaspoon (1 g) salt
1 clove garlic, minced

 To Create Dressing

1. Whisk all ingredients in a small bowl until completely combined.

 Note: Homemade vinaigrette will keep for 7 to 10 days when sealed with an airtight lid and refrigerated. If refrigerated, let it rest and come to room temperature after removing it from the refrigerator, and shake vigorously to liquify any olive oil that solidified while it was chilled.

Beet + Herb Salad Ingredients 
10 ounces (255 g) log goat cheese, room temperature
2 tablespoons (30 ml) local honey
6-8 yellow beets (depending on size)
2 tablespoons (30 ml) extra virgin olive oil
a pinch or two of sea salt (to taste)
1 fennel bulb, shaved, fronds loosely chopped
salted pumpkin seeds
salt to taste
nasturtium blossom
1 cup (227 g) fresh arugula (optional)

Other herbs that compliment this recipe: dill, mint, oregano, sage, thyme, bee balm, borage, calendula, chive 

To Create Salad

1. Preheat oven to 375 degrees Fahrenheit.
2. Add first two ingredients into a small bowl and whip with a hand mixer until smooth.
3. Wash your beets, scrubbing vigorously to remove all the dirt. Trim off the tops and bottoms and cut each beet in half.
4. In a bowl, toss your beet halves in olive oil to coat.
5. Create a large foil “boat” on a baking sheet by molding a large piece of tin foil into a cup-like shape with a large flat bottom. Place your beets on the tin foil boat, creating a single layer. Add 3 tablespoons (45 ml) of water to the bottom of your tinfoil boat, close and fold the top of foil, and roast for one hour.
6. Pierce the largest beet with a fork to check that it is cooked to your liking. The folk should be able to easily puncture through to the middle of the beet.
7. Let the beets cool to room temperature, then, using a paper towel, gently press and wipe the outside of each beet to remove the skin. The skin will easily slide off.
8. Cut the beets into 1-inch cubes and place back into the bowl you used to coat them with oil. Add the vinaigrette and toss again to evenly coat the beets.
9. To assemble, lay out your small serving-sized plates and spread a smear (approximately 2 ounces [57 g]) of whipped goat cheese on each. Divide the beets evenly over each goat cheese smear, sprinkle with salted pumpkin seeds, shaved fennel, fresh fennel leaves, a pinch or two of sea salt, and garnish with a fresh nasturtium blossom.

Note: If you would prefer a more traditional salad, add ½ heaping cup (115-125 g) of fresh arugula on top of the whipped goat cheese for the beets to lay on.

Shortcut: Your grocer may have cooked beets in their refrigerated section that will eliminate steps 1-8 from this recipe. The downside is that pre-cooked beets typically only come in red; I've yet to find yellow pre-cooked beets