Roasted Beet Salad with CHEVOO Marinated Goat Cheese and Watercress 

Roasted Beet Salad with CHEVOO and Watercress1

When late summer arrives I start craving the rich flavors of roasted root vegetables. It’s just now mid-August, so while it’s still hot outside I like to combine the earthy-sweet aroma and flavor of roast beets with peppery watercress, tossed with bright, tangy lemon-garlic vinaigrette and topped with creamy cubes of herb-marinated goat cheese. When it comes to choosing a goat cheese, my go-to is CHEVOO for the incredibly delicate texture and bold flavors. This salad is simple to put together and makes an excellent side dish, or add a few slices of crusty baguette for a light but satisfying lunch. Roasting the beets is nearly effortless; scrub the skins and wrap with tin foil like you would a potato, and pop them in the oven for 90 minutes, simple as that.

Roasted Beet Salad with CHEVOO and Watercress3

Roasted Beet Salad with CHEVOO and Watercress2 copy

Truffled Mashed Potatoes2_acookscanvas-copyright2012-2020_94

Roasted Beet Salad with marinated goat cheese and watercress
4 servings 

3 red beets
3 golden beets
2 cups watercress
4 oz. fresh goat cheese, cubed; I recommend CHEVOO Dill Pollen and Garlic marinated goat cheese

Preheat oven to 375’F
Prepare the vinaigrette while the oven is preheating. See the recipe below.

To roast the beets
Scrub the beets and pat dry. Wrap individually in foil and bake for ~90 minutes or until tender. Remove from oven and unwrap, allowing beets to cool. Under running water, rub skins from beets, being careful to keep the red and gold beets separate to avoid staining. Slice beets into quarters or thinner if desired and arrange on plates, top with a handful of watercress and drizzle with vinaigrette, then add goat cheese just before serving.


Meyer Lemon and Garlic Vinaigrette 

2 T. Olive oil
3 T. White balsamic vinegar
1 T. Honey
1 large/2 small garlic cloves, minced
1 t. Meyer lemon juice
1 t. Sea salt
1 t. Cracked black pepper 

Combine olive oil, vinegar, honey, garlic, and lemon juice. Add salt and pepper to taste. When the beets and watercress are plated, drizzle vinaigrette on top. Serve immediately. 

Aussie-expats Gerard and Susan Tuck brought an Australian staple to the farmlands of Northern California. They have created a unique range to marinated goat cheese such as Dill Pollen and Garlic, Fennel Pollen and Orange, and Black Truffle. For my first recipe featuring CHEVOO, I chose Dill Pollen and Garlic because it pairs incredibly well with roasted roots, lemon, garlic, and watercress. Their marinated goat cheeses are all-natural, non-GMO, gluten-free, contain no sugar, and are low in lactose. Stay tuned for more recipes featuring these delicious, creamy cheeses.

For all produce head to Melissa’s Produce at

Products featured
CHEVOO Marinated and Spreadable Goat Cheeses
Jars Handmade Stoneware – Reflets D’argent Anthracite – DEEP S
Jars Handmade Stoneware – Wabi Blanc – Assiette Plate Ronde

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: