Any alliance of beets and goat cheese is harmonious. Sweet, earthy beets seem to pair particularly well with the tangy, creamy taste of fresh goat cheese. When you find yourself with a surfeit of beets, Laura Chenel Original Log and spring greens form the basis of a hearty and heart-healthy salad. Toasted walnuts add texture and depth.

Featured Cheese
Original Log


  • 4 ounces Laura Chenel Original Log
  • 1-1/2 pounds (6 medium) beets, washed and trimmed
  • 2 tablespoons finely minced shallots
  • 1 teaspoon Dijon mustard
  • 2 tablespoons sherry vinegar
  • 1/2 teaspoon kosher salt (plus more, to taste)
  • 1/3 cup extra-virgin olive oil
  • 8 ounces mixed greens
  • 1/2 cup walnuts, toasted
  • Freshly ground black pepper


1. Preheat oven to 415°F. Place the beets on a sheet of aluminum foil on a baking sheet. Toss the beets with olive oil. Seal the foil around the beets and roast until the beets are tender, about 1 hour. Open the foil and set aside to cool.

2. When the beets are cool enough to handle, peel the beets and cut into wedges or chunks.

3. For the vinaigrette: In a small bowl combine the shallots, Dijon mustard, sherry vinegar and 1/2 teaspoon salt. Slowly whisk in the olive oil until thoroughly combined. Set aside.

4. Assembly: Place the greens and walnuts into a large bowl. Pour on the vinaigrette and toss until coated. Season with salt and pepper to taste.

5. Portion the greens and walnuts onto the serving plates. Divide the beets between the plates and crumble goat cheese on top of each salad.

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