Spring Greens, Beet & Chèvre Salad


Serves 4 as an appetizer

4 ounces Laura Chenel’s Original Log

1½ pounds (6 medium) beets, washed and trimmed

2 tablespoons finely minced shallots

1 teaspoon Dijon mustard

2 tablespoons sherry vinegar

½ teaspoon kosher salt, plus more for taste

⅓ cup extra virgin olive oil

8 ounces mixed greens

½ cup walnuts, toasted

Freshly ground black pepper

  • 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.
  • When the beets are cool enough to handle, peel the beets and cut into wedges or chunks.
  • For the vinaigrette: In a small bowl combine the shallots, Dijon mustard, sherry vinegar and ½ teaspoon salt. Slowly whisk in the olive oil until thoroughly combined. Set aside.
  • 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.
  • Portion the greens and walnuts onto the serving plates. Divide the beets between the plates and crumble goat cheese on top of each salad.