Roasted Beet Salad


Roasted Beet Salad

Part of Ep. 1906 Grow Local, Eat Local

Yield: Serves four-six.

Credit: Courtesy of Peter Sandroni of La Merenda Restaurant in Milwaukee


1 red beet, roasted, marinated and sliced into half moons

1 golden beet, roasted, marinated and sliced in half moons

8 oz. mixed greens

1/2 fennel, sliced as thin as possible

1/2 red onion, sliced thin

4 oz. crumbled honey-flavored, chevre-style goat cheese

4 oz. champagne vinaigrette dressing

Salt and pepper (to taste)


Place all ingredients in a large bowl and mix together by hand until well incorporated; mix gently to avoid bruising greens. Place in bowl and serve or serve on individual plates. If serving on individual plates, take half the beets and place on each plate in a decorative manner. Then place remaining salad on top.


Funding for The Wisconsin Gardener is provided, in part, by The Wisconsin Master Gardener Association.


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