Day 3 · Seasonal
Roasted Beet & Goat Cheese Salad
Serves 4 | 50 min
Sweet roasted beets, tangy goat cheese and torn sourdough toasted in olive oil. A fall harvest salad that eats like a meal.
The recipe card
Day 3
Roasted Beet & Goat Cheese Salad
Earthy, bright, and crunchy
Illustrative photograph. Serving suggestion.
TINY COVE COTTAGE BAKERY
The Second Life of a Loaf
Roasted Beet & Goat Cheese Salad
Serves 4 | 50 min
Ingredients
- • 4 medium beets, roasted and cubed
- • 2 cups torn sourdough
- • 4 cups arugula and mixed greens
- • 100 g soft goat cheese
- • ¼ cup toasted seeds or nuts
- • Olive oil, red wine vinegar, honey, salt
Method
- 1Roast beets at 400°F, wrapped in foil, for 40 minutes; peel and cube.
- 2Toast torn sourdough in olive oil until crisp.
- 3Whisk 3 tbsp oil, 1 tbsp vinegar and 1 tsp honey.
- 4Toss greens with dressing; top with beets, bread, goat cheese and seeds.
TINY COVE COTTAGE BAKERY
Ingredients
- 4 medium beets, roasted and cubed
- 2 cups torn sourdough
- 4 cups arugula and mixed greens
- 100 g soft goat cheese
- ¼ cup toasted seeds or nuts
- Olive oil, red wine vinegar, honey, salt
Instructions
- 1
Roast beets at 400°F, wrapped in foil, for 40 minutes; peel and cube.
- 2
Toast torn sourdough in olive oil until crisp.
- 3
Whisk 3 tbsp oil, 1 tbsp vinegar and 1 tsp honey.
- 4
Toss greens with dressing; top with beets, bread, goat cheese and seeds.
Best bread for this recipe
Day 2–3 sourdough, torn by hand for craggy, crisp edges.
Seasonal tips
Best September to November with local beets; try roasted squash in winter.
Good bread goes further.
Fresh today. Delicious tomorrow. Reinvented after that.
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