Made with beets and mint from the farmer’s market, this roasted beet and goat cheese salad is an easy and elegant summer dish!
Going to the farmer’s market in the summer is one of my favorite weekend activities. #basic, I know. But you won’t find me in a cute sundress carrying a straw tote filled with perfectly blooming peonies. Nope, I’ll be the one who is sweaty and struggling to decide on which vegetables I want/over committing to the amount I can carry home.
Yup, I’m that girl.
I am such a sucker for beets. Yes they can taste “like dirt earthy” according to Pat, but when roasted the earthiness turns to a sweet candy-like flavor. And I’m into it.
Do you know what I’m also into? Very very much into… good friends and GOOD food! There is nothing better than sitting down with friends or family and enjoying real, homemade food. And one amazing thing that has come from this blog is friends. Yes real life friends. Most of which I have never met in person, but friends without a doubt.
Because these real life friends live all across the country and aren’t able to get together, we are having a virtual farmer’s market party! Each one of the recipes shared for this party is made with fresh farmer’s market ingredients!
And lucky us, we have two main courses at this party! Chrissa from Physical Kitchness is serving up grilled chicken breasts with jalapeno and peach salsa.
And Jess from Plays Well With Butter is bringing us aglio olio zoodles with summer vegetables and shrimp!
And Allie killed the dessert recipe with this paleo peach basil tart. Ohhhhh my gosh. I hope you saved room.
Tell me: Do you shop at your local farmer’s market?
If you make this Roasted Beet and Goat Cheese Salad or any of these Farmer’s Market recipes, post a picture on social media and use the hashtag #imhungrybynature for a chance to be featured!
- 1½ pounds beets
- 1 Tablespoon olive oil
- 2 ounces goat cheese
- ⅛ cup pistachios, roughly chopped
- Mint to garnish
- Preheat oven to 400 degrees F.
- Scrub the beets to get them as clean as possible. Dry and cut into wedges.
- Toss the beets with olive oil and roast for 35 minutes, flipping halfway through.
- When the beets are done roasting, place on a serving plate with crumble goat cheese and pistachios.
- Garnish with mint.
Don’t forget to pin this for later!