Roasted Beet Salad with aged goat cheese, hazelnuts and chervil


Servings: 4


  • 4 large beets
  • 4 ounces aged goat cheese (Bucheron, cana, or Humbolt fog)
  • 2 tablespoons hazelnut pieces, toasted
  • 1 lemon
  • 1 cup extra virgin olive oil
  • 1 tablespoon vegetable oil
  • 5 leaves chervil or taragon leaves
  • salt
  • pepper


  1. Place the beets, skin on, in a roasting pan with 1 cup of water, 1 tablespoon vegetable oil and a good dusting of salt.
  2. Cover the pan with aluminum foil and place in a 350º oven for about 30 minutes or until the flesh of the beet is pierced easily with a knife.
  3. Allow beets to cool and then peel the skin with the abrasion of a dish towel.
  4. Slice the beets thinly and place on a platter or plate.
  5. Meanwhile, combine the juice of 1 lemon, salt and pepper in a small bowl, then slowly whisk in the olive oil until the mixture becomes emulsified.
  6. Drizzle the beets with the dressing, then top with pieces of the cheese, hazelnuts and the chervil or taragon.

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