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Roasted Beet Salad with Chèvre & Fennel

Author: Julie Rylander

This is truly one of the most simple salads to prepare!
Roasted beets are ultimate comfort food for me. With rich beet flavor and that hint of fruity, earthy spice that beets inherently possess, I could nosh on this salad every day and be content. The best part is that this is truly one of the most simple salads to prepare!


  1. Chop the beets into medium-sized chunks. (I like a more rustic look, rather than uniform cubes.) Sprinkle liberally with salt, then pop into a 375˚ oven.
  2. Roast beets for 15-20 minutes, until you can poke through them easily with a knife.
  3. Allow the beets to cool, then combine with cheese and fennel. Sprinkle with black pepper and serve immediately.
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  • 2 large beets, of any color
  • A handful of fennel fronds, to taste
  • 1 oz. goat cheese, crumbled
  • Sea salt, to taste
  • Freshly ground black pepper, to taste