Recipe courtesy of Melissa Kelly

Local Beet Salad

  • Level: Intermediate
  • Total: 1 hr 40 min
  • Active: 45 min
  • Yield: 2 to 3 servings
Share This Recipe


10 to 12 fresh multi-colored beets, plus thinly shaved baby beets, for serving

1/2 cup plus 2 tablespoons olive oil 

Salt and black pepper

4 ounces goat cheese 

1/4 cup crushed roasted pistachios plus 1 cup whole roasted pistachios 

3 tablespoons sherry vinegar 

2 tablespoons chopped shallots 

2 tablespoons almond oil 

1 ounce chopped almonds 

3 1/2 ounces simple syrup 

2 ounces quick oats 

1 1/2 ounces honey 

1/2 tablespoon extra-virgin olive oil 

3 to 4 cups fresh micro greens 


  1. For the beets, preheat the oven to 350 degrees F. Place the beets into an oven-proof pan and fill the pan with water 1/4 of the way up the pan. Add 2 tablespoons of the olive oil and salt and pepper to taste. Roast the beets until tender, 35 to 40 minutes. When the beets are finished roasting, peel the skin off with paper towels. The beets are best peeled when still hot. Cut the beets into quarters or halves depending on size.
  2. To make the goat cheese truffles, mix the goat cheese, 1 teaspoon salt and 1/4 teaspoon pepper in a bowl. Scoop the goat cheese mixture into small, marble-size rounds. Take the rounds and roll them in the crushed pistachios. Set aside and keep cool.
  3. For the almond vinaigrette, combine the sherry vinegar and shallots in a bowl. Add in the remaining 1/2 cup olive oil, the almond oil, almonds and 1 teaspoon salt. Whisk until the mixture is well combined.
  4. For the pistachio granola, turn the oven down to 325 degrees F. In a bowl, mix the whole pistachios, simple syrup, oats, honey and extra-virgin olive oil together. Evenly spread the mixture out on a nonstick pan. Bake until the granola is golden, 5 to 10 minutes. Take out and allow to cool. Chop the granola up into chunks with a bench knife. Set aside but leave the oven on.
  5. When you're ready to serve, toss the beets with a small amount of the almond vinaigrette. Heat the beets up in the oven and place three goat cheese truffles on each plate. Take the micro greens and dress with the almond vinaigrette and some salt and pepper. Place the hot beets next to the truffles. Place the dressed greens on top. Garnish with the pistachio granola and thinly shaved baby beets if desired. 

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.