Marinated Beet and Bread Salad with Fresh Herbs and Goat Cheese

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March 14, 2021

Taken from Local Dirt by Andrea Bemis.


1 1/2 pounds beets, sliced into 1/2 inch pieces (no need to peel)


1 small red onion, thinly sliced

1/4 cup balsamic vinegar

2 t honey

6 T olive oil, plus more for drizzling

Freshly ground black pepper

1/2 loaf sourdough bread torn into 1 inch pieces

4 oz goat cheese, crumbled

1 cup torn fresh herbs (dill, parsley, basil)


1Preheat the oven to 425 degrees.

2Place the beets in a large pot with enough water to cover them by at least 1 inch. Sprinkle them with a hefty pinch of salt and bring the water to a boil. Reduce the heat and simmer the beets until they are fork-tender, 12 to 15 minutes. Remove them from the heat and drain.

3Place the beets and onion in a large bowl. In a separate bowl, whisk together the vinegar, honey, and olive oil with a healthy pinch of salt and pepper. Drizzle half the mixture into the bowl with the beets and onion. Toss to coat and set aside.

4Place the torn bread on a baking sheet and drizzle it with olive oil, salt, and pepper. Bake until the bread is golden brown and crisp, 8 to 10 minutes, tossing it once halfway through cooking.

5Add the bread to the bowl with the beets and onion. Drizzle in more of the dressing to taste and top with the goat cheese and fresh herbs. If need be, sprinkle with more salt to taste and a drizzle of plain olive oil.