Chevre and Beet Salad

Roasted Beet Salad with Goat Cheese and a delicious yet easy lemon vinaigrette with sliced mandarins and walnuts.


  • 4 oz Lively Run chevre
  • 6 red beets scrubbed and trimmed
  • 2 1/2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 2 mandarin oranges
  • 1/2 cup roasted walnuts


  1. Heat the oven to 400 degrees.
  2. Wrap each beet loosely in foil.
  3. Add 1 1/2 tablespoons of olive oil to the beets (almost 1 teaspoon in each packet).
  4. Close the foil packet tightly to keep steam in.
  5. Bake for 60-65 minutes.
  6. Let cool completely then use the back of a spoon to scrape off the skins.
  7. Cut into slices, then add the remaining tablespoon of olive oil, lemon juice, salt and pepper to the beets and toss gently.
  8. Add the pieces of mandarin, walnuts, and chevre and serve.