August 2, 2012 by Kenmore

If beets have a bad rap, it might be because people have only had them from cans, which is not very appetizing. But now, fresh beets are common and along with purple ones, you can find them in yellow and striped versions.


preparation time
0 mins

cook time




15 baby beets preferably assorted colors, root trimmed, rinsed and patted dry; or 4 large beets

2 tablespoons extra virgin olive oil

0.5 teaspoons kosher salt

8 slices walnut bread thin

0.25 cup extra virgin olive oil

2 cloves garlic peeled

4 ounces goat cheese

0.5 teaspoons orange zest chopped

1 teaspoons tarragon

0.5 teaspoons kosher salt

8 cup mixed baby salad greens washed and dried (about 7 ounces)

2 tablespoons chives chopped

1 tablespoons parsley leaves

0.5 cup walnut halves toasted and coarsely chopped

0.33 cup extra virgin olive oil

1 medium shallot peeled and minced

2 tablespoons champagne or white wine vinegar

2 teaspoons orange zest

1 tablespoons orange juice

2 tablespoons lemon juice

2 teaspoons tarragon chopped

1 tablespoons dill chopped

1 teaspoons kosher salt

0.5 teaspoons sugar


Roast Beets

Preheat oven to 400°F. Toss beets with 2 Tablespoon olive oil; transfer to a sheet pan. Cover with foil. Roast beets until soft, about 30-45 minutes (depending on their size), or until a skewer inserted pierces the beet easily. Pour any beet juices that have accumulated into a bowl and set aside. Cool and then peel the outer skin off of the beets and cut them in quarters (for larger beets) or halves (for smaller beets). Toss them in kosher salt and set aside.


Lower the oven to 350°F. Slice bread 1/2-inch thick on the bias. Brush bread with oil. Toast in the oven until golden, 10-15 minutes. After toasting, lightly rub both sides of the crostini with the peeled garlic cloves. Mix goat cheese with orange zest, tarragon and salt. Spread cheese on bread. Right before ready to serve, return to the oven for 2 minutes to warm/melt the cheese.


Mix together greens, chives and parsley. Set aside. Toast walnuts at 325°F for 10 minutes.


Mix the olive oil, shallot, vinegar, orange zest, orange juice, lemon juice, tarragon, dill, salt and sugar. Add the reserved beet roasting juice. Toss beets in 2 Tablespoons of the vinaigrette. Toss the greens in the vinaigrette. Divide the greens among 8 plates. Put a few beets on each salad, sprinkle with walnuts and garnish with a slice of the warmed goat-cheese walnut bread. Serve immediately.


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