Roasted Beet Salad with Rice Wine Vinaigrette, Peppered Bacon and Goat Cheese


The earthy taste of both the beets and the goat cheese with the vinaigrette makes for a unique combination. The mélange of greens adds yet another dimension of bold flavors, while a scattering of crumbled peppered bacon provides a crunchy touch and adds a meaty dimension to the salad.

Fairly difficult

Roasted Beet Salad with Rice Wine Vinaigrette, Peppered Bacon and Goat Cheese


For 1 Batch(es)


  • Texas extra-virgin olive oil
  • 5 medium-size red beets, washed and trimmed
  • 5 medium-size golden beets, washed and trimmed
  • 4 large shallots, roughly chopped
  • 3 ancho chilies
  • 1 1/2 inch fresh ginger, sliced thinly and smashed
  • 1 cups soy sauce
  • 1/4 cups real maple syrup
  • 2 Quart(s) chicken stock, preferably homemade
  • 1/3 cups light brown sugar
  • 1/2 cups dry sherry

Dressing / Vinaigrette

  • 1/3 cups seasoned rice vinegar
  • 2/3 cups canola oil
  • 2 large garlic cloves, minced
  • 1 1/4 inch fresh ginger, sliced and smashed
  • 1/2 teaspoons dry mustard
  • 1/2 teaspoons kosher salt
  • 1/2 teaspoons freshly ground black pepper


  • 9 cups mixed radicchio and butter lettuce
  • 8 ounces plain, mild goat cheese, crumbled
  • 5 slices artisan peppered bacon, cooked crisp, drained and crumbled

Roasted Beet Salad with Rice Wine Vinaigrette, Peppered Bacon and Goat Cheese Directions

  1. To roast the beets, begin by heating the oven to 375°.
  2. Glaze the bottom of a braising pan with olive oil and set to medium-high heat. Sauté the beets, shallots, chilies and ginger until the ginger is browned—about 5 minutes.
  3. Add the remaining beet ingredients and bring to a boil. Remove from the heat, cover and roast in the oven until the beets are soft—about 45 minutes to 1 hour. Set aside until cool.
  4. When the beets are cool enough to handle, peel and cut them into bite-sized pieces. Refrigerate until chilled. 
  5. To make the vinaigrette, combine all of the ingredients in a jar with a tight-fitting lid. Shake vigorously to blend well. Refrigerate for at least 4 hours before serving to allow the flavors to mingle. Remove the ginger slices and shake well before serving.
  6. To assemble the salad, combine the greens—tossing to blend well. Arrange a portion of the greens on individual, chilled salad plates. Drizzle the desired amount of vinaigrette over each. Arrange some of the roasted beets over each salad and scatter the crumbled bacon and goat cheese over the tops.