Usually I fancy a salad, but know how much work can go into a truly unique and delicious one. All that standing around and chopping things just so, sometimes I’m not in the mood for it. This time I cheated and bought the dressing too, so what!

When I knew a certain someone was coming for dinner and bringing with her a love of beets and then saw these beautiful golden specimens at the market, I knew what had to be done. A big poofy yellow beet soufflé complete with a bow! Just kidding. This salad is so simple to make, some slicing, a little lettuce tearing, but no fancy chopping required. Next please…

I love how when you peel away the vivid green and orange exterior, the sunny yellow is revealed. How can these not be full of vitamins and nutrients?

{earthy beets roasted and salted, creamy brie, sweet dressing, crisp greens, and the tang of summer’s last perfectly ripe tomato}

3 golden beets, peeled and sliced into 1/4″ thick discs
olive oil to roast the beets
maldon sea salt
1 green leafy lettuce, the kind with the purple edges
1 ripe flavorful tomato
french brie, 60% milk fat
raspberry vinaigrette dressing

Roast the beets in a single layer with a little olive oil and light sprinkle of maldon salt until tender. I set the oven on 325F and am not sure how long it took, just checked them every so often.

Tear the lettuce up into bite sized pieces by hand and lightly toss in some Raspberry Vinaigrette. Line the bottom of each salad bowl with a few slices of ripe tomato, then place a mound of lettuce, a few pieces of roasted beets, and finally a slice of brie. So simple and delicious, and look how pretty, yum!


{tags golden beets salad recipe}

If you like the idea of this salad, have a look at Susan’s salad with brie and the sweetest little pears you ever did see ;)