A really good roasted beet salad

Every time I roast beets, I wonder why I don’t make them more often. It does take some time, but they’re so delicious and easy to add to almost any salad. This simple roasted beet salad is inspired by one I used to be in charge of making at a restaurant in Burlington called Pizzeria Veritas.

I can’t remember exactly how theirs was made, but this version is dressed with a citrus vinaigrette made with orange, lemon, and lime zest and juice – which I think is what makes it so good. I top it with chive garlic chèvre and fresh dill.

Tips

• Every time I make this I use different-sized beets depending on what’s available. You’ll have more than enough dressing, so the amount you buy is really up to you and how big a batch you want to make. I like to make extra so I can eat it throughout the week.

• If you have leftover beets or vinaigrette, you could marinate the remaining beets in the vinaigrette and add them to leafy green salads throughout the week.