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5 from 1 vote

Golden Beet Warm Goat Cheese Salad, with Sorrel Almond Pesto

Course Salad
Prep Time 15 minutes
Cook Time 55 minutes
Servings 3


For the pesto dressing:

  • 20-25 leaves of sorrel or other herb of choice, or use the beet greens - see note below
  • 2-3 tbsp sliced almonds
  • 1/2 cup Olive oil
  • Juice of half a lemon
  • Salt & pepper


  • Preheat the oven at 450°F. Cut the greens off the beets, give the beets a wash and wrap them individually in foil. Place in a baking pan and bake for 45 minutes to 1 hour, until tender when you prick them with a knife.
  • (I recommend you keep the greens and bake some extra beets to try these incredible tartlets and the beet greens pesto from Vanilla Bean blog, which were a big hit at our Mother's day lunch this year.)
  • When done, remove the foil and let them cool. (You can do this a few days ahead and just have the cooked beets in the fridge, ready for salads etc.)
  • Make the pesto: Combine the sorrel leaves and almonds in a food processor, and add the olive oil progressively until you obtain a thick but pourable dressing. Then add the lemon juice and season to taste. (You will probably have leftover dressing, which can be used on any salad).
  • Peel the beets and cut medium thick slices lengthwise.
  • Preheat your broiler at 500°F, and place the tray at the top position, close to the heat.
  • Prepare your plates: put some mâche in each plate, add a little dressing on top (alternatively, you can put all the mâche in a bowl and toss it with some dressing prior to plating).  Place a few slices of beet on top of the mâche.
  • Then take the cheese out of the fridge and cut thick slices lengthwise with a knife or cheese wire cutter if you have one (one Coupole makes 3 to 4 thick slices).
  • Place the slices of goat cheese on a non-stick baking pan, or on parchment paper in a baking pan, and broil for a few minutes, until it starts to get golden. (Watch this carefully, it melts fast! It should only take a couple of minutes).
  • Place the warm goat cheese slices on top of beet slices in each plate, top with a little pesto dressing, and serve immediately.


Age for babies: 8-10 months, the pieces of beet topped with warm goat cheese make a great finger food.