Northern Michigan Food & Wine: For a meal tossed in textures and fresh flavors, this salad can serve as a simple addition or rock a plate on its own. Kristin Celeste Shroeger of The Intentional Minimalist combines sweet and tender roasted beets, healthy spring greens, and a hint of mint and tangy goat cheese with a seasonal chive verjus dressing. Forks all around and spring delights abound!  

Roasted Beet, Mint & Goat Cheese Salad


This recipe features local produce from 9 Bean Rows Farm, Spring Hollow Farm and locally produced products from Food for Thought and Black Star Farms.

Farm fresh local beets
Local olive oil
Farm fresh local chives
Local verjus
Farm fresh local mint
Farm fresh local baby beet greens
Farm fresh local beet micro greens
Farm fresh local spinach
Farm fresh local goat cheese


Preheat oven to 350 degrees. Wash beets and slice tops and roots off. Slice one cup beets and place in tin foil. Stir in two tablespoons olive oil and a pinch of sea salt. Seal beets in tin foil and bake for thirty minutes. Remove beets from oven and let cool to room temperature. Slice beets and reserve.
Mince one tablespoon chives. Drain beet oil from tin foil and place in a glass jar. Stir in two tablespoons verjus and one tablespoon olive oil. Stir in chives and season with sea salt and pepper.
Mince two tablespoons mint and place in a large glass bowl. Remove stems from two cups spinach, one cup baby beet greens and one quarter cup beet micro greens. Stir in three tablespoons dressing and let salad rest for five minutes.
Plate one cup salad with one quarter cup beets, one tablespoon goat cheese, drizzle with one tablespoon dressing and a sprinkle of sea salt.

Don't miss these other summer salad classics from The Intentional Minimalist:

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Photo(s) by Kristin Celeste Shroeger