Roasted Beet, Mint & Goat Cheese Salad

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces. By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.

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.

Learn more about cooking and eating locally in Kristin's blog The Intentional Minimalist.

This recipe is also featured in the article Northern Michigan Summer Recipes: Roasted Beet, Mint & Goat Cheese Salad.


  • 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.

Photo(s) by Kristin Celeste Shroeger