Anne Cain
December 17, 2008

Last Tuesday night I ate at a new restaurant in Huntsville, Alabama called Cotton Row and fell in love with the beet and goat cheese salad.  I was eating with my friend Tasia, who owns the Belle Chevre creamery in Elkmont, Alabama, and was thrilled to know that the chef uses Tasia's cheese for this recipe.

It's a beautiful salad featuring both red and golden beets that are roasted and served over a few sprigs of green and big pieces of goat cheese. A light vinaigrette was drizzled over the whole salad.   The mellow sweetness of those roasted beets was a perfect pairing for the tangy goat cheese, and the vinaigrette sort of tied the whole thing together. When you eat the salad, you have to have a bite of the beets and the cheese at the same time to get the maximum satisfaction.  I've been thinking about that salad since last Tuesday!

Normally, beets are not one of my favorite vegetables, but I may have just changed my mind.  I think roasting them is the key. And serving anything with goat cheese can never be a bad thing. I'm going to attempt to re-create this salad at home with Frisee, Baby Spinach, and Golden Beet Salad. If you're wondering about roasting beets, check out our how-to video.

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