Roast Beets, Goat Cheese and Cranberry

Stories Beet Salad

This delicious recipe is as very simple and is sure to impress your guests. Try using different coloured beets to add variety and interest to your presentation.


1 Lb Beets
4 2oz Portions of goat cheese
¼ Cup pistachios – Shelled, skinned, and lightly crushed
2 Cups local salad greens

1 Lb. Cranberries
1 Shallot – Finely minced
3Tbs. Nova Scotia Maple Syrup
20oz Sugar
¼ Cup of Port
½ tsp Orange zest – finely grated
Sachet containing 1 slice ginger, 1Tbs. crushed coriander seed, ½ of a cinnamon stick, 4 carpels star anise

3 sprigs thyme
2T Sherry Vinegar
½ Tbs Dijon mustard
½ Cups extra virgin olive oil
1T Fresh tarragon – Chopped


  1. For the beets: Wrap beets and thyme in aluminum foil and roast in 350°F oven until a small knife can be inserted into them with no resistance. Remove, cool, and peel slice beets
  2. For the cheese: Slice goat cheese and roll edge of cheese in crushed pistachios
  3. For chutney: combine the ingredients in a stainless steel pot and bring to a boil. Reduce to a simmer and leave for 30 min. Refrigerate overnight.
  4. For vinaigrette: Put sherry vinegar and Dijon mustard in a bowl and slowly whisk in olive oil. Add tarragon and black pepper and toss beets with the vinaigrette

Serves 4 people.

Recipe provided by: Chef Scott Vail, Executive Chef, ‘Stories’ at The Halliburton
This recipe was first featured on our website on May 15, 2010.

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