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Beet Salad with Goat Cheese and Honey Sesame Crisp


For the Sesame crisp

  • 1/4 cup sesame seeds
  • 1 1/2 tablespoons honey

For the Salad dressing

  • 2 Tablespoons honey
  • 1 Tablespoon Dijon mustard
  • 3 Tablespoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/3 cup olive oil
  • For the roasted beets
  • 1 Tablespoon Olive Oil

For the Salad

  • Fresh mixed greens
  • 4 ounces Honey flavored The Humble Goat Cheese


For the Sesame Crisp

  • Toast the sesame seeds in a cast iron skillet until browning on the edges of the seeds.
  • Add the honey; it will bubble up, so be careful.
  • Dump the mixture on parchment paper and smooth it out and let it set up to harden a bit. It will be pliable when cooled.

For the Beets

  • Preheat oven to 425°F and set an oven rack to the middle position.
  • Wipe the beets clean.
  • Cut beets into 1/2 inch chunks, toss in a Tablespoon of olive oil, and roast until tender, about 20 minutes. Test for doneness by piercing the largest beet with a knife. If it enters easily, it's done.

For The Salad Dressing

  • In a pint mason jar, add the honey, Dijon mustard, lemon juice, olive oil, salt, and pepper. Seal the jar and shake vigorously to blend. Taste and adjust seasoning if necessary.

For The Salad

  • Toss greens and beets in a bowl with the salad dressing
  • Arrange greens on a platter. Top with beets and The Humble Goat Cheese honey flavor goat cheese broken into pieces.
  • Add chunks of honey crisp as garnish.
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