How to Make a Hearty Beet Salad With Spinach and Crispy Goat Cheese

In this season 2 segment of Weekends with Yankee (episode 212), Amy makes a hearty fall salad out of spinach, beets, and crispy fried goat cheese. The base of the salad is spinach, beet greens, and mint. The beets are briefly roasted in the oven and sliced into thick wedges. Then, they are tossed in a simple vinaigrette made from orange juice, red wine vinegar, shallot, and olive oil. The star of the show is the puck of crispy fried goat cheese, reminiscent of something you would find at a French bistro. All together, they form a delicious fall salad that you’ll want to eat year-round.

About Weekends with Yankee

Produced by GBH, Boston’s preeminent public media producer, Weekends with Yankee is a Telly Award–winner in theTourism/Travel category and was recently nominated for Best New Series and Best Travel Program by The Taste Awards. Series funding for Weekends with Yankee is provided by New Hampshire Division of Travel & Tourism Development, Maine Office of Tourism, Massachusetts Office of Travel & Tourism, The Barn Yard, American Cruise Lines, and Grady-White Boats.