Market Beet and Goat Cheese Stacked Salad

Recipe by  Liz Houck

Recipe by Liz Houck


yields 2-3 salads

1 batch roasted beets, cooled (recipe below) (Found from most of our farmers)

1/2 cup micro-greens or arugula (check out Farmbox Greens at the market)

4 oz log fresh goat cheese (Sunny Pine Farm and Left Foot Farm)

1 batch orange sherry vinaigrette (recipe below)


1) Toss the micro-greens or arugula in the dressing.  Slice the goat cheese log into small disks about 1/4 inch thick.  Layer the salad on small serving plates.  Beet, cheese, greens, beet, cheese, greens, beet.

2) Drizzle any additional dressing on top of the salad and season with salt and pepper to taste.





3 large beets, peeled, and cut into 1/2 slices

2 T. olive oil

1/2 t. salt

1/2 t. pepper

1 t. fresh thyme leaves


1) Pre-heat the oven to 400 degrees. 

2) Clean and peel beets (careful they can dye your clothes so be sure to wear an apron or something you are keen on replacing soon!).  Slice the beets into 1/2 inch slices.  Toss beets with the olive oil, salt, pepper, and thyme.

3) Arrange beets on a pan and place in the oven for 20-25 minutes.  Turning 2 times half way through (don’t use your favorite white spatula though – unless you want it to become your favorite pink spatula!).  You will know the beets are done when they are tender to the touch.

4) Remove beets from oven and allow to cool.  You can stop here and place them in the refrigerator overnight if you like and make the rest of the salad just before serving.




2 T. fresh squeezed orange juice (about 1/2 an orange)

1 T. sherry vinegar

1/4 t. salt

1/4 t. pepper

1/2 t. fresh thyme leaves

1 T. finely minced shallots (about 1/2 small shallot)

2 T. olive oil


1) Place all ingredients except the olive oil in a bowl and whisk to combine. 

2) Whisk the in the olive oil.  You can add more to your liking if you prefer your dressings on the less acidic side.  Try adding an additional 1/2 tablespoon at a time up to 2 more tablespoons.  Add additional salt and pepper to taste. 


Kale Chips


  • 1 bunch (4 to 5 cups) Lacinato kale (also sold as Dinosaur kale)
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes (optional)



  1. Preheat the oven to 350°F.
  2. With a sharp knife, remove the stem and middle rib of each kale leaf so that all you have left are leaves. Wash the leaves, then dry thoroughly, preferably in a salad spinner. With a knife, cut the leaves into small pieces (ideally 3 inches long, 2 inches wide).
  3. Transfer the leaves to a medium-size mixing bowl and add the olive oil, salt and red pepper flakes (if using). With your hand, coat leaves with the seasonings; the leaves will glisten a bit.
  4. Place the kale in a single layer on a baking sheet, giving the leaves plenty of room to roast. Cook for 8 minutes, maybe a few seconds more. Remove from the oven and enjoy.
  5. Best eaten within 24 hours, stored in a paper bag.

Recipe source:  “The Meat Lover’s Meatless Cookbook” by Kim O'Donnel

A vinaigrette: Jenn Louis Pinot Noir Cran Sauce

  • 10 whole allspice berries
  • 10 whole cloves
  • 10 whole black peppercorns
  • 4 cups fresh or thawed frozen cranberries
  • 1 ½ cups Oregon pinot noir
  • 1 cup light brown sugar, loosely packed
  • 1 cup clover or wildflower honey
  • 1 cup fresh orange juice
  • 6 strips orange zest, about 1 inch by 3 inches, removed with a vegetable peeler
  • 2 (4-inch) sprigs rosemary
  • 1 small cinnamon stick
  • 1 vanilla pod

Combine allspice, cloves and peppercorns in a spice grinder or coffee grinder and pulse until finely ground.

In a medium saucepan, combine cranberries, wine, brown sugar, honey, orange juice, orange zest, rosemary, cinnamon stick and ground spices.

With the tip of a paring knife, split vanilla pod lengthwise. Use the back of the knife to scrape seeds from pod. Add seeds and pod to pot.

Bring mixture to a boil, then reduce heat to a gentle simmer. Cook, stirring often, until cranberries have burst and liquid thickens slightly, about 15 minutes. Remove from heat and discard zest, rosemary sprigs, cinnamon stick and vanilla pod.

Transfer mixture to a bowl and let cool.