This salad is deceptively easy to prepare, but oh my, the complex flavors of the roasted beets, honey goat cheese and balsamic glaze make this salad nothing short of delectable.

  • 4 beets
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 2 Rodelle Vanilla Beans, split but not scraped
  • 2 cups balsamic vinegar
  • 1 cup chevre (or goat cheese)
  • 1 tablespoon honey
  • 1 Rodelle Vanilla Bean, split and scraped
  • 6 cups arugula or mixed greens
  • To assemble stacked, you will need a circular pastry ring or biscuit cutter
  1. Preheat oven to 400°F.
  2. Place the beets on a square of aluminum foil. Drizzle with the olive oil, sprinkle on the salt and place one split (but not scraped) Rodelle Vanilla Bean on top. Gather-up the foil into a packet and roast for 25 minutes.
  3. Meanwhile, bring the vinegar to a boil in a small saucepan. Add the remaining Rodelle Vanilla Bean, reduce the heat and cook on medium-low to low heat until reduced by half, about 20-25 minutes. The vinegar should be thick and syrupy.
  4. Remove beet packet from oven and let cool for about 10 minutes. Remove the outer skin of the beets and petite dice.
  5. In a small bowl mix the chevre and honey together with the seeds of the remaining split Rodelle Vanilla Bean.
  6. Now the fun part! This is where you use your pastry ring or biscuit cutter.
  7. Place 1/2 cup of greens in the bottom of the ring, next spread a layer 1/4 to 1/2 inch thick of the vanilla honey chevre.
  8. Top with a quarter of the diced vanilla roasted beets. Lightly pack everything down in the ring.
  9. Then, carefully pull ring up and off the stacked salad - leaving a perfectly round beautiful roasted beet salad. Lastly drizzle the salad with vanilla balsamic glaze.