Layered Beet and Raspberry Salad

Kitchen Tested
  • Yield 8 servings

This pretty layered salad is perfect for potlucks or picnics.

- Mark Boughton Photography / styling by Teresa Blackburn

To roast the beets, place scrubbed beets in a baking dish. Add just enough water to cover bottom of pan and cover with foil. Roast in a 350F oven 1 hour. Let cool. Remove skins with a paper towel.


1 cup raspberries
3 tablespoons sugar
3 tablespoons red wine vinegar
4 tablespoons balsamic vinegar
1/2 teaspoon Freshly ground black pepper
1 cup extra-virgin olive oil
1 (5-ounce) container mixed greens or frisée
6 golden or red beets, roasted, peeled and sliced
4 ounces crumbled goat cheese
1 pint fresh raspberries


  1. To prepare vinaigrette, combine raspberries and sugar in a saucepan. Cook over medium heat until berries release their juices and sugar dissolves. Remove from heat. Press through a fine sieve to remove seeds.
  2. Place berry purée in the bowl of a food processor. Add vinegars, salt and pepper, and pulse. Drizzle in olive oil through the food chute while processing until thickened and emulsified. Taste and adjust seasonings.
  3. To prepare salad, place a layer of salad greens in the bottom of a clear glass bowl. Place sliced beets in a circle on top of greens. Sprinkle with goat cheese, then with raspberries. Drizzle with about one-quarter of the vinaigrette, and repeat layers. (You’ll have vinaigrette left over.)

Recipe by Nancy Vienneau.



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