Layered Beet and Raspberry Salad

- Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings

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.


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

Nutritional Info *per serving

  • Calories 235
  • Fat 18g
  • Cholesterol 11mg
  • Sodium 198mg
  • Carbohydrate 15g
  • Fiber 2g
  • Protein 5g