An Artist’s Roasted Beet Salad




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An Artist’s Roasted Beet Salad

  • Author: Recipe and photo by Judy Doherty
  • Yield: Serves 4


How many times have we been inspired to play artist with the bright purple-red and dark-green palette that beets naturally provide? Photographer Judy Doherty was about to toss this roasted beets–imprinted parchment paper into the compost when she decided instead to take it to her studio. Back in the kitchen, she plated her roasted beets and sautéed beet greens with crumbled white cheese, yellow-green olive oil, and rich-brown balsamic to come up with yet another delightful composition. Fresh frisée and arugula leaves add extra color and texture.


Units Scale
  • 3 beets, roots and greens
  • 3 tablespoons extra virgin olive oil, divided
  • Sea salt and pepper to taste
  • Handful of frisée or arugula leaves
  • 2 ounces crumbly cheese like feta or chèvre
  • 1 tablespoon balsamic vinegar


Preheat oven to 350°F.

Cut the greens and stems from the beets. Wash greens and stems and scrub the roots with a vegetable scrubbing brush. Slice off the top and bottom ends of the roots.

Line a sheet pan with parchment paper and place the beet roots on the paper. Bake until tender, 50–60 minutes. Remove from oven and let cool. Peel or pop the beets out of their skins and dice them.

Cut the beet stems into small pieces and cut the leaves into large squares. Heat 1 tablespoon extra virgin olive oil in a sauté pan and add beet stems along with a little sea salt and black pepper. Sauté for 2–3 minutes, then add the greens and sauté until they wilt but are still bright in color, 2–3 minutes.

Place the cooked greens and stems on a serving plate along with the handful of fresh greens. Top with diced beets and crumbled cheese. Sprinkle with extra virgin olive oil, vinegar, and salt and pepper to taste. Serve warm.


Follow photographer Judy Doherty on Instagram @judydohertyphotography and learn more at

  • Category: Salad