Roasted Pepper, Goat Cheese and Beet SaladFrom the Chestnut Street Inn in Sheffield, IL comes this incredible salad with a medley of flavors (Moroccan Coffee Spice! Pomegranate Molasses!) to tantalize the taste buds! You will want to hit your local farmer’s market for the ingredients to make this over the weekend! Yum!

Roasted Beet, Orange, Pistachio and Goat Cheese Salad with Walnut Pomegranate Molasses Vinaigrette


4 large beets
4 oranges
¼ cup pistachio nutmeats
4 oz fresh goat cheese, crumbled
2 garlic cloves, minced
1 shallot, sliced
2 tsps Moroccan Coffee Spice or ground cinnamon
¼ cup walnut oil
2 tsps pomegranate molasses
2 tsps honey
Kosher salt and freshly ground pepper to taste


To roast the beets, peel them, place them on a baking sheet and bake at 375 degrees for approx. 1.5 hours or until just tender to a paring knife. Cool completely before slicing. For the salad, arrange beet slices on serving platter. Cut the oranges into segments and add to the beets. Sprinkle the beets and oranges with the sliced shallot and minced garlic. Sprinkle with Moroccan Coffee Spice. Combine the oil, molasses and honey in a small bowl and season with salt and pepper. Whisk together and pour over the salad. Garnish with pistachios and fresh goat cheese.

Yields: Approx. 8 Servings

*Recipe and image courtesy of*