Franklin Becker's Little Beet Salad Recipe

Jan 17, 2014 1:00 pm

A leafy mix from chef's new NYC restaurant

A sunflower seed gremolata adds a touch of freshness to this beet and goat cheese salad.
A sunflower seed gremolata adds a touch of freshness to this beet and goat cheese salad.

Chef Franklin Becker's new midtown lunch spot in NYC, Little Beet, serves a menu inspired by local, seasonal and natural ingredients. Our personal favorites are the "leafy salads," which include this timeless combination of beets and goat cheese. Need a go-to beet salad recipe? Here it is.

Related: Franklin Becker Did Not Touch The Cactus During His Arizona Holiday

Beets and goat cheese are like peanut butter and jelly: they go together perfectly. Add some oranges and fennel to make this salad really pop with flavor.

Servings: 4


1 bunch baby golden beets
1 bunch baby red beets
1 bunch baby candy striped beets, raw and sliced thin
Salt and pepper, to taste
3 tablespoons olive oil
1 tablespoon sherry vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
4 ounces fresh goat cheese
3 tablespoons sunflower seeds, toasted
2 teaspoons Maldon sea salt
1/4 teaspoon cayenne pepper
1 tablespoon parsley leaves
1 tablespoon dill
1 tablespoon mint leaves
1 tablespoon Chervil
1 teaspoon lemon zest
1 teaspoon orange zest
1 tablespoon olive oil
  1. Toss the yellow and red beets separately with olive oil, salt and pepper and wrap in tin foil in a 350 degree oven. Cook till fork-tender, approximately 30 minutes.
  2. Remove from oven and peel the beets while still hot under cool running water. Quarter the beets and toss the in olive oil, sherry vinegar, honey and mustard. Marinate for 1 hour.
  3. Peel and slice the remaining raw candy-striped beets on a mandolin thinly.
  4. Mix the gremolata ingredients together and toss with all of the beets. Adjust seasoning and place on plate. Add goat cheese and serve.

More recipes with beets on Food Republic:

Level of Difficulty: 
Prep Time: 
30 minutes plus marinating time
Cooking Time: 
30 minutes
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