Roasted Beet, Green Apple and Goat Cheese Trifle
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1 package of arugula
  • 2 large or 3 small beets
  • 1 leek
  • ¼ cup olive oil, plus 2 teaspoons
  • 1 green apple
  • 4 ounces goat cheese
  • ¼ cup candied walnuts
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon maple syrup
  • 2¼ teaspoons salt
  • 1 teaspoon black pepper
  1. Pre-heat oven to 400 degrees.
  2. Wash beets and cut off tops leaving a few inches of the stems to use for holding while removing skin. Use a plastic bag or glove to protect your hand as you remove the skin from the beet with a vegetable peeler. Slice beets into ¼" circles, then into half moon shapes.
  3. Place on a baking sheet lined with oil. Drizzle with 1 teaspoon olive oil and sprinkle with ½ teaspoon of salt and ¼ teaspoon of pepper.
  4. Put beets into the oven to begin cooking. They will cook for about 50 minutes.
  5. Prepare leeks: Peel off outside layers. Chop off dense green parts and bottom root. Slice leek lengthwise in half and into half moon shapes. To clean, put chopped leeks into a bowl of cold water and mix around. Scoop out leeks with a strainer and let dry. Place on another foil-lined baking sheet and drizzle with 1 teaspoon olive oil, ½ teaspoon salt and ¼ teaspoon pepper.
  6. With about 15 minutes left for the beets, add the baking sheet of leeks to the oven.
  7. Slice each side of the green apple off, creating four chunks. Slice thin strips of each quarter. Once the apple is sliced, squeeze lemon juice on the apple slices to help them from turning brown.
  8. Chop walnuts and crumble goat cheese.
  9. Remove beets and leeks from the oven. Beets will be done when a fork goes smoothly through them. Leeks will be golden brown and crispy.
  10. Mix balsamic vinaigrette. In a mason jar, add ¼ cup olive oil, balsamic vinegar, 1 teaspoon salt, ¼ teaspoon pepper and maple syrup. Shake to combine!
  11. Once the beets and leeks are cooked, remove from the oven, and let the vegetables cool completely.
  12. To assemble the trifle: Start with a few handfuls of arugula in the bottom of trifle dish, then layer beets, leeks, arugula, apples, nuts, goat cheese. Repeat.
  13. Reserve vinaigrette for immediately before serving.
Recipe by Gourmet Gab at