Fresh Beet Salad


Roasted Beet Salad featuring Relish This- Strawberry

BY: Chef Jennifer Williams


6-8 large beets

½ cup Relish This-Strawberry Relish

¼ cup chopped candied ginger

2 Tablespoons minced shallots

1 cup chopped candied walnuts

1 Tablespoon chopped herbs – rosemary, thyme, and parsley

¼ cup dried cherries

1 ½ cups sherry vinaigrette- recipe below

1 cup goat cheese or any type of creamy cheese

½ teaspoon salt

¼ teaspoon pepper



Roast beets in oven, wrap beets individually in aluminum foil roast in oven in pan with a little water. 350 degrees for 1 to 2 hours until beets are tender all the way through. After the beets are roasted and cooled using a towel gently rub the skin of beet, if the skin doesn’t come off easily they were not roasted long enough place them back in oven for a little longer. Small dice the beets place in large bowl now add relish, ginger, shallots, walnuts, herbs, cherries and mix well; finally add sherry vinaigrette. Serve with mix greens and goat cheese.


Sherry Vinaigrette

  • ¼ cup Honey
  • ½ cup Sherry vinegar
  • 1/8t salt
  • 1 Tablespoon minced shallots
  • 2 ½- 3 cups salad oil- I like canola olive blend

Place all ingredients in blender except oil. Start blender and slowly emulsify the oil into the vinegar base. Season to taste







This is another recipe developed by Chef Jennifer at Food 101 Gettysburg.  She developed this recipe for the Farm to Table event that was hosted in October by the Adams County Arts Council.  All the attendees LOVED it so we asked her to share it.