Winterfell Acres

Brooklyn, WI

A woman and mother-led CSA farm dedicated to growing nutrient dense and organic vegetables, fruit, flowers and herbs.

Roasted Beet Salad

Adapted from FairShare CSA Coalition's "From Asparagus to Zucchini"


6-8 small or 2-3 large beets, tops cut off and cut in half

1/4 cup pecans

1 T Dijon mustard

4 T white wine vinegar

1/2 cup olive oil

4 cups salad greens

4-6 green onions, thinly sliced

1/2 crumbled goat cheese


Cover beets in olive oil, sprinkle on salt and pepper and bake at 350 degrees for about 45-60 minutes, or until tender and can be pierced with a fork. Meanwhile, toast pecans in a dry pan on medium, tossing frequently. Finely chop pecans once cooled. 

When beets are cool, remove the peel and cut beets into bite sized pieces.

Combine mustard and vinegar in a bowl and whisk in olive oil until thickened. Add salt and pepper to taste.

Toss salad greens in a bowl with dressing and top with green onions, beets, goat cheese and pecans.