This salad is far from your typical garden salad: roasted beets, goat cheese, and homemade dressing. From our friend and chef, Ryan Hickman at Eurest Compass Group, it is the perfect accompaniment to grilled chicken or steak.

6 small to medium beets, peeled and cut in half
4 small carrots, peeled
3 small radishes, sliced
1 pound salad mix greens
1/2 pound arugula or spinach leaves
4 ounces goat cheese

Honey-Balsamic Vinaigrette
3/4 cup olive oil
1/4 cup balsamic vinegar
1 tbsp Dijon mustard
2 tbsp local honey
pinch of salt & pepper

Heat oven to 350 degrees F. Roast the beets for approximately 1 hour, or until the centers are fork-tender. Allow to cool. Thinly slice the carrots and place in a bowl of cold water with the sliced radishes. When beets are cool, cut into bite-size pieces.

Place all ingredients for the vinaigrette in a large jar. Shake until completely combined. On a large platter, combine the salad mix and greens. Top with the beets, drained carrots and radishes. Crumble the goat cheese over top, and drizzle all with the vinaigrette.


Fill the sink or a large bowl with cold water, then wash the lettuce leaves gently to clean and hydrate the leaves. Spin dry in a salad spinner or between two clean kitchen towels. Wrap clean lettuce leaves in a paper towel and place in an airtight container or plastic bag. Store in the crisper drawer of the refrigerator and use within 3-4 days for maximum freshness.

Cutting and washing the lettuce right when you get home can make it easier to throw together a quick salad for lunch or dinner.


Use in a salad with other CSA veggies

Top sandwiches, burgers, and tacos

Blend up in a smoothie

Ditch the bread, bun, or tortilla for a lettuce wrap (works best with firm lettuce)

If you’re overwhelmed by lettuce, try cooking it down to more manageable amounts:

Grilled Romaine Lettuce

Stir-Fried Garlic Lettuce

Lettuce Soup


Because of its high water content and delicate texture, there’s really not a good way to preserve lettuce. If you have more than you know what to do with, try adding it to a saute or stir fry as it will quickly wilt down to manageable levels.