STREAMING NOW: Jamie's Super Food

Market Salad With Goat Cheese and Champagne-Shallot Dressing

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“For the tomatoes, chhose tomatoes that feel heavy for their size, and store them at room temperature until ready to prepare.”
1hr 20mins
4 salads

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Leave root, and 1 inch stem on beets, and scrub with a brush.
  3. Wrap beets in heavy-duty foil, and bake at 350 degrees for 1 hour and 15 minutes, or until tender.
  4. Remove from oven, and cool.
  5. Trim off beet roots and stems, and rub off skins.
  6. Cut each beet into 8 wedges.
  7. Cook beans in boiling water, for 4 minutes, or until crisp-tender, drain and plunge beans into ice water, and drain well.
  8. Combine beans and chickpeas into a medium bowl.
  9. Combine shallots and the 8 ingredients through pepper in a small bowl, stirring with a whisk.
  10. Add 2 tablespoons dressing and tomatoes in a bowl, and toss gently to coat.
  11. Add remaining 1/4 cup dressing to bean mixture, tossing well to combine.
  12. Place 3/4 cup bean mixture on each of 4 plates.
  13. Arrange 4 pieces each of beets, and tomatoes around bean mixture.
  14. Sprinkle each serving with 2 tablespoons cheese.

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