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Roasted Beet and Goat Cheese Salad with Soy and White Truffle Oil Vinaigrette

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Yield: 24 servings

kikkoman products used:


Soy-White Truffle Oil Vinaigrette:
3/4 cup Kikkoman Soy Sauce
1/3 cup lemon juice
3 tablespoons balsamic vinegar
3 tablespoons white truffle oil
1 1/2 cups olive oil
Salt and black pepper

Roasted Beets:
9 pounds baby beets, tops trimmed
3 cups water
3/4 cup olive oil
1/4 cup salt

1 1/2 pounds watercress, picked and washed
6 ounces shallots, finely diced
Salt and black pepper
3 pounds fresh goat cheese


To make Soy-White Truffle Oil Vinaigrette: In bowl, whisk together soy sauce, lemon juice, vinegar, truffle oil and olive oil; season to taste with salt and pepper. (Vinaigrette can be chilled for up to 1 month.) Whisk or shake well before using. (Yield: 3 cups)

To make Roasted Beets: Place beets in large shallow baking pan; add water, oil and salt. Cover with aluminum foil. Bake at 350°F for 30 to 40 minutes or until tender. Cool; peel and cut into equal wedges. Dress with 1 1/2 cups of Soy-White Truffle Oil Vinaigrette. Chill until service. (Yield: 12 cups)

For each serving, to order: Toss 2 cups watercress and 2 teaspoons shallots with just enough Soy-White Truffle Oil Vinaigrette to coat very lightly, about 1 tablespoon. Season to taste with salt and pepper. Place in the middle of the plate; arrange 1/2 cup Roasted Beets around and on top of the watercress. Crumble 2 ounces goat cheese in small pieces over salad.

Recipe by Chef Douglas Keane, Cyrus Restaurant, Healdsburg, CA


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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