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Roasted Beet Salad

Roasted Beet Salad


  • 3 small to medium beets, tops and bottoms trimmed
  • 1 container mixed greens
  • 1 soft goal cheese log
  • salt and pepper to taste
  • Balsamic Vinaigrette
  • 4 tablespoons extra virgin olive oil
  • 1-2 tablespoons balsamic vinegar
  • 1 tablespoons dijon mustard
  • 1 garlic clove
  • pinch cayenne
  • 2 tablespoons fresh or dried herbs - chives, arsley, tarragon
  • salt & pepper, to taste
  • Optional Variations to Salad:
  • 1 handful pecans
  • 1 handful walnuts
  • 1 handful dried cranberries

How to Make It

Preheat oven at 375 degrees Fahrenheit. Place beets in shallow pan with enough water to just cover the bottom of the pan. Season with salt, cover with foil and roast until tender. Test by pressing the skin. This should take about an hour depending on the size of the beets.

While the beets are roasting prepare the dressing ingredients. Whisking olive oil, balsamic and Dijon until emulsified in salad bowl, then add other dressing ingredients.

When the beets are ready, trim and slip off the skin. Slice into ¼ inch rounds. The slices should also be halved or quartered as needed to provide a uniform size.

Let rest at room temperature for 30 minutes before serving. You can also cool beets and store for future use.

When ready to serve, add the mixed greens and beets to dressing, toss in the salad bowl. Goat cheese can be sliced and placed on top gently.

* If you don’t like to get your hands red, just use some disposable food safe gloves.


Recipe by: Chento Nutrition - 2021

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