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–+ servings
a roasted beet salad has bits of goat cheese and candied walnuts atop it, ready to serve
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5 from 1 vote

Roasted Beet Salad with Goat Cheese

This salad is fresh, colorful, and packed with caramelized beets and creamy, tangy cheese.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Salad, Side Dish
Cuisine: American
Servings: 4
Author: Mary Younkin

Ingredients

Roasted Beets Ingredients

  • 1 pound beets approximately 4 medium sized scrubbed, trimmed, and cut in half
  • 1 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Salad Ingredients

  • 8 ounces mixed salad greens
  • ¼ cup balsamic vinaigrette homemade or store-bought
  • 4 ounces goat cheese crumbled
  • ½ cup candied walnuts homemade or store-bought

Instructions

To Roast the Beets

  • Preheat your oven to 425°F. Trim the tops and roots off the beets. Wash thoroughly, scrubbing with a vegetable brush. Then, cut in half for roasting.
  • Place the beets on the baking sheet and drizzle with oil. Season with salt and pepper and toss to coat. Roast the beets for 45 minutes.
  • The pieces should be tender when poked with a fork. If needed roast another 5-10 minutes. Use a paring knife to remove the skins and thinly slice the beets.

To Make the Salad

  • Spread the greens across a large platter, place them in a salad bowl, or divide them between individual plates or bowls.
  • Layer the sliced beets over the greens. Top with goat cheese and walnuts. Lightly drizzle with balsamic vinaigrette before serving. Toss each salad, if desired, before serving.

Nutrition

Calories: 275kcal | Carbohydrates: 20g | Protein: 7g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 689mg | Potassium: 494mg | Fiber: 4g | Sugar: 13g | Vitamin A: 989IU | Vitamin C: 22mg | Calcium: 58mg | Iron: 2mg