This easy roasted beet salad recipe combines perfectly roasted beets, creamy goat cheese, plenty of mixed greens and a scrumptious homemade balsamic vinaigrette. Delicious for lunch or as a side with dinner!
I absolutely love beets! They’re so versatile and super budget friendly. Plus, when you roast beets they get all tender, sweet and delicious!
I’ve used beets in a beet cashew dip and enjoyed simply as a side dish with other root veggies.
If you follow along Girl Heart Food, you know how I love to use local ingredients that are grown right here.
Our growing season is so short here in Newfoundland so we have to take advantage of it while we can. Root veggies, like beetroot, grow particularly well here.
I nabbed a couple of beets (and a whole bunch of mixed greens) from my parent’s garden to make this roasted beet and goat cheese salad. How cool is that?
Ingredients for this Roasted Beet Salad Recipe
- Fresh beets
- Thyme
- Plenty of your favourite mixed greens
- Goat cheese
- Thinly sliced red onion
- Toasted sliced almonds
- Pumpkin seeds
- Olive oil
- Seasoning
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How To Roast Beets
There’s all sorts of ways to roast beets. You can roast ’em whole or chop into bite-sized pieces (which cuts down on cook time).
For this beet salad, I opted to roast them the latter. So, here’s the lowdown on how to roast them (full details are in the recipe card below).
- Clean and peel beets (wear some disposable gloves if you don’t want that pretty hue from the beets all over your hands).
- Slice beets into bite-sized pieces, about a ½-inch thick.
- Preheat your oven to 400 degrees Fahrenheit (you could also do a little less and roast longer, if you like).
- Stir together the beets with a little olive oil, salt, black pepper and thyme. Place on a sheet pan (line sheet pan with parchment paper for easier clean up).
- Bake 30 to 40 minutes, turning once until beets are roasted and have softened.
- Let cool a little before using in this roasted beet salad recipe.
Can I Roast Beets Ahead of Time?
You sure can!
Simply roast and allow to cool. Store in an airtight container in the refrigerator for up to 3 to 4 days. Beets are also delicious cold!
Homemade Balsamic Vinaigrette
This maple balsamic dressing is seriously my regular go-to salad dressing.
It pairs so well with practically any salad and takes about a minute to whip up. There’s no added junk or preservatives, just real ingredients. What’s not to love?
So, what ingredients do ya need for homemade balsamic vinaigrette?
- Olive oil
- Balsamic vinegar
- Maple syrup
- Salt and pepper
- Dijon mustard
That’s it! You literally place the ingredients in a small jar, cover, shake to combine and use. So easy and so delicious!
Want a change? For this homemade vinaigrette, I use 3 parts oil to 1 part vinegar. If you want things more acidic with a little more tang and bite, change the ratio by using 3 parts oil to 2 parts vinegar (basically increase the vinegar component).
Tip: Like with most salads, dress just before serving so the greens don’t go limp.
Tips and Variations
- Want to save time? Purchase ‘pre-cooked’ beets and enjoy as is or roast them for a little, just to get some caramelization.
- Red beets were used in this salad, but you could use yellow or candy cane beets instead (or a combo of them).
- Ever wonder how to make onion less pungent? Thinly slice ’em, then rinse and drain under cold water. It’ll remove some of their bite if that ain’t your thing!
- Not into goat cheese? Try this as a beet salad with feta instead.
- Mix up the nuts! Try crushed walnuts instead, if you like.
- For extra flavour, give those sliced almonds a little toast in a pan. Don’t have the heat too high and watch ’em because they can burn quickly. And when they’re done? Remove them from the pan because they can continue to cook if left.
- Use whatever greens you enjoy or have on hand; just cut into bite-sized pieces. Red or green leaf lettuce, Boston lettuce, kale, arugula or baby spinach are all delicious options.
- Looking for extra crunch? Try some homemade croutons on top!
- Add some sweetness with some dried cranberries!
- I typically enjoy this as a cold beet salad by allowing the beets to cool while I prepare the rest of my ingredients and balsamic dressing. If you like, you could enjoy the beets slightly warm. You do you!
More Easy Side Dish Recipes
If you make this cold beet salad, be sure to leave a comment below!
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Roasted Beet Salad Recipe (with goat cheese)
creamy goat cheese, plenty of mixed greens and a scrumptious homemade
balsamic vinaigrette. Delicious for lunch or as a side with dinner!
Ingredients
Roasted Beet Salad
- 1.5 pound beets (about 2 medium beets)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon minced fresh thyme (leaves only) (or use 1 teaspoon dried thyme)
- 8 cups chopped lettuce (your favourite variety)
- ½ cup crumbled goat goat cheese
- ⅓ cup thinly sliced red onion
- 3 tablespoons unsalted pumpkin seeds
- 3 tablespoons sliced almonds
Maple Balsamic Vinaigrette
- 6 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1.5 tablespoons maple syrup
- 2 teaspoons Dijon mustard
- pinch salt
- pinch black pepper
Instructions
Roasted Beet Salad Recipe
- Preheat oven to 400 degrees Fahrenheit.
- Meanwhile, clean and peel beets. Cut into bite-sized chunks, about ½-inch thick.
- In a mixing bowl, stir together the beets, olive oil, salt, black pepper and thyme until the beets are well coated in the oil and seasoning.
- Spread beets onto a sheet pan (line sheet pan with parchment paper for easier cleanup, if you like) and roast for about 30 to 40 minutes, turning once. Once beets are cooked, allow them to cool before using in the salad (unless you prefer them warm).
- Place lettuce into a large serving bowl and stir in roasted beets, goat cheese, red onion, unsalted pumpkin seeds and sliced almonds. Drizzle or toss with maple balsamic vinaigrette. Enjoy!
Maple Balsamic Vinaigrette
- Combine all ingredients in a small jar, cover and shake to incorporate.
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.
