Large dish of a roasted beet and goat cheese salad drizzled with homemade balsamic vinaigrette.
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5 from 14 votes

Roasted Beet Salad Recipe {with goat cheese}

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!
Course Lunch, Salad, Side Dish
Cuisine American, Canadian
Keyword easy side dish recipe, fall salad idea, thanksgiving side dish
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 507kcal
Author Dawn - Girl Heart Food

Ingredients

Roasted Beet Salad

  • 1.5 lb beets -about 2 medium-ish beets
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh thyme -minced or 1 tsp dried
  • 8 cups lettuce -your favourite variety, cut/torn into bite-sized pieces
  • 1/2 cup goat cheese
  • 1/3 cup red onion -thinly sliced
  • 3 tbsp pumpkin seeds -I used 'unsalted'
  • 3 tbsp sliced almonds

Maple Balsamic Vinaigrette

  • 6 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1.5 tbsp maple syrup
  • 2 tsp Dijon mustard
  • pinch salt
  • pinch black pepper

Instructions

Roasted Beet Salad Recipe

  • Clean and peel beets. Cut into bite-sized pieces, about 1/2 inch thick.
  • Toss beets with olive oil and season with salt, pepper and thyme. Spread on a baking sheet (line baking sheet with parchment paper for easier clean up, if you like) and roast on 400 F for about 30-40 minutes, turning once. Once beets are cooked, allow them to cool before using in salad (unless you prefer them warm).
  • Spread lettuce into a large bowl and top with roasted beets and remaining ingredients. Drizzle or toss with maple balsamic vinaigrette.

Homemade Balsamic Vinaigrette

  • Combine all ingredients in a small mason jar, cover and shake to incorporate.

Notes

 
  • Want to save a little time? You can 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).
  • Not into goat cheese? Try this as a beet salad with feta instead.
  • Mix up the nuts! Try crushed walnuts instead, if you like.
  • Speaking of nuts, give your sliced almonds a little toast in a dry pan for extra flavour. 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.
  • 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!
  • 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!
 
Tried this recipe? That's awesome!Mention @dawn.girlheartfood or tag #girlheartfood

Nutrition (estimate only)

Calories: 507kcal | Carbohydrates: 31g | Protein: 14g | Fat: 39g | Saturated Fat: 9g | Cholesterol: 13mg | Sodium: 575mg | Potassium: 925mg | Fiber: 8g | Sugar: 21g | Vitamin A: 1155IU | Vitamin C: 16mg | Calcium: 134mg | Iron: 4mg
Nutrition Facts
Roasted Beet Salad Recipe {with goat cheese}
Amount Per Serving
Calories 507 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 9g56%
Cholesterol 13mg4%
Sodium 575mg25%
Potassium 925mg26%
Carbohydrates 31g10%
Fiber 8g33%
Sugar 21g23%
Protein 14g28%
Vitamin A 1155IU23%
Vitamin C 16mg19%
Calcium 134mg13%
Iron 4mg22%
* Nutrition estimate only. Percent Daily Values are based on a 2000 calorie diet.