Roasted Beet Salad with Goat Cheese

Roasted Beet Salad with Goat Cheese is a healthy and beautiful way to pick up your salad game. Toss it with a fresh bright vinaigrette for a winning taste sensation. 

For some reason, every year, about this time I rediscover my fondness for beets. 

I especially like them when they are paired with a bright tangy flavor. I like them pickled and I like them in salads. 

I am in love with this salad and the combination of ingredients, not only because it’s beautiful to look at, but because all of the flavors work so well together they literally dance in my mouth. 

Roasted Beet Salad Ingredients

• Roasted Beets – I used both yellow (also called golden or orange) beet and red beets. 
• Easter Radishes – they radishes are different colors – purple, pink, white, and red. You can buy them in grocery stores that stock a lot of higher-end produce. I got these at Whole Foods. 
• Blueberries – I find that blueberries, beets, and goat cheese are a great combination by themselves so I decided to add them to this salad and they really work well. 
• Baby Romaine Lettuce – You can use any type of greens, I just like the crispy tenderness of the romaine leaves in this salad. 
• Honey Goat Cheese – This is my go-to goat cheese. I find that the slight sweetness from the honey calms the tanginess of the goat cheese. 
• Toasted Pine Nuts – The nuts give the salad a nice crunchy element that is needed with all of the softer ingredients in the dish. You can substitute toasted almonds, toasted pecans, or toasted walnuts. I used pine nuts because that’s what I had in my refrigerator. 
• Micro Greens – These are for garnish only. If you don’t have them, you certainly don’t need them for this salad. 
• Champagne Orange Vinaigrette – I used a champaign orange vinegar to make the vinaigrette for this recipe. 

How to Roast Beets

1. Start by cleaning the beets in cold water. 
2. Cut off the tops and bottoms. 
3. Place the beets individually in aluminum foil.
4. Drizzle the tops with 1 tbsp of extra virgin olive oil.
5. Close the foil tightly. 
6. Roast at 425° for 45-50 minutes. 
7. After cooking, let them sit, still wrapped in the foil for 20 minutes until they are cool enough to open.

Easter Radishes

Easter Radishes are tiny or petite rashes that come in several colors – pink, purple, white, red. They have a relatively thin skin and a bright mellow radish flavor. They are available all year round and can be found in grocery stores or farm markets. 

You can buy the seeds online if you prefer to grow your own. 

Krazy Kitchen Mom Tips

• Let’s talk yellow beets. I find that yellow beets have a milder “earthy” flavor over traditional red beets. My proof is my husband who eats almost anything, but really dislikes beets. The first time he had a yellow beet he ate the entire thing and raved about the flavor of the beets. If you have a non-beet eater in your house, try using yellow beets and see what happens. 
• After roasting beets, be very careful opening the foil because the steam is very hot. I let mine sit on the baking sheet with the foil closed for 20 minutes until I can open them and touch them. 
• I always wear plastic gloves while I am working with beets because the juice can stain. It’s also a good idea to wear an apron so the juice doesn’t splatter on your clothes and stain them. 
• If you cannot find honey goat cheese in your local market, simply buy regular goat cheese and drizzle a little honey on it before you add it to this salad. 

Roasted Beet Salad with Goat Cheese

A healthy and beautiful way to pick up your salad game. Toss it with a fresh bright vinaigrette for a winning taste sensation. 

Print Pin Rate

Course: Salad

Cuisine: American

Keyword: beet salad with goat cheese, roasted beet salad

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Servings: 6 small servings

Author: Laura Franco

Ingredients 

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Salad

• 2 roasted beets
• 3-4 radish slices
• 1/2 pint of fresh blueberries
• 10-12 stalks of romaine lettuce leaves
• 2 ounces honey goat cheese substitute plain goat cheese
• 2-3 tbsp toasted pine nuts substitute other toasted nuts – walnuts, pecans, almonds
• Microgreens for garnish optional

Dressing

• 4 tbsp Orange Champagne Vinegar substitute red wine vinegar or rice wine vinegar
• 2 tbsp extra virgin olive oil
• 1 teaspoon Dijon Mustard
• 2 tbsp honey substitute 1 TBS Agave

Instructions

Dressing

• Place all of the ingredients into a bowl and whisk them together. Or place them in a small mason jar with a lid and shake them until they are mixed together.

Salad

• Arrange the lettuce on a large platter.
• Top with sliced beets.
• Arrange other ingredients on the platter.
• Drizzle with dressing and serve immediately.

Notes

• Let’s talk yellow beets. I find that yellow beets have a milder “earthy” flavor over traditional red beets. My proof is my husband who eats almost anything, but really dislikes beets. The first time he had a yellow beet he ate the entire thing and raved about the flavor of the beets. If you have a non-beet eater in your house, try using yellow beets and see what happens. 
• After roasting beets, be very careful opening the foil because the steam is very hot. I let mine sit on the baking sheet with the foil closed for 20 minutes until I can open them and touch them. 
• I always wear plastic gloves while I am working with beets because the juice can stain. It’s also a good idea to wear an apron so the juice doesn’t splatter on your clothes and stain them. 
• If you cannot find honey goat cheese in your local market, simply buy regular goat cheese and drizzle a little honey on it before you add it to this salad. 
• This recipe can be made 1-2 hours ahead of time. Store in the refrigerator covered with plastic wrap without the dressing. Add the dressing right before you serve it.