Beet salad on a serving platter

Roasted Beet Salad with Goat Cheese

  • Author: krazykitchenmom
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 6 small servings 1x


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. 




  1. 2 roasted beets
  2. 34 rashies slices
  3. 1/2 pint of fresh blueberries
  4. 1012 stalks of romaine lettuce leaves (only). Remove the ribs from the leaves.
  5. 2 ounces of honey goat cheese (substitute plain goat cheese)
  6. 23 TBS toasted pine nuts (substitute other toasted nuts – walnuts, pecans, almonds)
  7. Microgreens for garnish (optional)


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



  1. 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.


  1. Arrange the lettuce on a large platter.
  2. Top with sliced beets.
  3. Arrange other ingredients on the platter.
  4. Drizzle with dressing and serve immediately.


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.

Krazy Kitchen Mom is not a dietician; the nutritional information was generated by inserting ingredients and amounts into a nutrition program called Nutrifox.

  • Category: Salad
  • Method: Easy recipe
  • Cuisine: American