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Beet salad on a serving platter

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. 
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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



  • 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


  • 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



  • 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.


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


  • 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.