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Beet salad on a serving platter

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. 
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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

Ingredients 

Salad

  • 2 roasted beets
  • 3-4 rashies slices
  • 1/2 pint of fresh blueberries
  • 10-12 stalks of romaine lettuce leaves only. Remove the ribs from the leaves.
  • 2 ounces of honey goat cheese substitute plain goat cheese
  • 2-3 TBS toasted pine nuts substitute other toasted nuts - walnuts, pecans, almonds
  • Microgreens for garnish optional

Dressing

  • 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

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

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.