The Foodie Affair

Roasted Beet Salad with Goat Cheese

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Roasted Beet Salad with Goat Cheese tossed with a light vinaigrette! Make this simple salad extraordinary by shaping sliced beets into Valentine XO and heart shapes!

Roasted Beet Salad with Goat Cheese - The Foodie Affair

Are you in the LOVE beets corner or will you pass on them? If you always say “no thanks” when offered beets, I bet it’s because you’ve boiled your beets. Cooking beets in a bath of boiling water will cook quicker, but I think roasting them brings out the flavors like no other cooking method.

Not only do these tender deep red beetroots taste delicious, but they are also fun to slice and make hearts or hugs and kisses Valentine shapes out of them!

Roasted Beet Salad with Goat Cheese - The Foodie Affair

Nothing says I think you’re swell more than the little sweet touches you add to the foods you serve. This is a fun and delicious way to show some extra foodie love, so get out your small cookie cutters and play with your food!

This salad will accompany any main dish, and is especially festive if you are planning a special dinner at home. Serve at a dinner party or enjoy at your private party for two!

Roasted Beet Salad with Goat Cheese - The Foodie Affair
Roasted Beet Salad with Goat Cheese - The Foodie Affair
Roasted Beet Salad with Goat Cheese - The Foodie Affair

Roasted Beet Salad with Goat Cheese

Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Fresh greet salad with roasted beets and goat cheese with homemade light dijon vinaigrette dressing. This is flavorful to be a side dish or a main meal with the addition of a protein like chicken.

Ingredients

  • 3-4 (about 1 pound) small-medium size beets
  • 6 ounces mixed baby greens
  • 1/2 cup slivered almonds, lightly toasted
  • 6 ounces goat cheese

DRESSING

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 teaspoons dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  • Preheat the oven to 400 degrees and line a baking sheet with aluminum foil. Set aside.
  • Wrap each beet in aluminum foil and place on baking sheet. Bake for 45-60 minutes or until a knife inserted in the middle of the beet penetrates easily. Remove from oven and let cool. Unwrap and peel the skin off with a sharp paring knife. Slice into 1/4" pieces and with a small cookie cutter shape each piece into desired shape. Dice the remaining beets for salad and set aside.
  • In a small bowl, whisk together red wine vinegar, olive oil, mustard, salt and pepper.
  • In a medium bowl toss salad with the diced beets (save the shaped ones to garnish) with enough dressing to lightly coat the lettuce and beets. Place individual plates and add additional dressing if desired. Top each plate with almonds, goat cheese and shaped beets. Season with additional salt and pepper if desired.

    • Notes

    The dressing is enough for 8-12 servings. Depending on how much dressing you prefer on your salad.

    Nutrition Information:
    Yield: 4 Serving Size: 1
    Amount Per Serving: Calories: 446Total Fat: 43gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 20mgSodium: 809mgCarbohydrates: 7gFiber: 4gSugar: 2gProtein: 12g

    Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

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    © Sandra Shaffer
    Cuisine: American / Category: Salad
    Hugs Sandra Signature

     

    Reader Interactions

    Comments

    6. Erica (@Erica's Recipes)

      you know, my mom used to serve us canned beets and I never liked them. I haven’t had one since. seeing your recipe here, and the fact that you used fresh beets, makes me want to maybe give them another go.

      Reply

    9. Sharon

      I used to LOVE beets as a kid and everyone made fun of me. I’ve only recently started eating them again so you better believe I’m trying this salad!

      Reply

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