Open Every Day

Roasted Beet & Goat Cheese Salad



  • 1 bunch red beets
  • 1 bunch golden beets
  • 1/2 c. crumbled goat cheese
  • 2 c. baby greens
  • 1/2 c. extra-virgin olive oil
  • 1 lemon


  1. Preheat oven to 400 degrees.
  2. Tear or cut the beet tops from the beets, leaving about an inch of stalk attached.  Wash & thoroughly dry beets.
  3. Place beets in a roasting pan.  Drizzle with olive oil & sprinkle with kosher salt.  Roast for 30-45 minutes.  Beets are done when a knife can easily be inserted into the center of the beet.  
  4. Remove form oven and let cool.  When cool, remove the skins from the beets.
  5. Cut the beets into half-inch cubes and toss ina bowl with olive oil--just enough to coat.
  6. Combine 3 tbsp. olive oil and 1 tbsp. lemon juiceand toss the greens in the mixture in a separate bowl.  
  7. Plate the greens, followed by the beets.   Top with crumbled goat cheese & serve.
Roasted Beet & Goat Cheese Salad

Submitted by Local Table Magazine

A delicous & easy salad.  Easy to make vegan by substituting or omitting goat cheese crumbles.  Beets are packed with Vitamin C—an important anti-oxidant.  Enjoy!

Printer friendly version.