Roasted Beet and Goat Cheese Salad with Balsalmic Vinaigrette

Roasted Beet and Goat Cheese Salad with Balsalmic Vinaigrette

Blogger Brooke McLay from Cheeky Kitchen shares a favorite recipe. The earthy flavor of beets meets the creamy, subtle bite of goat cheese in this incredible salad.

Prep Time

45

Minutes

Total Time

1:00

Hr:Mins

Makes

2

2-4 servings

2
to 3 medium red or golden beets
1/3
cup olive oil
3
tablespoons balsamic vinegar
4
cups mesclun salad mix, spinach leaves, or herbed salad mix
4
oz goat cheese, crumbled
Salt and pepper to taste
  1. Preheat oven to 425°F. Clean beets thoroughly. Slice in half with a sharp knife, then place in a small baking dish lined with parchment. Drizzle half of the olive oil over the beets; bake 40-45 minutes, or until the beets are tender when pierced with a fork.
  2. Remove beets from oven; allow to cool slightly. In small bowl, whisk together the remaining olive oil and balsamic vinegar. Remove the skin of the beets and discard. Dice beets into bite-sized pieces.
  3. Arrange salad mix on plate, sprinkle with beets and goat cheese crumbles. Drizzle with balsamic dressing. Season to taste with salt and pepper.
Makes 2-4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tips:
Fresh beets give this salad a distinctive flavor and texture. If you don’t have time to roast your own, canned beets can be used in place of fresh ones.
Use any variety of beets you desire in this recipe. Golden beets will lend a slightly sweeter flavor. Candy-striped beets will give the salad a different color, but the flavor will still be ridiculously delicious!

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.