Roasted Beet and Goat Cheese Salad with Balsalmic Vinaigrette

  • Prep 45 min
  • Total 60 min
  • Servings 2


to 3 medium red or golden beets
cup olive oil
tablespoons balsamic vinegar
cups mesclun salad mix, spinach leaves, or herbed salad mix
oz goat cheese, crumbled
Salt and pepper to taste


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  • 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.



Expert 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!

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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