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Roasted Beet Salad

Roasted Beet Salad

The skin of roasted beets is remarkably easy to peel off once the beets have finished roasting in the oven. Just a warning though – your fingers will definitely get stained (temporarily) during the skin removal process! These vegetables are packed with vitamin C and betaine, a nutrient vital to good cardiovascular health.

Savory goat cheese is the perfect complement to the sweetness of the beets. Pair that with some crunchy toasted walnuts and you’re good to go :) If you’re making this for a loved one, have some fun with the red beets and cut them into hearts!


5 small red beets
1/4 cup sherry vinegar
1/2 tsp Dijon mustard
1/8 tsp honey
1/2 clove garlic, finely chopped
3/8 cup olive oil
Salt and pepper to taste
2/3 pound baby spinach, roughly chopped
1/4 cup walnuts, toasted
2 ounces goat cheese, crumbled


1) Roast the beets first! Heat the oven to 400°F and place the beets on a large piece of aluminum foil. Make a pouch out of the foil and tightly wrap the foil around the beets. Place on a baking sheet and bake for 40 minutes.

2) Remove from oven and let beets steam for an additional 10 minutes. Open the pouch and let beets cool slightly.

3) Combine the vinegar, mustard, honey, and garlic in a small bowl. Slowly whisk in the oils and season with salt and pepper. Set vinaigrette aside.

4) Remove and discard the skin after the beets have cooled enough to handle. Cut into bite-size pieces. Toss the spinach with the vinaigrette and top with beets, walnuts, and goat cheese.

Serves 4

Roasted Beets

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