Roasted beets and goat cheese in a salad are the ultimate pairing, in my opinion. A gorgeous, creamy chèvre paired with a slightly sweet dressing, healthy greens and roasted beets? I could eat plates upon plates of it.
Roasted Beet Salad
There’s nothing like home canned pickled beets or making borscht with beets, but sometimes roasting beets and making the into a salad is the best use of them. Using a brassica mustard – a European style seeded mustard – in your dressing really adds a decadent crunch to this salad.
How to Roast Beets
- Preheat the oven to 400 °F.
- Wash small beets and cut off the top and bottom. Toss with olive oil, salt and pepper.
- Line a baking sheet with parchment paper. Place the beets on the baking sheet.
- Roast the beets, shaking the baking sheet every 15 minutes until you can pierce the beets with a fork.
- Remove and let the beets cool.
- Using food grade vinyl gloves, rub the beets until the skins slide off.
- Cool then use in the salad.
What is Chèvre?
Chèvre means goat in French, so chèvre is a creamy, decadent cheese made from goats cheese. It has become so mainstream now that you can find 4 or 5 different kinds at almost every grocery store.
If you look closely at this salad, you can see that I chose a herb crusted chèvre, which just made this salad sing. If you are using goat cheese in a salad like this always choose one that is the most flavorful.
How to Store Roasted Beets
Beets will last for up to 3 days in the refrigerator if you want to make a larger batch and make more than one salad. Peel them once they are not longer hot and then store them in a closed container in the refrigerator. Slice and use cold in a salad.
More Delicious Salads
Beets are readily available at all times of year and are a great winter vegetable as well. Don’t forget to check for bags of beets in the grocery stores during the cold weather months, they are an affordable healthy option for your salads!
Happy cooking!
Karlynn
Roasted Beet and Goat Cheese Salad
Ingredients
- 6 cups salad greens washed and spun dry
- 2 cups roasted beets
- ⅓ cup chèvre sliced or diced
Mustard Salad Dressing
- 1/4 cup maple syrup
- 2 tablespoons olive oil
- 2 tablespoon brassica mustard European style seeded mustard
- 1 tablespoon balsamic vinegar
Instructions
- Combine the greens, beets and chèvre in a large bowl.
- Combine the vinaigrette ingredients using a lidded jar to shake the ingredients together.
- Pour over the salad then toss to coat all the ingredients.
- Split between two plates and enjoy!
Notes
Nutrition
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Ann Reed says
I want to try this,but don’t know how to roast beets. Do you have to use raw beets or could you use canned beets(to roast)
Mr. Kitchen Magpie says
If you used canned or jarred beats, then you simply wouldn’t roast them. Just add and combine with the other ingredients.
Gil Livesay says
Raglan Road Irish Pub at Disney Springs serves a tasty version of this they call the Go-at Figure. My family isn’t crazy about beets so I happily eat theirs.
Sophie Amelia says
Love this salad!
Mary P Hoffman says
It’s pretty and flavorful!!
Renata Vlaho says
Oh my God, I’m making that for dinner tonight! I’ve never roasted beets, I picked some up at the farmer’s market this morning on my way to work, and there you have it. I’m sooo looking forward to it.
The Kitchen Magpie says
Oh it’s SO GOOD!!! Enjoy it!
The Kitchen Magpie says
Morgan Taylor-Munro this is one of my favorite salads ever!!
Morgan Taylor-Munro says
Sounds incredible! I’ve had a similar salad that also included peaches
Monica Istvan says
I’m home, fridge empty, you can drop that off Anytime.
Julie Scriver says
I love this salad as well, only change would be to use candy beets. (pink)
Melissa H-ma says
My favorite salad!
The Kitchen Magpie says
I t does the sweet just makes it super yummy!
Katrina Veness says
this looks so yummy and the maple syrup sounds like it gives it a unique taste .
Susan F says
We have friends who grow beets, and they refer to us as their friends who love beets. Oddly enough, a lot of people do not. This recipe looks yummy – and I can’t wait to make it!
The Kitchen Magpie says
Ok, so not just me then. Spring sucked and was cold as heck and now fall is coming. Sigh.
The Kitchen Magpie says
Not that crazy much, I would add it to “taste” and see what you like! The little bit of sweetness is what makes it sooo good, honey should work just fine!
Donna Andrus says
ME! Last winter was WAY TOO LONG!
Sharon Thomas says
I’m thinking this might just be on my table tonight! 🙂 How much would the taste change if using honey instead of maple syrup (hubby’s not a fan)?