Roasted Beet and Goat Cheese Salad

by | Jun 30, 2020 | Beets, Fall, Greens, Keto, Low-carb, Recipes, Salads, Uncategorized

Roasted Beet and Goat Cheese Salad
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Roasted beet salad is one of my absolute favorite things to order whenever we’re at out at a good farm-to-table type restaurant. Love roasted beets with fresh greens and a bit of goat cheese, herbs and other fresh and lovely things. So I was very ridiculously excited to get golden beets in my CSA box, along with some beautiful red leaf lettuce and fennel. PERFECT! Yes, this is the salad of my dreams!

I actually don’t love red beets, just because they tend to stain everything in their wake with their dark redness. It’s just too messy and it interferes with my lovely lettuce, too. That’s why I’m a huge fan of golden beets. OMG, I love these dark yellow lovely beets.

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Roasted Beet and Goat Cheese Salad

  • Author: Stacey McNeill
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Description

Roasted beet salad is one of our favorite ways to enjoy these super nutritious root veggies. While it takes a bit of time to roast the beets, the salad comes together very quickly, and can actually be served as a main course salad, with the cheese and nuts providing protein. Or add beans or even some cooked, chopped chicken to add more protein.

Ingredients

  • 2 large or 3 medium size beets (I prefer golden beets, but any color beets will work)
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon ground pepper
  • 6 cups greens (I used red leaf lettuce for this salad, but a mix of lettuces would be lovely)
  • 4 large radishes
  • 1 medium size fennel bulb
  • 1/3 cup chopped walnuts or pecans
  • 1/2 cup crumbled goat cheese
  • Meyer lemon dressing

Instructions

  1. Preheat the oven to 425 degrees.
  2. Scrub the beets well and cut off the tops and bottoms. Place beets in a sheet of aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper. Close up the foil to make a packet and place in a small roasting pan. Bake for 45 minutes to 1 hour, or until beets are tender when poked with a fork or knife.
  3. Prepare greens by washing and drying thoroughly.
  4. Thinly slice radishes and fennel.
  5. Add half of radish and fennel to greens in a large salad bowl. Add have of the goat cheese. Toss with several tablespoons of the vinaigrette.
  6. Remove beets from oven and let cool for a few minutes. Slice beets thinly and place in a small bowl. Toss beets with about 1/4 cup of vinaigrette and let cool for a few minutes. Position beets on the top of the greens. Add remaining radish and fennel slices over the beets. Make it look pretty!