Roasted Beet Salad

C4Bimbos's picture

Feb. 04, 2014

Ever crave beets? Me too! Ever crave beets and goat cheese? Me too! This salad is one of my favorites and if Im ever out at a restaurant and see a roasted beet salad I have to get it. The beets can be cooked ahead of time, as well as the balsamic reduction, and then assembled before youre ready to eat. Be careful when youre peeling the beets because the red beet juice will stain!


Beets 6 , peeled and sliced
Olive oil 1 Tablespoon
Salt and pepper To Taste
Balsamic vinegar 1/3 Cup (5.33 tbs)
Maple syrup/Brown sugar 1 Tablespoon
Mixed greens 6 Cup (96 tbs)
Pistachios 1/2 Cup (8 tbs)
Goat cheese 1/2 Cup (8 tbs) , crumbled



1. Preheat the oven to 400 degrees F.


2. In a bowl, place the beets and toss with olive oil, salt, and pepper. Put on a sheet tray in an even layer and put in the oven. Let them cook until knife tender, about 30 minutes.

3. In a small saucepan over medium heat combine the balsamic vinegar and maple syrup. Let it simmer until it is reduced by half, about 5-6 minutes.


4. To your plate add the mixed greens, beets, goat cheese, pistachios, and then drizzle everything with the balsamic reduction.


5. Serve with grilled chicken.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 135Calories from Fat 57

 % Daily Value*

Total Fat 7 g10.8%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 139 mg5.79%

Total Carbohydrates 14 g4.7%

Dietary Fiber 4 g16%

Sugars 8 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet