Beet Salad

Roasted Beet & Goat Cheese Salad

Total Time:
1 hr
Prep Time:
15 mins
Cook Time:
45 mins
4 servings
Dish Size:
Nested Leaf Plate
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August 17, 2016



  • 1 red beet
  • 1 gold beet
  • 1/4 cup crumbled goat cheese
  • 1/3 cup walnuts, toasted
  • 4 cups spring mix lettuce


  • 1 teaspoon minced garlic
  • 1/4 cup balsamic vinegar
  • 2 Tablespoons olive oil
  • 1 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  1. Preheat oven to 425 degrees.
  2. Wrap each unpeeled beet in foil. Place directly on an oven rack and bake for 45 minutes.
  3. Remove from oven and carefully unwrap foil to cool. Once slightly cooled run each one under cold water, gently rubbing the skin to remove it. Slice beets into ½ inch rounds. Set aside.
  4. For the dressing, place all ingredients in a high-speed blender. Blend until smooth and creamy, about 1 minute. Set aside.
  5. To assemble salad, place spring mix lettuce in your temp-tations® nested leaf plate. Top with sliced beets, goat cheese and walnuts.
  6. Drizzle with dressing and serve.
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