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5 from 4 votes

Roasted Beet Salad with Feta or Goat Cheese

A delicious and visually stunning salad made with roasted beets, fresh greens, feta or goat cheese and a tasty dressing.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course, Salad
Cuisine: American
Keyword: Salad as Main Course, summer picnic, summer salads
Servings: 4
Calories: 687kcal
Author: Getty Stewart

Ingredients

  • 4-6 small red beets
  • 1 Tbsp canola oil
  • 6 cups fresh salad greens
  • 1/4 cup toasted pepitas, nuts or roasted chickpeas
  • 2 Tbsp green onions or sliced red onion
  • 4 oz goat cheese or feta crumbled
  • 2 Tbsp dill chopped
  • 2 cups cooked whole grains (quinoa, wheat, barley) optional
  • Dressing
  • 1/4 cup oil
  • 2 Tbsp red wine vinegar
  • 1 Tbsp maple syrup or honey
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/8 tsp pepper

Instructions

  • Roast Beets
  • Preheat oven to 400°F (200°C).
  • Wash and trim beets. If mixed sizes, cut very large beets in half to even out cooking time.
  • Place beets on foil lined baking sheet.
  • Drizzle oil on beets and rotate to ensure beets are evenly coated. Place any cut surfaces face down on the baking sheet.
  • Bake for 45-60 minutes until fork tender.
  • Remove from oven and let cool at least ten minutes.
  • Slip off skin and cut into bite sized pieces.
  • Toss with 2 Tbsp of dressing.
  • Prepare Dressing
  • Add dressing ingredients to a jar with a tight sealing lid.
  • Shake vigorously to combine ingredients.
  • Taste and adjust as needed.
  • Prepare Salad
  • Wash and dry salad greens. Tear into bite sized pieces and toss with remaining dressing.
  • Arrange dressed salad greens on platter.
  • If using, add cooked whole grains on top of greens.
  • Top with dressed beets in whatever pattern you prefer - scattered all over, line down the center, geometric shape, etc.
  • Top with pepitas and onions if using.
  • Top with crumbled goat cheese and dill sprigs.
  • Serve immediately or cover and keep in fridge for a couple of hours before serving.
  • Makes 4 large salads or several smaller servings.

Notes

Use whatever salad greens you have available.
Instead of pepitas use candied pecans, walnuts or toasted almonds.
You can absolutely use boiled beets for this recipe too. Red, striped or yellow, use whatever you have.
Try using different flavoured mustard instead of Dijon. I like Hot and Sweet Dill Mustard from a local maker - Smak Dab Mustard.

Nutrition

Calories: 687kcal | Carbohydrates: 75g | Protein: 23g | Fat: 34g | Sodium: 520mg | Fiber: 10g | Sugar: 10g | Iron: 7mg