Roasted Beet and Goat Cheese Salad Recipe

Prep Time Cook Time Serves
15m 45m 4-6
 You can make this salad as I write below or if you are in a rush, make it easy and pick up the already cooked beets and some store dressing. The salad still works really well together. I think it is the beets and the goat cheese – a delicious and colorful combination!


For the salad:
  • 2 large beets, greens removed
  • 1 tablespoon olive oil
  • ½ cup sunflower seeds
  • 4 ounces soft goat cheese, crumbled
  • 4-6 ounces mixed greens, washed and dried
For the dressing:
  • ¼ cup Dijon mustard
  • ¼ cup honey
  • 1 teaspoon salt
  • ¼ cup apple cider vinegar (or white wine vinegar)
  • ½ cup light olive oil


Preheat the oven to 350˚F. Wash and dry each beet. Wrap each beet individually into a small piece of foil, drizzling a little of the olive oil on top of the beet before sealing the foil. Transfer the foil packets to a sheet pan and roast in the oven for approximately 45 minutes – 1 hour, or until a knife can be easily inserted into the centre of the beet. Remove from the oven and set aside to cool.

While the beets are cooking, make your dressing. Combine all of the ingredients together in a stand blender and blend until smooth. Set your dressing aside.

In a dry skillet over medium-low heat, toast the sunflower seeds until the start to color slightly and become fragrant, about 3-5  minutes. Remove from the pan and allow to cool.

Once the beets are cool enough to handle, peel the skin off with your hands or by rubbing the beets, one at a time, between 2 paper towels. Cut the peeled beets into rough 1-inch cubes and set aside.

When ready to serve, place the lettuce in a large serving bowl. Drizzle some of the dressing over top and toss to combine. Top with the roasted beet cubes and crumbled goat cheese. Drizzle with a little more of the dressing and sprinkle with the toasted sunflower seeds. Once you’ve added the beets, be sure not to toss the salad as they will discolor the goat cheese. Serve immediately.



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