Beet Salad
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour, 45 min
  • Makes: 6 servings

Roasted Beet and Fresh Goat Cheese Salad


  • Salad:

  • 8 medium Beets stemmed and washed
  • 2 tablespoons U.S. grown soybean oil
  • 3 cups Baby salad greens, packed
  • 3 ounces Soft goat cheese, crumbled
  • 1/3 cup Roasted hazelnuts, roughly chopped
  • Dressing:
  • 1 tablespoon U.S. grown soybean oil
  • 1/2 teaspoon Salt, divided
  • 2 tablespoons Balsamic vinegar
  • 1 teaspoon Honey
  • 1 clove Garlic, minced
  • 1/4 teaspoon ground Black pepper

Instructions for Roasted Beet and Fresh Goat Cheese Salad

Preheat oven to 400°F. Place beets in a single layer on foil-lined sheet pan, rub with 2 tablespoons soybean oil and cover with foil.

Bake 45-60 minutes or until beets are tender when pierced. Remove from oven, cool and peel. Cut beets in half lengthwise and cut halves into ¼-inch wedges.

Meanwhile, in a medium bowl, whisk together dressing ingredients. Add greens, beets and mix gently. Top with goat cheese and hazelnuts.


Nutrition Per Serving:

Calories 180
Fat 14g
Sat Fat 3.5g
Trans Fat 0g
Cholesterol 5mg
Sodium 320mg
Carbohydrate 10g
Fiber 2g
Protein 5g