Roasted Beet and Goat cheese Salad

Roasted Beet and Goat cheese Salad has some fantastic flavours for anyone who likes  any of these great ingredients!



  • 8 medium sized beets
  • ½ cup balsamic vinegar
  • ½cup extra virgin olive oil
  • 2 tsps. Dijon mustard
  • Sea salt and freshly ground pepper
  • 4-6 oz. mixed salad greens
  • ½ cup candied pecans or walnuts
  • 4 oz. soft goat cheese, crumbled. (Such as Monrachet)
  • 1 mandarin orange



  1.  Preheat oven to 400 degrees.
  2. Wrap the beets in aluminum foil and place them on a sheet pan. Roast beets for 50 minutes to 1 hour, depending on size. Poke with sharp knife will indicate when tender. Unwrap and cool beets to peel. (Can also be boiled until tender, more flavour in roasting)
  3. Whisk together vinegar, olive oil, mustard, salt and pepper, and set aside.
  4. While beets are still warm, cut each in half then quarters or slices whichever is preferred, and place in a mixing bowl. Toss them with half of the vinaigrette, season with salt and pepper to your taste
  5. Place salad greens into a separate bowl and toss with just enough vinaigrette to moisten, serve on a platter, then arrange beets, pecans, and goat cheese on top ( add mandarin oranges if you like ) . Drizzle with remaining vinaigrette. Serve at room temperature.





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