Roasted Beet and Goat Cheese Salad with Balsalmic Vinaigrette
Brooke Lark
Updated May 21, 2013
The flavors of tender roasted beets are enhanced thanks to the subtle bite of goat cheese and a drizzling of balsamic dressing.
Roasted Beet and Goat Cheese Salad with Balsalmic Vinaigrette
- Prep Time 45 min
- Total 60 min
- Servings 2
- Ingredients 6
Ingredients
- 2 to 3 medium red or golden beets
- 1/3 cup olive oil
- 3 tablespoons balsamic vinegar
- 4 cups mesclun salad mix, spinach leaves, or herbed salad mix
- 4 oz goat cheese, crumbled
- Salt and pepper to taste
Instructions
-
Step1Preheat oven to 425°F. Clean beets thoroughly. Slice in half with a sharp knife, then place in a small baking dish lined with parchment. Drizzle half of the olive oil over the beets; bake 40-45 minutes, or until the beets are tender when pierced with a fork.
-
Step2Remove beets from oven; allow to cool slightly. In small bowl, whisk together the remaining olive oil and balsamic vinegar. Remove the skin of the beets and discard. Dice beets into bite-sized pieces.
-
Step3Arrange salad mix on plate, sprinkle with beets and goat cheese crumbles. Drizzle with balsamic dressing. Season to taste with salt and pepper.
Nutrition
650
Calories
57g
Total Fat
20g
Protein
15g
Total Carbohydrate
11g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 650
- Calories from Fat
- 510
- Total Fat
- 57g
- 87%
- Saturated Fat
- 19g
- 95%
- Trans Fat
- 1/2g
- Cholesterol
- 60mg
- 20%
- Sodium
- 500mg
- 21%
- Potassium
- 660mg
- 19%
- Total Carbohydrate
- 15g
- 5%
- Dietary Fiber
- 3g
- 15%
- Sugars
- 11g
- Protein
- 20g
% Daily Value*:
- Vitamin A
- 130%
- 130%
- Vitamin C
- 15%
- 15%
- Calcium
- 60%
- 60%
- Iron
- 20%
- 20%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 9 1/2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved