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Roasted Beet and Goat Cheese Salad with Balsalmic Vinaigrette

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By Brooke Lark
Updated May 21, 2013
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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
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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

  • Step 
    1
    Preheat 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.
  • Step 
    2
    Remove 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.
  • Step 
    3
    Arrange 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
1
*Percent Daily Values are based on a 2,000 calorie diet.

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