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Home » Recipes » Vegetarian

Roasted Beets with Goat Cheese and Balsamic

Published: Jul 19, 2020 · Modified: Nov 2, 2022 by Maxine Dubois · This post may contain affiliate links Leave a Comment

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This Roasted Beets with Goat Cheese and Balsamic Salad is made with beets, walnuts, goat cheese, arugula, olive oil and vinegar.

This Roasted Beets with Goat Cheese and Balsamic Salad is made with beets, walnuts, goat cheese, arugula, olive oil and vinegar.

How do you roast beets?

You can do so in the oven or on the grill. I feel that roasting the beets bring out the more sweeter side. The oven would work perfectly fine as well. Other people boil beets, but I think roasting them in either an oven or a grill is better. 

I used about 6 beets and wrapped them each aluminum foil. The type of beet you should pick is a hard beet. They will become soft and squishy after roasting. Some people even incorporate beets in pasta dishes to get a pink pasta!

We actually roasted the beets the day before and kept them in the refrigerator for a day. Beets can be refrigerated for up to a week after roasting. I usually prefer to eat beets room temperature, so I usually take them out 1 hour before eating them. I slice them, put them in a plate with olive oil and salt, and let them sit with cling wrap for 1 hour. This is the BEST way to make the Beet and goat cheese salad!

How to make Roasted Beets with Goat Cheese and Balsamic Salad

If you decide to grill the beets, you will need to cut off the leafy tops close to the top of the beet. Scrub the beets throughly and wrap them in aluminum foil completely. Place on the grill at 400 F, close and roast for 45 minutes. Alternatively in the oven, you will preheat the oven to 400 F and on a baking sheet, place the wrapped beet and leave in for 50 to 60 minutes. You will know the beets are done when you can poke easily with a fork. When I take the beets out, I like to still leave them on the counter still wrapped for another hour. Remember, small beets will cook longer than large beets!

To make the salad, add the roasted, sliced beets, walnuts, goat cheese, lettuce, olive oil, vinegar, and salt and pepper. 

This Roasted Beets with Goat Cheese and Balsamic Salad is made with beets, walnuts, goat cheese, arugula, olive oil and vinegar.
This Roasted Beets with Goat Cheese and Balsamic Salad is made with beets, walnuts, goat cheese, arugula, olive oil and vinegar.

Other dishes to try

  • WHITE BEAN AND ARUGULA SALAD
  • QUINOA SALAD IN INSTANT POT
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Roasted Beets with Goat Cheese and Balsamic


  • Author: Maxine Dubois
  • Total Time: 1 Hour 5 minutes
  • Yield: 3 servings 1x
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Description

This Roasted Beets with Goat Cheese and Balsamic Salad is made with beets, walnuts, goat cheese, romaine lettuce, arugula, olive oil and vinegar. 


Ingredients

Scale
  • 6 beets, roasted and sliced (or buy them cooked)
  • ½ cup of walnuts
  • ⅓ cup of goat cheese
  • 2 cup of romaine lettuce, chopped
  • 4 cups of arugula
  • 3 tablespoons of olive oil
  • 3 tablespoons of balsamic vinegar
  • Salt and pepper

Instructions

  1. If you decide to grill the beets, you will need to cut off the leafy tops close to the top of the beet. Scrub the beets throughly and wrap them in aluminum foil completely. Place on the grill at 400 F, close and roast for 45 minutes. Alternatively in the oven, you will preheat the oven to 400 F and on a baking sheet, place the wrapped beet and leave in for 50 to 60 minutes. You will know the beets are done when you can poke easily with a fork. When I take the beets out, I like to still leave them on the counter still wrapped for another hour. Remember, small beets will cook longer than large beets!
  2. To make the salad, add the roasted sliced beets, walnuts, goat cheese, lettuce, oil, vinegar, and salt and pepper. 

Notes

  • I usually prefer to eat beets room temperature, so I usually take them out 1 hour before eating them. I slice them, put them in a plate with olive oil and salt, and let them sit with cling wrap for 1 hour. 
  • Optional dressing:
    • ¼ cup olive oil
    • 2 tablespoon balsamic vinegar
    • 1 tablespoon lemon juice
    • 1 teaspoon dijon mustard
    • 1 teaspoon salt
  • Prep Time: 1 Hour
  • Cook Time: 5 minutes
  • Category: Lunch
  • Method: Salad
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 290.5
  • Sugar: 1.7 g
  • Sodium: 466.6 mg
  • Fat: 18.3 g
  • Saturated Fat: 7.1 g
  • Carbohydrates: 22.8 g
  • Fiber: 4.9 g
  • Protein: 11.9 g
  • Cholesterol: 19.6 mg

Did you make this recipe?

Tag @cilantro.parsley on Instagram and hashtag it #cilantroparsley

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Hi, I'm Maxine!

I am a Mexican American recipe creator & food blogger dedicated to cultivating the cooking experience. I love Latin recipes and inspiring you to cook them by incorporating videos to simplify and share my recipes.  My favorite cuisines are Mexican and Italian, which is why I came up with the name Cilantro Parsley!

You can also find me on Instagram, Pinterest, Facebook & Youtube

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