Roasted Beet Salad with Goat Cheese

I first made this concoction a few weeks back for a dinner party.  It was pretty tasty so it seemed like a good repeat for the Thanksgiving holiday.

Roasted Beet Salad with Goat Cheese

(serves 10-12)

4-5 medium to large red beets

3-4 medium to large golden beets

1/3 cup of chopped scallions

3 oz of goat cheese (or more if you’d like)

olive oil



Orange Vinaigrette

2/3 cup of olive oil

1/4 cup balsamic vinegar

1/4 cup orange juice

1 tbsp grated orange zest

1 tsp honey



*note that vinaigrette ingredients are not exact measurements and I always suggest adjusting the additions based on your taste buds. I like things acidic so I tend to add more vinegar. I also don’t really know if the above were my exact measurements.

The Method

1) Preheat oven to 425F

2) Wash your beets and wrap them in individual foil packets with a sprinkle of salt and splash of olive oil

All by myselffffff

3) Assemble on a cookie sheet and roast for 1 1/2 hours to 2 hours

Waiting for the sauna

4) Let cool and peel the skins off

Properly roasted

5) Dice the cooked beets into 1/2 inch cubes

Bite Sized

6) Add scallions

7) Whisk the vinaigrette ingredients and adjust flavors to taste.

8) Pour the vinaigrette over the beets and scallions

9) Crumble goat cheese into the beet salad

10) Add salt and pepper to taste

Yum : )


2 thoughts on “Roasted Beet Salad with Goat Cheese

  1. Pingback: Turkey Fest Part II « liznomstreats

  2. Pingback: Turkey Fest Part III – The Big Day! « liznomstreats

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