Goat Cheese and Roasted Beet Salad with Lemon Vinaigrette | Midwest Living

Goat Cheese and Roasted Beet Salad with Lemon Vinaigrette

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Goat Cheese and Roasted Beet Salad with Lemon Vinaigrette

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  • Yield: 2/3 cup
  • Prep 20 mins
  • Bake 40 mins
  • Broil 2 mins

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Serve this side dish when you want to add some color to your plate. It's delicious with grilled or roasted beef or chicken.


  • 1 pound red, yellow and/or candy-striped beets, rinsed and trimmed
  • 2 tablespoons extra-virgin olive oil
  • 9 cups arugula, watercress, baby spinach, and/or mesclun
  • 1 8 - ounce log Capriole Fresh Goat Cheese or other goat cheese
  • 1/3 cup broken walnuts, toasted
  • Lemon Vinaigrette (recipe follows)


  1. Cut beets in half. Place beets in a single layer in a shallow baking pan. Drizzle with the olive oil; toss to coat. Cover with foil and roast in a 425 degrees F for 25 minutes. Uncover and roast about 15 minutes more or until fork-tender. Cool; peel and slice 1/4-inch thick. Set aside.
  2. Arrange greens on 4 individual salad plates. Top with beets and crumbled goat cheese. Drizzle with half of the Lemon Vinaigrette. Sprinkle with walnuts. Serve immediately. Pass remaining vinaigrette. Makes 4 side-dish servings.

Lemon Vinaigrette


  • 1/2 cup olive oil
  • 1 teaspoon finely shredded lemon peel
  • 1/3 cup lemon juice
  • 4 cloves garlic, mnced
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper


  1. In small screw-top jar combine olive oil, finely shredded lemon peel, lemon juice, garlic, sugar, salt, and ground black pepper. Cover; shake well.

Nutrition Facts

(Goat Cheese and Roasted Beet Salad with Lemon Vinaigrette)

cal. (kcal) 516, pro. (g) 15, sat. fat (g) 12, sodium (mg) 481, fiber (g) 5, carb. (g) 20, Fat, total (g) 43, calcium (mg) 182, chol. (mg) 26, iron (mg) 3, vit. A (IU) 1069, vit. C (mg) 18

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