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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If you like, add grilled chicken to make this rainbow-colored salad a main dish.


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


  1. Place halved 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 oven 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 arugula on 4 salad plates. Top with beets and crumbled goat cheese. Drizzle with half of the Lemon Vinaigrette. Sprinkle with walnuts. Serve immediately, passing remaining vinaigrette.

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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