Roasted Beet & Goat Cheese Salad

Roasted Beet & Goat Cheese Salad




Total Time: 1 hr

Prep Time: 15 mins

Cook Time: 45 mins

Yield: 4 servings

Dish Size: Nested Leaf Plate






  • 1 red beet
  • 1 gold beet
  • ¼ cup crumbled goat cheese
  • ⅓ cup walnuts, toasted
  • 4 cups spring mix lettuce


  • 1 tsp minced garlic
  • ¼ cup balsamic vinegar
  • 2 Tbsp olive oil
  • 1 tsp honey
  • ½ tsp Dijon mustard
  • ¼ tsp salt
  • ¼ tsp pepper





  1. Wrap each unpeeled beet in foil. Place directly on an oven rack and bake for 45 minutes at 425 degrees.
  2. Remove from oven and carefully unwrap foil to cool. Once slightly cooled run each one under cold water, gently rubbing the skin to remove it. Slice beets into ½-inch rounds. Set aside.
  3. For the dressing, place all ingredients in a high-speed blender. Blend until smooth and creamy, about 1 minute. Set aside.
  4. To assemble salad, place spring mix lettuce in your temp-tations® nested leaf plate. Top with sliced beets, goat cheese, and walnuts.
  5. Drizzle with dressing and serve.


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