Roasted Beet Salad




Prep Time: 20 mins

Cook Time: 45 mins

Total Time: 1 hr 5 mins

Yield: 4-6 servings

Dish Size: 1- or 2-Quart Baker





  • 6-8 small to medium red beets
  • 1 thinly sliced red onion
  • ¾ cup olive oil
  • ¼ cup red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp salt
  • ½ tsp black pepper
  • 3-4 sprigs fresh thyme (or 1 tsp dried thyme)
  • ¼ - ½ cup goat cheese chunks





  1. Rinse beets and remove greens (save to steam or sauté in a different recipe).
  2. Place beets and 1 cup of water in a 1- or 2-quart temp-tations® baker and bake in a preheated 400°F for 45 minutes or until just fork tender.
  3. Cool for 5-10 minutes. Under cool running water use your fingers to pop the skins off the beets.
  4. Cut beets in half, then slice thinly. Combine beets and sliced red onion in a medium-size bowl.
  5. In a small bowl whisk oil, vinegar, mustard, salt, pepper, and thyme. Pour over beets and onion; toss lightly to combine.
  6. At this point you can finish plating and serve or chill in fridge until later.
  7. Plate on Boston or romaine lettuce. Top with goat cheese.