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Summer season is salad season for me and this roasted beet and goat cheese salad is simple and delicious. Beets are a nutritional powerhouse filled with vitamins, minerals, and antioxidants, or molecules that help prevent certain diseases by fighting off the damage inflicted by free radicals. The prep and cooking time is about an hour so plan to prepare this recipe far in advance. The beets need about 45 minutes in the oven to become easy and tender to slice. 

Course Salad
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 260 kcal
Author Jerlyn Jones


  • 4 small beets
  • 8 cups mixed salad greens (washed)
  • 2 Tbsp crumbled goat cheese
  • 1/4 cup raw almonds (toasted)
  • 1/4 cup balsamic vinegar


  1. Preheat oven to 375 degrees. Place a parchment sheet on baking sheet.

  2. Wrap beets in aluminum foil and place them on the baking sheet. Place almonds on the baking sheet for 3-4 minutes. 

  3. Roast beets for 45-50 minutes or until tender. Remove the beets from the oven and set aside. Once the beets are cool, peel the skin off and cut into 1/2-inch chunks.

  4. In a large bowl, add the mixed greens and beet chunks. Pour the balsamic vinegar over the salad and toss to coat.

  5. Divide the salad among 4 plates. Top each salad with 1/2 Tbsp goat cheese, and 1 Tbsp silvered almonds.

The Lifestyle Dietitian Notes

Add roasted or grilled chicken breasts to the salad for additional protein.