Roasted Beet & Warm Goat Cheese Salad Recipe

Roasted Beet & Warm Goat Cheese Salad Recipe

Roasted Beet & Warm Goat Cheese Salad


Preparation Time: 15 mins
Cooking Time: 3 mins
Servings: 4


  • For The Beets:
  • 4 Medium Small Sized Beets
  • 1/8 Cup Olive Oil
  • Goat Cheese Coins:
  • 1 (4 Ounce) Log Soft Goat Cheese
  • 1/2 Cup Breadcrumbs


  • 4 Cups Baby Greens Of Choice
  • 1/2 Cup Thinly Sliced Radishes
  • 3/4 Cup Diced Cucumber
  • 4 Green Onions, About 1/3 Cup, Diced
  • 1/3 Cup Lightly Toasted Sliced Almonds


  • 1/3 Cup Olive Oil
  • 3 Tablespoons White Balsamic Vinegar
  • 1/2 Tablespoon Dried Oregano
  • Salt And Pepper To Taste


  1. Preheat oven to 375 degrees. F.
  2. Place the beets in a shallow baking dish, and pour the olive oil.
  3. Roll the beets to coat, and cover with aluminum foil.
  4. Bake until tender, about an hour to an hour and a half then remove from the oven and allow to cool to room temperature.
  5. Once the beets have cooled, use a sharp knife to peel them, and then cut into 1 inch pieces and set aside until needed.
  6. Cut the goat cheese into four equal pieces and then shape into coins.
  7. Roll the coins into the breadcrumbs and the refrigerate until needed.
  8. In a large bowl, toss the salad ingredients together.
  9. In a small bowl, whisk together the dressing ingredients.
  10. Preheat the oven to 375 degrees F.
  11. Use olive oil spray to lightly coat a foil lined baking sheet and then place the coins on top.
  12. Bake the coins for 3 to 4 minutes or until very soft and warm.
  13. Pour the dressing over the salad ingredients and toss to coat.
  14. Arrange the salad onto four plates, divide the beets on top, then use a spatula to move a coin from the baking sheet to top the salad and serve immediately.
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