My brother-in-law makes delicious roasted beet stacks with layers of goat cheese. They are fantastic alongside some barbecued beef. Inspired by his stacks, I have created a beet salad that I think accomplishes close to the same flavor experience but is less time-consuming if you are feeding a large crowd.
Recipe courtesy of Sarah Sharratt
Show: UpRooted
Print
Roasted Beet and Goat Cheese Salad with Honey Mustard Dressing
Total:
1 hr 40 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 40 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 2 large beets, greens removed
  • 1 tablespoon olive oil 
  • 1/2 cup light olive oil 
  • 1/4 cup honey 
  • 1/4 cup Dijon mustard 
  • 1/4 cup apple cider vinegar or white wine vinegar
  • Salt
  • 1/2 cup sunflower seeds 
  • 4 to 6 ounces mixed greens
  • 4 ounces fresh goat cheese, crumbled 

Directions

Preheat the oven to 350 degrees F.

Place each beet on a small piece of foil, drizzle with a little of the olive oil, and then wrap in the foil. Transfer the foil packets to a baking sheet. Roast until a knife can be easily inserted into the center of the beets, 45 minutes to 1 hour. Set aside to cool.

While the beets are cooking, make your dressing: Combine the light olive oil, honey, mustard, vinegar and 1 teaspoon salt in a blender. Blend until smooth. Set aside.

In a dry skillet over medium-low heat, toast the sunflower seeds until they become fragrant and start to color slightly, 3 to 5 minutes. Let cool.

Once the beets are cool enough to handle, peel the skins off with your hands or by rubbing the beets, one at a time, between two paper towels. Cut the peeled beets into roughly 1-inch cubes and set aside.

When ready to serve, place the mixed greens in a large serving bowl. Drizzle some of the dressing over the top and toss to combine. Top with the roasted beet cubes and the crumbled goat cheese. Drizzle with a little more of the dressing and sprinkle with the toasted sunflower seeds. (Once you've added the beets, be sure not to toss the salad, as they will discolor the goat cheese.) Serve immediately.

Cook's Note

Peeling roasted beets can be a messy job, so I like to use disposable kitchen gloves.

Trending Videos 6 Videos

Get the Recipe

The Ultimate Caramel Apple Pie 04:56

Impress your guests by baking the ultimate apple pie from Tyler Florence.

Similar Topics:
Pie

IDEAS YOU'LL LOVE

Pan-Roasted Chicken with Oranges and Rosemary

Recipe courtesy of Aida Mollenkamp

Roasted Beet and Goat Cheese Salad with Summer Greens

Recipe courtesy of Lynn Crawford

Beet and Goat Cheese Arugula Salad

Recipe courtesy of Giada De Laurentiis

Roasted Beet Salad with Oranges and Creamy Goat Cheese Dressing

Recipe courtesy of Kelsey Nixon

Salt-Roasted Beets with Whipped Goat Cheese and Pistachios

Recipe courtesy of The Purple Pig

Roasted Beet and Goat Cheese Dip with Chives and Thyme

Recipe courtesy of Dave Lieberman

Roasted Beet Salad with Blue Cheese

Recipe courtesy of Michael Chiarello

On TV

Sugar Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Unique Sweets

11am | 10c

Unique Sweets

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Unwrapped 2.0

3:30pm | 2:30c

Unwrapped 2.0

4:30pm | 3:30c
On Tonight
On Tonight

Challenge

8pm | 7c

Cupcake Wars

10pm | 9c

Extreme Cake Makers

11:30pm | 10:30c

Challenge

12am | 11c

Cupcake Wars

1am | 12c

Extreme Cake Makers

3:30am | 2:30c

So Much Pretty Food Here