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Roasted Heirloom Beet & Goat Cheese Salad

The sweetness of these roasted beets contrasted by the tangy goat cheese makes this the perfect Spring salad.

Course Salad
Cuisine American
Keyword Beets, goat cheese, Salad, Spring salad
Cook Time 2 hours
Servings 6 servings
Author The Tiny Fairy


  • 6 medium beets (golden and red), cleaned and trimmed
  • 4 Tablespoons olive oil
  • 2 Tablespoons shallots, minced
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons red wine vinegar
  • 1/4 teaspoon sugar
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon fresh ground black pepper
  • 4 ounces goat cheese
  • Garnish: microgreens


  1. Preheat oven to 425°. Sort beets by color and wrap in foil. Place the two packets of beets in the center rack and roast until tender - about 1 1/2 -2 hours. Remove from oven and allow to cool before handling.

    Note: Beets can stain your hands and clothing. I like to use gloves and an apron when handling beets.

  2. Making the Vinaigrette: Combine the olive oil, shallots, lemon juice, red wine vinegar, sugar, salt and pepper in a mason jar and shake vigorously to blend. Set aside.

  3. Once cooled, remove the skins from the beets and cut into 1/4 inch thick slices. Place in two separate bowls by color. Add 1/3 of the vinaigrette to each bowl and toss to coat the beets.

    Note: If you are not serving the salad immediately, cover and refrigerate overnight. Assemble the next day.

  4. Arrange the beets on a serving platter, drizzle with extra vinaigrette, crumble the goat cheese in pieces and scatter on top of the beets. Garnish with microgreens and a little finishing salt and pepper, if desired.