Beet Salad with Goat Cheese

Roasted Beet Salad with Goat Cheese and a delicious yet easy lemon vinaigrette with sliced red onions and salty feta cheese.

You’ll love this beet salad served alongside Lemon Greek Chicken Skewers or Lemon Dill Salmon. Such a fun and easy side dish with lots of flavor.

Beet Salad with Goat Cheese  Roasted Beet Salad with Goat Cheese Recipe

One of the richest flavored vegetables I absolutely love are beets. A couple of months ago I went to a local olive oil farm here in Sacramento with a good friend of mine, Elise from Simply Recipes. We got a tour of the plant, got to watch them actually make olive oil and learned about the processes involved in producing high quality oils.

Then we got to enjoy the best lunch I’ve had in as long as I can remember. The in house chef prepared an amazing roasted beet salad with pressed grilled feta that I actually dreamed about.

In the absence of that amazing recipe I decided I’d create a fun and easy Roasted Beet Salad with Goat Cheese.

Even with the olive oil, this is still just 2 points per serving. I actually counted the points for all of the olive oil but the beets will mostly not use it and we end up discarding the skin which absorbs some of it too.

Either way, the delicious lemony olive oil dressing is so easy it hardly even qualifies as one. The roasted beets offer so much of the flavor that you don’t need to work too hard to dress them up.

The crumbled goat cheese offers a briny and creamy counterpart to the super flavorful beets.

Roasted Beet Salad Recipe

What to serve with Beet Salad with Goat Cheese:

We LOVE serving this with grilled chicken and roasted carrots and corn.

How to Roast Beets:

  1. Preheat oven to 400 degrees F.
  2. Wrap beets in aluminum foil and add 1 teaspoon of olive oil to each packet.
  3. Place on a baking sheet, and roast in the oven until cooked through, approximately 60-65 minutes.
  4. Remove from the oven, let cool completely before peeling and serving.

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Beet Salad with Goat Cheese Recipe

Roasted Beet Salad with Goat Cheese and a delicious yet easy lemon vinaigrette with sliced red onions and salty feta cheese.
Yield 6 servings
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes


  • 6 red beets scrubbed and trimmed
  • 2 1/2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1/2 red onion sliced
  • 1/4 cup goat cheese crumbled


  • Heat the oven to 400 degrees.
  • Wrap each beet loosely in foil.
  • Add 1 ½ tablespoons of olive oil to the beets (almost 1 teaspoon in each packet).
  • Close the foil packet tightly to keep steam in.
  • Bake for 60-65 minutes.
  • Let cool completely then use the back of a spoon to scrape off the skins.
  • Cut into one inch cubes, then add the remaining tablespoon of olive oil, lemon juice, salt and pepper to the beets and toss gently.
  • Add the onions and goat cheese and serve.


Serving: 1/6th recipe | Calories: 116kcal | Carbohydrates: 11.3g | Protein: 2.7g | Fat: 7.4g | Saturated Fat: 1.8g | Cholesterol: 6mg | Sodium: 342mg | Fiber: 2.2g | Sugar: 8.7g
Roasted Beet Salad Recipe
Beet Salad with Goat Cheese Recipe

About the Author: Sabrina Snyder

Sabrina is a trained professional chef who has cooked for private clients for over a dozen years. Experienced in handling dietary restrictions, allergies and picky kid eaters, she's well versed in coming up with healthy, yet flavorful recipes.


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    1. Sorry, Sue! I must have gotten distracted by the memory of that delicious feta salad I had – the recipe has been corrected (and it’s just for goat cheese!)

  1. Sabrina,
    I am so happy I found you! I went back to WW for the 100th time and I love to cook.
    This weekend I made 3 of your recipes ((Strawberry Poke Cake, Turkey Chili and Greek Chickpea Salad. YUM! So delicious!
    These recipes have made me feel as if I’m not really dieting.
    I’m adding this beet salad to next week’s shopping list.  Thank you!

    1. Thanks so much, Amy! I’m always happy to hear when I’ve helped make someone’s WW journey more delicious!

      1. 5 stars
        Absolutely delicious! So simple, but so good. Used feta cheese as we don’t care for goat cheese. Will definitely make again.

  2. I love the dressing on this salad–so bright and fresh. I could use it on so many other dishes.

  3. 5 stars
    I made this tonight with red and gold beets. It was awesome!!!!!!!!! I love beets but have never made them. Omgoodness SO awesome!! Will make over and over!!

  4. 5 stars
    Love this and made a double batch with panko crispy chicken & lemon. I used a mandolian to make shallots (substitute) paper thin and sweated themout with a dash of red wine vinegar before adding.

  5. Hello- can you explain the purpose of putting the oil in the foil packets? I just finished roasting the beets and am dreading throwing away all that good olive oil…

  6. Goat or feta? The intro to your recipe mentions both kinds of cheese but the list of ingredients only mentions one. Did you actually use both?
    “Roasted Beet Salad with Goat Cheese and a delicious yet easy lemon vinaigrette with sliced red onions and salty feta cheese.”

  7. 5 stars
    This is yummy, but there is literally no need to use olive oil to roast the beets. Just wash them off and wrap in foil while still damp. As long as you roast them long enough, the skins will come right off.