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.
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.
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:
- Preheat oven to 400 degrees F.
- Wrap beets in aluminum foil and add 1 teaspoon of olive oil to each packet.
- Place on a baking sheet, and roast in the oven until cooked through, approximately 60-65 minutes.
- Remove from the oven, let cool completely before peeling and serving.
More Easy Salad Recipes:
- 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.
I’m confused. Is this calculated with feta or goat cheese?
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!)
Such amazing flavors without having any guilt! I love beets!
This beet salad looks like my kind of salad!
This beet salad is a must make for my BBQ’s this Summer!
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!
Thanks so much, Amy! I’m always happy to hear when I’ve helped make someone’s WW journey more delicious!
Absolutely delicious! So simple, but so good. Used feta cheese as we don’t care for goat cheese. Will definitely make again.
I haven’t had a beet in so long… which is crazy because I love them! Trying this soon!
I love the dressing on this salad–so bright and fresh. I could use it on so many other dishes.
I would love to try this! Such a gorgeous salad!
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!!
So glad you enjoyed it!
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.
I’m so glad you enjoyed it! This is one of my favorite recipes! Love the pairing too.
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…
Would boiling beets on stovetop alter the taste? Or do you recommend sticking to oven baked for this one
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.”
Oh, no I’m sorry, it’s made with goat cheese, I’ll correct that.
Excellent. I added spinach and dropped the red onion. Delicious
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.
This is a great summer salad (made easy by getting the pre-cooked beets from Costco)