Roasted Beet Salad With Goat Cheese Vinaigrette

This Roasted Beet Salad With Goat Cheese Vinaigrette is a delicious and easy salad which takes little time and is a great meatless main course. This Roasted Beet Salad With Goat Cheese Vinaigrette uses beets, goat cheese, for a main dish salad, Feel free to include more of your favorite vegetables too.


  • 3/4 lbs each red and yellow beets , peeled and cut into wedges
  • 1 tablespoon olive oil
  • salt and pepper
  • 1 Empire apple , thinly sliced
  • 1 small red onion , thinly sliced
  • 1 tablespoon liquid honey
  • 1/3 cup walnuts , toasted and coarsely chopped
  • 1/4 cup fresh dill fronds

Goat Cheese Vinaigrette:

  • 125 g soft goat cheese , crumbled
  • 1/3 cup fresh dill (approx)
  • 1/4 cup 2% plain yogurt
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • salt and pepper


Preheat oven to 400°F. Place beets on parchment paper-lined baking sheet. Drizzle with olive oil. Season with salt and pepper; toss gently to coat well. Spread out in single layer; bake, stirring halfway through, until tender, 40 to 50 minutes. Let cool.

Divide roasted beets among plates or bowls; top with sliced apple and onion. Drizzle with honey; sprinkle with walnuts and dill. Serve with vinaigrette.

Goat Cheese Vinaigrette

In food processor or blender, mix together goat cheese, dill, yogurt, olive oil and lemon juice. Season with salt and pepper. Garnish with dill. (Make-ahead: Can be refrigerated for up to 3 days.)



Iron2.5 mg, Fibre7 g, Sodium350 mg, Sugars23 g, Protein11 g, Calories330, Total fat18 g, Cholesterol15 g, Saturated fat6 g, Total carbohydrate31 g

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