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Roasted Beet Salad with Goat Cheese tossed with a light vinaigrette! Make this simple salad extraordinary by shaping sliced beets into Valentine XO and heart shapes!

Are you in the LOVE beets corner or will you pass on them? If you always say “no thanks” when offered beets, I bet it’s because you’ve boiled your beets. Cooking beets in a bath of boiling water will cook quicker, but I think roasting them brings out the flavors like no other cooking method.

Not only do these tender deep red beetroots taste delicious, but they are also fun to slice and make hearts or hugs and kisses Valentine shapes out of them!

Nothing says I think you’re swell more than the little sweet touches you add to the foods you serve. This is a fun and delicious way to show some extra foodie love, so get out your small cookie cutters and play with your food!

This salad will accompany any main dish, and is especially festive if you are planning a special dinner at home. Serve at a dinner party or enjoy at your private party for two!





Continue to Content Yield: 4 Roasted Beet Salad with Goat Cheese Print Prep Time 10 minutes Cook Time 50 minutes Total Time 1 hour Ingredients 3-4 (about 1 pound) small-medium size beets

6 ounces mixed baby greens

1/2 cup slivered almonds, lightly toasted

6 ounces goat cheese DRESSING 1/2 cup extra-virgin olive oil

1/4 cup red wine vinegar

2 teaspoons dijon mustard

1 teaspoon salt

1/2 teaspoon pepper Instructions Preheat the oven to 400 degrees and line a baking sheet with aluminum foil. Set aside. Wrap each beet in aluminum foil and place on baking sheet. Bake for 45-60 minutes or until a knife inserted in the middle of the beet penetrates easily. Remove from oven and let cool. Unwrap and peel the skin off with a sharp paring knife. Slice into 1/4" pieces and with a small cookie cutter shape each piece into desired shape. Dice the remaining beets for salad and set aside. In a small bowl, whisk together red wine vinegar, olive oil, mustard, salt and pepper. In a medium bowl toss salad with the diced beets (save the shaped ones to garnish) with enough dressing to lightly coat the lettuce and beets. Place individual plates and add additional dressing if desired. Top each plate with almonds, goat cheese and shaped beets. Season with additional salt and pepper if desired. Notes The dressing is enough for 8-12 servings. Depending on how much dressing you prefer on your salad. Did you make this recipe? If you like this recipe, don't forget to leave a review on the blog or share a photo and tag on @thefoodieaffair on Instagram