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Let's Make Beet Salad with Goat Cheese
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This amazing roasted beet and goat cheese salad is served with arugula, pears, and an amazing balsamic dressing. Easy and so delicious!
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  • 6 fresh beets
  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar
  • 2 tsp honey (more to taste)
  • 2 tsp Dijon mustard (or whole grain mustard)
  • Salt and pepper
  • 6 cups arugula
  • 1 pear, sliced (or apple)
  • 1/2 cup goat cheese, crumbled
  • 1/4 cup walnuts, chopped
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Let's Watch Beet Salad with Goat Cheese
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Step 1 Preheat the oven to 400 degrees. Scrub the beets well and remove the tops. Wrap each beet in aluminum foil and place it on a baking sheet. Bake for 45-60 minutes (depending on size) until you can easily insert a knife. Let cool until easy to handle. You can also use canned beets or refrigerated cooked beets for a quicker option.
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Step 2 Peel the beets and then cut them into bite-sized pieces. One easy way to do this is under running water. Just peel the skin back with your hands.
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Step 3 Make the vinaigrette: Whisk together the olive oil, balsamic vinegar, honey, mustard, salt, and pepper.
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Step 4 Assemble the salad with the arugula, beets, pears, walnuts, and goat cheese. Drizzle with vinaigrette. Season with salt and pepper as needed.
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