Roasted Beet Salad Recipe

Name: Roasted Beet Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs beets; ⅓ cup vegetable oil or ⅓ cup canola oil; 2 tablespoons lemon juice; 1 garlic clove, minced; 1 tablespoon fresh dill, chopped; 1 tablespoon of fresh mint, chopped; 1 teaspoon salt; ¼ teaspoon pepper; ¼ cup goat cheese; 2 tablespoons chopped walnuts; 2 tablespoons of fresh mint, chopped

Servings: persons

2 lbs beets
⅓ cup vegetable oil or ⅓ cup canola oil
2 tablespoons lemon juice
1 garlic clove, minced
1 tablespoon fresh dill, chopped
1 tablespoon of fresh mint, chopped
1 teaspoon salt
¼ teaspoon pepper
¼ cup goat cheese
2 tablespoons chopped walnuts
2 tablespoons of fresh mint, chopped

1
Preheat oven to 400F.
2
Cut beets from stalks leaving about 1/2-inch on the beets.
3
Rinse beets and dry.
4
Wrap in foil and bake, about 1 1/2 hours, or until tender.
5
Cool slightly and rub skins off beets.
6
Cut beets in quarters or eighths, depending on the size.
7
Combine oil, lemon juice,garlic, herbs, salt and pepper.
8
Toss warm beets in mixture.
9
Place on serving dish.
10
Garnish with walnuts, goat cheese and mint.
11
Serve warm or room temperature.

294

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lbs beets, ⅓ cup vegetable oil or ⅓ cup canola oil, 2 tablespoons lemon juice, 1 garlic clove, minced, and more.

Yes, Roasted Beet Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Beet Salad

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