Roasted Beet Salad

4.7 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 138.2
  • Total Fat: 11.9 g
  • Cholesterol: 8.7 mg
  • Sodium: 96.0 mg
  • Total Carbs: 4.0 g
  • Dietary Fiber: 1.2 g
  • Protein: 5.0 g

View full nutritional breakdown of Roasted Beet Salad calories by ingredient
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From "Simply Salads" by Jennifer Chandler. From "Simply Salads" by Jennifer Chandler.
Number of Servings: 6


    1/4 pound beets, trimmed and scrubbed
    1 5 oz bag sweet baby greens
    1 log (4 oz) goat cheese
    1/4 c walnuts

    1/2 shallot minced
    1 T lemon juice
    1 T orange juice
    1 t orange zest
    1/2 t dijon mustard
    2 T olive oil


preheat oven to 400 F. Wrap beets in foil and bake until soft (45 min to 1 hour). Coll and cut in quarters.

Make vinaigrette by whisking ingredients together.

You can toast the walnuts if desired or make candied walnuts by tossing with liquid sugar and toasting.

Divide greens on plates, top with beets, drizzle with vinaigrette, and crumble goat cheese and walnuts on top.

Number of Servings: 6

Recipe submitted by SparkPeople user ALISONSLP.

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Member Ratings For This Recipe

  • I opted out of the walnuts and used sunflower seeds. I used a raspberry shallot dressing instead and it worked great. - 7/5/10

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  • I used canned beets and for the dressing only the lemon juice (no orange juice/zest). This is a very filling salad with lots of flavor! - 7/23/08

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