Roasted Beet Salad with Goat Cheese Vinaigrette

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 20 minutes
  • Total time 1 hour
  • Portion size 4 servings


Goat Cheese Vinaigrette:


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.)

Nutritional facts PER SERVING: about

  • Iron 2.5 mg
  • Fibre 7 g
  • Sodium 350 mg
  • Sugars 23 g
  • Protein 11 g
  • Calories 330
  • Total fat 18 g
  • Cholesterol 15 g
  • Saturated fat 6 g
  • Total carbohydrate 31 g
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Lunch & Dinner

Roasted Beet Salad with Goat Cheese Vinaigrette