Roasted balsamic golden beet and honey goat cheese salad

Our garden is in full bloom and we are trying to eat only from our garden supplementing minimally from the store. When we got back from South Carolina, our speckled romaine lettuce and golden beets were ready to be harvested. So I made this beet salad and only had to supplement with the shallots produce wise.

To extend the life of our lettuce, instead of harvesting the whole head from the ground, we just cut off the top with scissors. It grows back very quickly and you can keep harvesting for weeks! This was the first time we’d tried this romaine and we weren’t disappointed. You could use any kind of lettuce. A salad mix would go well.

Our speckled romaine on the bottom left

These golden beets were SO sweet and so delicious. Baked with the balsamic vinegar and paired with the honey goat cheese, this may be my new favorite salad. If you aren’t a fan of beets and want to try liking them, I’d say start with the golden beets. They are sweeter and have less of an earthy flavor.


I like using the honey goat cheese, but regular goat cheese would work well too.

Roasted balsamic golden beet and honey goat cheese salad

For the salad:

6-8 small golden beets (or 3-4 large), peeled, cut in half and then into wedges
3-4 tbsp balsamic vinegar
olive oil
salt and pepper
1 head of lettuce of your choice or salad mix
1 medium-large shallot, sliced
1/3 cup pumpkin seeds
4 tablespoons honey goat cheese

For the dressing:

2 tbsp olive oil
1 tbsp flax seed oil
2 tbsp balsamic vinegar
1 tbsp dijon mustard
1 1/2 tbsp honey
salt and pepper

Preheat the oven to 400 degrees.

Peel the beets, cut in half and then cut those into about the size of lemon wedges. Toss with the balsamic vinegar, olive oil and some salt and pepper. Place on a foil lined baking sheet and bake for about 20-30 minutes or until the beets are fork tender. Remove them from the oven and let them cool.

To make the salad, chop the lettuce and place in a large serving bowl. Top with the sliced shallot, pumpkin seeds, and crumble the goat cheese.

Whisk the ingredients for the dressing until uniform.

Finally, add the cooled beets, toss with the dressing and serve.


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