Roasted Beet Salad

 In Beets, Recipes, Uncategorized
Roasted Beet Salad

Yield: 6


  • 1 Tbsp Extra Virgin Olive Oil
  • 2 cups Baby Beets, stems removed and scrubbed clean
  • Kosher Salt To Taste
  • Black Pepper To Taste
  • 8 cups Mixed Greens or Mache
  • 1 cup Baby Arugula
  • ¼ cup Quark or Chevre Cheese, crumbled
  • Vinaigrette:
  • 2 Tbsp Lemon Juice
  • 1 Tbsp Apple Cider Vinegar
  • 1 tsp Dijon Mustard
  • Pinch of Kosher Salt
  • 1/3 cup Extra Virgin Olive Oil


  1. Preheat oven to 375F.
  2. Halve or quarter beets, depending on the size. Place on a baking sheet and drizzle with olive oil and sprinkle with salt and pepper.
  3. Slide baking sheet into oven. Roast for 30-40 minutes until tender and are easily pierced with a fork. Set aside to cool.
  4. For vinaigrette: In a small bowl, whisk lemon juice, vinegar, dijon, and salt to combine. When well mixed, slowly drizzle in olive oil, whisking vigorously until emulsified. Set aside and reserve for later.
  5. In a large bowl, toss the greens/mache, baby arugula, and beets with the vinaigrette and season with salt and pepper. Crumble cheese on top of the salad prior to serving.
  6. Serve and enjoy.