Roasted Beet Salad with Herbed Goat Cheese and Dijon Dressing

Emily Woody


2 lbs beets

1 package herbed goat cheese, approx. 100 grams 

125 ml olive oil

45 ml apple cider vinegar

10 ml maple syrup

10 grams Dijon mustard

1/4 tsp salt

95 grams toasted pumpkin seeds, hazelnuts, or walnuts 

Makes 8 servings



Preheat the oven to 400f. Choose an oven-safe pot with a lid to roast the beets in. Cast Iron pots work very well.

Select beets that are all roughly the same size. Cut the roots and stems off of the beets, then place inside of your pot. With the lid on, place in the center of the oven and roast for about 1 hour, or until a fork easily pierces the largest beets.

Remove the beets from the oven and let them cool with the lid on. 

While beets are cooling, make the dressing. Add the olive oil, apple cider vinegar, maple syrup, dijon, and salt to a jar. Shake thoroughly. 

Toast your seeds or nuts and then set aside. 

Once cooled enough to handle, rub the skins off using your hands. Then slice into bite-sized pieces. 

Drizzle the dressing over the beets and toss to coat thoroughly. It is best to only dress the amount of beets you will be eating right away, save the rest of the beets for another meal and dress them right before serving. 

Add the goat cheese and toasted seeds or nuts to the dressed beets and serve.