Beet Salad

A great salad goes a long way for your health. Forget simply pulling lettuce out of a bag, placing it on a plate, and adding a creamy dressing. Try this beet salad. Your heart will thank you.


  • 1 Package Mixed Greens
  • 1 Large Beet
  • Crumbled Goat Cheese
  • 3 Olive Oil
  • ½Lemon
  • 1 Tablespoon Balsamic Vinegar
  • Dash of Salt and Pepper

Cooking Instructions:

Grab a 4X9” deep baking dish and preheat the oven to bake at 400 degrees. Cut the stalks off the beet and peel the beet. Cut the beet in half and place it in the baking dish (cut side down). Add a half inch of water and cover with aluminum foil. Once the oven is preheated, place the beets in the oven and set the timer for 40 minutes.

Once the timer goes off, pull the foil off and find a large mixing bowl. Once the beets have cooled, chop them into bite sized pieces.

For the dressing, take a small bowl and mix the olive oil, lemon, balsamic vinegar, and salt/pepper.    

Get the number of plates you wish to serve. Place an appropriate amount of mixed greens on each plate. Sprinkle a few beets around the top. Add a little dressing to each salad and sprinkle goat cheese.

Optional: Add a few crumbles of light blue cheese to the top. It will give it a little flare.

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