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Glazed Roasted Beets, Basil and Goat Cheese Salad


The earthy beets, spicy basil, creamy goat cheese and sour-sweet balsamic glaze make this salad with complimentary layers of flavors and textures.













Low Cholesterol, Trans-fat Free


1 pound beets
about 3 medium to large sized
6 cups red lettuce
or mixed greens, torn into bite size, one head
¼ cup balsamic vinegar
reduction, boil 1/2 cup of balsamic vinegar for about 15 minutes, will have about 1/4 cup of reduction
2 tablespoons olive oil, extra-virgin
good quality
1 x salt and black pepper
to taste
1 bunch basil
leaves, fresh, loosely packed about 1 cup, sliced thinly, chiffonade
4 ounces goat (chevre) cheese


Preheat oven to 350℉ (180℃) degrees.

Trim ends off the beets and rinse well.

Put on top of a sheet of aluminum foil, drizzle some vegetable oil and sprinkle some salt and black pepper over the beets. Toss to coat.

Wrap with the foil to seal and roast for about 1 hour or until fork-tender.

Let cool enough to handle.

With your fingers, under running water the skins will slip off.

Cut into ¼ inch slices or semi-circles depending on the size of the beets.

Toss beet slices with balsamic glaze (cut with a bit of olive oil if it's too thick) until evenly coated. Season the beets with salt and black pepper.

Toss mixed greens or lettuce with a small amount of olive oil in large mixing bowl.

Season with salt and freshly ground black pepper to taste.

Divide greens among salad bowls or plates.

Place beets slices, basil and crumbled goat cheese on top.

Serve at room temperature.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 164g (5.8 oz)
Amount per Serving
Calories 19658% of calories from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 194mg 8%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 9%
Sugars g
Protein 14g
Vitamin A 7% Vitamin C 7%
Calcium 6% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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