Roasted Beet & Goat Cheese Salad

Roasted Beet & Goat Cheese Salad

  • Prep Time 15 minutes
  • Cook Time 30 minutes

Ingredients   Serving Size: 4

  • 1/2 cup Wish-Bone® Balsamic Vinaigrette Dressing, divided
  • 1 lb. beets, peeled and cut to 1-inch chunks*
  • 1 head Boston lettuce leaves, torn
  • 2 cups baby spinach leaves
  • 1 medium grapefruit, peeled and sectioned
  • 4 ounces crumbled goat cheese
  • 1/2 cup finely chopped pecans, toasted


  1. Preheat oven to 400°. Line jelly-roll pan with aluminum foil. Combine 2 tablespoons Wish-Bone® Balsamic Vinaigrette Dressing with beets. Roast 30 minutes or until beets are tender.
  2. Arrange lettuce and spinach on serving platter. Top with grapefruit, warm beets, goat cheese and pecans. Just before serving, drizzle with remaining Dressing. Garnish, if desired, with 1/2 cup pomegranate seeds.

*SUBSTITUTION: Use 1 jar (16-oz.) beets, drained, instead of fresh beets and omit the roasting step.

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