Marinated Roasted Beet Salad with Goat Cheese

WW Recipe of the Day: Roasted Beet Salad with Goat Cheese

Roasted beets, sliced and marinated in a simple vinaigrette, then topped with goat cheese and mint.

As soon as I spied this quick and easy recipe for marinated roasted beet salad with goat cheese and mint, I knew I wanted to make it since I had everything I needed on hand except the beets.

Want to save this recipe?

Just enter your email and get it sent to your inbox!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

I found the recipe in Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients (affiliate link) from Martha Stewart and the editors of Whole Living Magazine.

If you haven’t seen the book, it is definitely worth taking a peek. The 38 Power Foods are categorized into 5 chapters:

1. Vegetables
2. Fruits
3. Grains and Legumes
4. Nuts and Seeds
5. Eggs, Yogurt and Fish

Along with recipes for each ingredient, there’s interesting health information, as well as buying, storing, and preparation tips, making it a useful resource for anyone wanting to eat healthier.

So what are beets health benefits exactly?

Well, they’re low in calories, high in fiber, rich in iron, folic acid, and beta-carotene. Naturally sweet and delicious, they come in a rainbow of colors – red, white, golden and even candy cane striped (Chioggia).

Beets are full of powerful antioxidants and phytonutrients.

And their leafy greens are even more nutritious than the roots, so be sure to find a way to use them. (I usually just wash them, chop them and saute them like I would spinach or swiss chard.)

Recipe Notes

I did make a few minor changes to the recipe. First, instead of steaming the beets, I wrapped them in foil and roasted them in the toaster oven until tender because I think it’s easier.

I also reduced the olive oil called for from 2 tablespoons to 2 teaspoons, which was more than enough for our tastes.

Everyone really enjoyed this simple marinated roasted beet salad with goat cheese and mint, so it’s getting added to my “Make Again” file.

How Many Calories and WW Points in Roasted Beet Salad with Goat Cheese?

According to my calculations, each serving has about 141 calories.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)

2 SmartPoints (Green plan)
2 SmartPoints (Blue plan)
2 SmartPoints (Purple plan)
4 PointsPlus (Old plan)

Here’s one of my new favorite ways to enjoy roasted beets – Roasted Air Fryer Beets with Crumbled Feta

If you’ve made this Roasted Beet and Goat Cheese Salad, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

4.89 from 9 votes

Marinated Roasted Beet Salad with Goat Cheese Recipe

By Martha McKinnon | Simple Nourished Living

A simple salad of sliced roasted beets marinated in a simple vinaigrette and topped with goat cheese and mint.

Prep: 30 minutes mins

Cook: 1 hour hr 30 minutes mins

Total: 2 hours hrs

Servings: 4

Save RecipeSaved Recipe Comment Print Recipe

Want to save this recipe?

Just enter your email and get it sent to your inbox!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

Equipment

• Chef Knife
• Cutting Board
• Mixing Bowls

Cook ModePrevent your screen from going dark

Ingredients 

1x2x3x

• ▢ 1 pound beets, scrubbed
• ▢ 1 garlic clove
• ▢ 1 tablespoon sherry vinegar
• ▢ 2 teaspoons olive oil
• ▢ Salt and freshly ground black pepper
• ▢ 1/2 cup fresh mint leaves, coarsely chopped
• ▢ 2 ounces crumbled goat cheese (about 1/4 cup)

Instructions 

• Preheat the oven to 450F degrees.
• Cut the top of the beet greens off and save them for another recipe, if desired.
• Prick the skins of the beets a couple of times and then wrap the beets in aluminum foil.
• Place the foil packet of beets in the oven and roast until they are tender when pierced with the tip of a sharp knife, 1 to 1-1/2 hours, depending on the size of the beets.
• Remove the beets from the oven and when they are cool enough to handle, rub the skins and remove them. (They should slip off pretty easily.)
• Cut the beets into thin slices.
• In a bowl, combine the beets, garlic, vinegar and oil and salt and pepper to taste, tossing well to mix.
• Cover and refrigerate at least 3 hours.
• When ready to serve, remove and discard the garlic.
• Top the beets with mint and goat cheese.

Notes

Serving size: 1/4th recipe

WW Points: 3

Check the WW Points to see your WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

2 SmartPoints (Green plan)

2 SmartPoints (Blue plan)

2 SmartPoints (Purple plan)

4 PointsPlus (Old plan)

I used the toaster oven to roast the beets so I didn’t have to heat up the kitchen.

Nutrition

Serving: 1/4th recipe, Calories: 141kcal, Carbohydrates: 12.8g, Protein: 6.7g, Fat: 7.6g, Saturated Fat: 2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Cholesterol: 7mg, Sodium: 143mg, Potassium: 409mg, Fiber: 3.1g, Sugar: 8g, Vitamin A: 423IU, Vitamin C: 8mg, Calcium: 53mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad

Cuisine: American

Tried this recipe?Mention @simplenourishedliving or tag #simplenourishedliving!

If you like this marinated roasted beet salad, check out these WW friendly recipes:

• Tomato, Avocado, and Golden Beet Salad – a combination I never would have considered but the reviews are favorable so I want to give it a try (Weight Watchers)
• Quinoa, Beet and Arugula Salad – a yummy filling combination (LaaLoosh)
• Beet Recipes Even a Beet Hater Can Love – several easy, tasty healthy ways to with beets (New York Times)
• Winter Borscht Recipe – my first attempt making borscht, which turned our hearty and delicious (Simple Nourished Living)