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 1-½ 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.
Recipe Notes
I used the toaster oven to roast the beets so I didn't have to heat up the kitchen.Serving size: ¼th recipeClick here to see your WW Points for this recipe and track it in the WW app or site.2*SmartPoints (Green plan)2*SmartPoints (Blue plan)2*SmartPoints (Purple plan)4*PointsPlus (Old plan)
Nutrition Facts
Marinated Roasted Beet Salad with Goat Cheese Recipe
Amount Per Serving (1 /4th recipe)
Calories 141Calories from Fat 68
% Daily Value*
Fat 7.6g12%
Carbohydrates 12.8g4%
Fiber 3.1g12%
Protein 6.7g13%
* Percent Daily Values are based on a 2000 calorie diet.