Roasted Beet Salad with Herbs and Spinach

Roasted beets are paired with goat cheese and a simple lemon mustard vinaigrette for a warm fall salad.

  • Author: Erin Alderson
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 2 servings 1x
  • Category: Salad


  • 3 small beets (about 1 pound)
  • 1 tablespoon olive oil
  • 1 cup cooked white beans (drained and rinsed if using canned)
  • 2 large handfuls of spinach
  • 1 ounce goat cheese
  • 1 tablespoon finely minced parsley
  • 1 tablespoon finely minced chives
  • 1 tablespoon finely minced dill

Lemon mustard vinaigrette

  • Juice 1 lemon
  • 2 tbsp olive oil
  • 1 teaspoon mustard


  1. Preheat oven to 400°F.
  2. Trim ends of beets and dice into 1/4 inch pieces. Place in a roasting pan. Toss with olive oil until well coated. Roast for 25 to 35 minutes, until fork tender. Remove from oven and let cool.
  3. In a small bowl or jar, combine lemon juice, olive oil and mustard. Whisk or shake to combine.
  4. Place spinach, white beans, and beets in a large bowl. Sprinkle goat cheese and herbs into bowl. Drizzle with lemon mustard vinaigrette and toss to combine.


Tips & Tricks: Golden beets have a lovely sweetness without the intensely earthy beet flavor. Slightly under roasted beets have a lovely crunch that adds great texture to this salad without croutons. Roast 15 to 20 minutes, or until your desired doneness.

Stock up: get the pantry ingredients you will need: olive oil, white beans, beets

Nutrition: get the information.