The Fresh Exchange Blog

Just 5: Roasted Beet Salad


Roasted Beet Salad  |  The Fresh Exchange

You want to know something about me? I have a beet obsession. Yup it is true. I kind of love those earthy little root vegetables and all their color. It was not always that way though. As a kid and college kid I wouldn’t have touched those things with a ten-foot pole. It was not till we started getting them by the bushel this Summer in our CSA box that I figured it was time to figure out how to eat these things. So I did some research and learned I could roast them in Balsamic (I love to roast them in this Raspberry one from Fustini’s) and my goodness it is so simple, but so yum. Then when I came across this recipe from Giada I became obsessed. So this recipe is a little twist on her recipe because sometimes (especially this time of year) we don’t always have the best looking lettuce so I change it up to be a little more stripped down.

Roasted Beet Salad  |  The Fresh Exchange

To make this yummy salad you will need the following:

2-3 small to medium beets
4 tablespoons of Balsamic
1/2 cup Spanish Almonds (they are found at gourmet grocery stories but you can use almost any kind of nut you want)
1/4 cup goat cheese 

Roasted Beet Salad  |  The Fresh Exchange

To begin preheat oven to 400 degrees. Then peel and chop up the beets roughly to somewhere between 1-2 inch cubes. Then place them in the bowl and pour on 2 tablespoons of the balsamic. Stir and make sure all pieces are well coated. Once oven is heated place the beets in the oven on a oven safe dish. Let bake for 12-15 minutes till the beets are softened and smell fragrant.

Roasted Beet Salad  |  The Fresh Exchange

As the beets are cooking for ahead and begin chopping the avocado in cubes and prepping the other ingredients to be plated.

Once beets are done let them cool for a few minutes and then place on to plates layered with beets on bottom, then avocado, nuts, and goat cheese sprinkled on top. Finally drizzle the balsamic on each salad. The recipe should make 2 meal size salads or 4 side size salads.

Roasted Beet Salad  |  The Fresh Exchange

Say hello to one of my favorite food combos in the world. Light, fresh, earthy, and creamy in the most natural ways.


Leave a comment

  1. Hmmm this looks really good. The perfect (and healthy) comfort food for these last days of winter…

  2. Beautiful photography—I love that first image!

  3. For some reason I can’t recall what a beet tastes like…I don’t know if I’ve even had a beet before either?!?! I’ll have to try this salad so I can find out!! =)

  4. I wish I liked beets but I just don’t 🙁 Love the photography too (although that one beet looked like a mouse at first and I freaked out) haha

  5. Beautiful photography on this post!!

  6. This looks delicious! I love beets, they’re just so great with goat cheese. Never tried them with almonds, but pistachios are surprisingly a great pairing.

  7. Jennalou

    I’m just coming around to beet, though I still have to convince my husband. Can’t wait to try this.

  8. Hmm… I always hated beets as a kid, but haven’t tried them in ages. This looks really good though. Maybe I’ll have to give them another chance!

    By the way, I just wanted to say that your blog is one of my absolute favorites. I love your style and simplicity!

  9. Amy

    beets are my favorite! sometimes I eat the pickled ones straight outta the jar! I will definitely be making this. also I have been loving the food styling and photography in this series lately. just gorgeous! 🙂

  10. I love your just fives, Megan! As a mum of 3 kiddos who loves creating art in the kitchen, I appreciate that your recipes are pretty on the eyes, but quick to assemble. Keep them coming, friend!

  11. Lately I have been all about beets + goat cheese. Thanks for the recipe! Adding avocados to this situation makes everything more exciting 🙂

  12. I made this this weekend and it turned out great! Thanks for the wonderful recipe!

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