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Beet Salad with Goat Cheese, Dill & Almonds

The sweet, earthy flavor of beets shines alongside goat cheese and fresh dill in this easy Greek-inspired beet salad. If you don't have time to roast beets, look for precooked beets in the fresh produce section.
Prep Time 15 mins
Cook Time 1 hr 10 mins


  • 2 lbs Medium Beets scrubbed
  • 3 tbsp Olive Oil extra virgin
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/3 cup Goat Cheese
  • 2 tbsp Chopped Fresh Dill
  • 2 tbsp Almonds sliced
  • 2 tbsp Balsalmic Vinegar


  • Preheat oven to 400 degrees F.
  • Wrap beets individually in foil and place on a rimmed baking sheet. Bake until tender, 1 to 1 1/4 hours. When cool enough to handle, peel and cut into 1/2-inch cubes.
  • Whisk oil, vinegar, salt and pepper in a large bowl. Add the beets, goat cheese, almonds and toss to coat. Serve sprinkled with dill.


To make ahead: Prepare through Step 2 and refrigerate for up to 2 days.
Keyword Egg Free, Gluten Free, High Fiber, Low Calorie, Soy-Free, Vegetarian