Roasted Beet and Goatcheese Salad with Grapefruit Balsamic Dressing

Monica H


Need to go grocery shopping, but will put that off until tomorrow, so I used what I found in the kitchen for this dish which came out really tasty!


★★★★★ 2 votes

15 Min
40 Min


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1 1/2 tsp
sea salt
1 tsp
1/2 tsp
garlic powder
1/2 tsp
basil, dried
3 Tbsp
olive oil
eggs, hard boiled
1 Tbsp
1 1/2 Tbsp
balsamic vinegar
crumbled goat cheese
half a handful of chopped parsley

How to Make Roasted Beet and Goatcheese Salad with Grapefruit Balsamic Dressing


  • 1Preheat oven to 375*.
  • 2Cut stalks off beets. Wash beets and slice into medium-thin slices. You can peel them now, or after they are done roasting.
  • 3Toss slices with olive oil and all the spices (except the parsley herb).
  • 4Put beets in loaf baking dish and roast in oven for 40 minutes.
  • 5In the meantime, boil eggs and cool them. Peel and chop them.
  • 6FOR DRESSING: Juice the grapefruit, add the sugar and balsamic vinegar. Put dressing in fridge until ready to use.
  • 7When beets are done, take them out and let them cool. You can peel them at this point, too.
  • 8When beets are cooled, arrange them on a plate. Take grapefruit dressing, mix it up (it may have settled while waiting); pour grapefruit dressing on top of beets; add chopped egg, and sprinkle top with sea salt, parsley and goat cheese. Enjoy!

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About Roasted Beet and Goatcheese Salad with Grapefruit Balsamic Dressing

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