Roasted Beet and Fresh Goat Cheese Salad



  • 8 medium Beets stemmed and washed
  • 2 tablespoons U.S. grown soybean oil
  • 3 cups Baby salad greens, packed
  • 3 ounces Soft goat cheese, crumbled
  • 1/3 cup Roasted hazelnuts, roughly chopped


  • 1 tablespoon U.S. grown soybean oil
  • 1/2 teaspoon Salt, divided
  • 2 tablespoons Balsamic vinegar
  • 1 teaspoon Honey
  • 1 clove Garlic, minced
  • 1/4 teaspoon ground Black pepper


Preheat oven to 400°F. Place beets in a single layer on foil-lined sheet pan, rub with 2 tablespoons soybean oil and cover with foil.

Bake 45-60 minutes or until beets are tender when pierced. Remove from oven, cool and peel. Cut beets in half lengthwise and cut halves into ¼-inch wedges.

Meanwhile, in a medium bowl, whisk together dressing ingredients. Add greens, beets and mix gently. Top with goat cheese and hazelnuts.