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Apr 22 / JW

Roast Beet Salad with Balsamic Reduction


Beet, the ubiquitous root that is loved by Aussies everywhere. I used to despise beets growing up, since my dad would get the canned ones and I just hated them soooo much. I don’t even know if you could get fresh ones back then(I wasn’t doing much grocery shopping in those days), but either way, I’m reformed now… beets are where its at.

There are purple ones, yellow ones, stripey ones, and they are all good. Also, the greens are delicious(and nutritious) and not to be wasted when you buy these at the shop.

Rinse beets, and cut into quarters.

Place on baking tray with Olive Oil, salt and pepper. Cover and roast for about 35-40 minutes or until they can easily be pierced with a fork.

Once cooked, remove and let cool. While they are cooling, make the dressing. Heat about 2-3 Tbl balsamic in a small saucepan on low with a tsp of sugar. Let it cook down until it becomes slightly syrupy. Now add Olive Oil, salt, pepper directly to the pan and stir.

Set aside to cool. Now remove the beet greens from stems and rinse. Chop and add additional lettuce if you want. I added some cos(romaine) lettuce.

Once the beets have cooled, carefully peel them. There are many ways to do this so you don’t stain your hands, but all I do is take a paper towel and carefully rub it over the skin and it should easily come off (and my hands are pretty clean too). You don’t have to be super anal about getting the skin off, if there are still bits left on, you won’t notice on the small size beets.

Add greens to bowl, then add goat cheese and any other veggies you like, and top with beets. Spoon some of the dressing over and serve.

Here’s the Recipe:

Roast Beet Salad with Balsamic Reduction


  • 5-6 Small beetroot, any colour
  • 1 small package of goats cheese
  • 2Tbl Balsamic Vinegar
  • 1 tsp sugar
  • 4Tbl Extra Virgin Olive Oil
  • Salt and Pepper

Cooking Directions

  1. Rinse beets and quarter. Place on a baking tray with Olive Oil, Salt and Pepper. Cover.
  2. Roast for 35-40 Minutes on 180C
  3. Place Balsamic vinegar in a small saucepan with sugar. Cook on low until syrupy. Add Olive to pan.
  4. Remove beet greens and rinse, and add additional lettuce if desired.
  5. Remove beets from oven and let cool. Carefully remove skins.
  6. Add greens, goat cheese, and beets to bowl and spoon over some dressing. Enjoy.


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