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Roasted Beet Salad with Chèvre Green Goddess Dressing

  • Serves: 6
  • Prep Time: 30 min
  • Cook Time: 50 min
  • Calories: 254
Roasted Beet Salad with Chèvre Green Goddess Dressing roasted carrots and micro greens

A roasted beet salad tossed with roasted carrots and a chèvre green goddess dressing that’s as colorful as it is delectable.

We Got The Beet

Beets are a thing of beauty—from their incredibly vibrant deep pink color to their uniquely sweet flavor, we’re big fans. Loaded with fiber, vitamins, minerals, and antioxidants, they’re healthy, too. Plus, even though they’re technically in season in the fall and winter, beets are available pretty much year round, because they’re easy to store. We never get tired of roasting them and tossing them with greens to make a simple salad, but this roasted beet salad recipe with carrots and green goddess dressing takes that concept to the next level—while we do toss the roasted beets and carrots with a few microgreens and spicy watercress, this hearty salad is mostly composed of the root veggies themselves. They’re the stars of the show. And speaking of stars, this salad—with the bright orange and purple of the carrots and beets, and the intensely herbal dressing—is quite the scene-stealer. Pair it with a simple main—maybe roasted salmon, or a roast chicken—and you’ve got yourself a gorgeous dinner, fit for company!

a wooden bowl filled with multicolor beets
multi colored carrots on a marble surface

How to Prepare Beets for Salad

Learning how to roast beets is super simple, and once you’ve got it down, you’ll probably find yourself making them all the time. Not only are they delicious in this salad, their earthy sweetness, brilliant magenta color and lovely texture makes them a welcome addition to all kinds of things—salads of all kinds, toddler dinner plates, you can even try them sliced up on a sandwich. Here’s how to roast beets for salad:

  1. Wash your beets. Because they’re a root veggie, beets tend to be a little dirty. Give them a good wash, and maybe even a scrub.
  2. Trim the green tops off the beets. If you bought beets that have their whole tops, including the leafy greens, keep the greens! They’re extremely healthy and delicious sautéed with a little garlic—prep them just as you would spinach or collards.
  3. Wrap each individual beet in foil for roasting, and drizzle them with a little olive oil before sealing the foil packets.
  4. Roast! Roasting beets takes roughly an hour, depending on the size of the beets. Smaller ones might be ready after 40 minutes or so. You can check for doneness by sliding a knife into the beet. If it slides in easily, the beet is done.
Chèvre Green Goddess Dressing in a bowl with a spoon and fresh herbs on a plate
Chèvre Green Goddess Dressing in a glass bowl

The Very Best Beet Salad Dressing

Actually, this goat cheese-spiked green goddess dressing is maybe the best salad dressing for all things, not just for this roasted beet salad. But it’s especially good atop sweet roasty beets and carrots. Plus, it’s not too hard to make! Just dump all the dressing ingredients in a blender and blend. If it’s a little thick—different kinds of chèvre have different moisture levels, so the thickness can vary—just pour in a little more olive oil until you’ve got the consistency you want. Here’s what you’ll need to make this fresh, creamy dressing:

  • Fresh goat cheese
  • Olive oil
  • Green onions
  • Basil
  • Parsley
  • Garlic
  • Fish sauce
  • Freshly squeezed lemon juice
Roasted Beet Salad with Chèvre Green Goddess Dressing on a platter with roasted carrots, finishing salt and micro greens

How to Make Beet Salad

This salad is mostly prep—one you’ve got your ingredients lined up, all you need to do is assemble. You can even prep a lot of it ahead of time—roast the beets a few days before you need to serve, and even the dressing can be made a few hours ahead. Here’s how to approach this yummy beet salad recipe:

  1. Roast the beets! Beets take a while to roast, and you’ll need to let them cool completely before peeling them, so get it going at least a few hours before you want to serve the salad.
  2. Roast the carrots! You’ll pop them in the oven with the beets, but towards the end of the beet roasting time—they only need 15-20 minutes.
  3. Make the goat cheese dressing!
  4. Peel the beets! After roasting in their little foil packets, the beet peel should come off easily—you can rub it off with a towel, or you can use a small knife or vegetable peeler to get it off.
  5. Assemble the salad! Arrange the beets, carrots and watercress on a platter in a way that looks pretty and makes you happy. Drizzle with dressing, and eat up!
Roasted Beet Salad with Chèvre Green Goddess Dressing on 2 plates
Roasted Beet Salad with Chèvre Green Goddess Dressing on 2 plates and a small bowl of extra dressing

Tools You’ll Need

More Winter Salad Recipes To Try

Roasted Beet Salad with Chèvre Green Goddess Dressing on a plate

Look At You And Your Fancy Beet Salad!

Try this roasted beet salad recipe, and let us know how you like it, OK? Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!

Roasted Beet Salad with Chèvre Green Goddess Dressing

  • Serves: 6
  • Prep Time: 30 min
  • Cook Time: 50 min
  • Calories: 254

Ingredients

  • 8 Medium sized beets
  • 4 tbsp Olive oil
  • 6 Whole carrots, peeled, sliced into 2-inch pieces
  • Sea salt
  • Freshly ground pepper
  • 2 cups Watercress or spring salad mix
  • Micro greens, optional

Green Goddess Dressing

  • 4 oz Goat cheese
  • 1/3 cup Olive oil
  • 4 Green onions, white and green parts
  • 10 Basil leaves
  • 1/4 cup Flat leaf parsley
  • 1 Garlic clove
  • 1 tbsp Fish sauce
  • 1/4 cup Freshly squeezed lemon juice
  • 1/4 tsp Freshly ground pepper
  • 1/4 tsp Sea salt

Method

  1. Preheat oven to 375°F.
  2. Trim the green tops off the beets. Place each beet on a square of tin-foil. Drizzle with a little olive oil and wrap the foil around the beet loosely, but making sure it is completely sealed. Place all the foiled wrapped beets on a baking sheet and roast for 45-50 minutes.
  3. While the beets are roasting, place the carrots on a baking sheet and lightly drizzle with olive oil. Season the carrots with salt and pepper and roast in the over with the beets for the last 15-20 minutes.
  4. Once the beets and carrots are done, remove from oven and allow to cool completely.
  5. Add all ingredients for the Green Goddess dressing to the pitcher of a blender or food processor and blend until smooth. If the dressing is too thick slowly add more olive oil, 1 tablespoon at a time.
  6. Once the beets are cooled, remove the skins using a small knife or peeler. Quarter beets and set aside. (Extra prepared beets store great for salads. Keep them in your refrigerator for up to a week.)
  7. On a platter arrange watercress, beets and carrots and drizzle with green goddess dressing. Top with micro greens and a little salt and freshly ground pepper and enjoy!