Sign me up for anything involving goat cheese. This salad is full of beets, cheese and lemony vinaigrette, which in this house, pretty much guarantees I will get it all to myself.
So the other day I stopped into a local market that’s been around since I was a kid. It’s sort of a cross between a farmer’s market, grocery store and a nursery. I was absolutely starving at the time and went a little nuts on the fresh produce. I haven’t cooked beets much in the past, but they looked good that day because well…everything looked good at that moment. So I bought a few and then wasn’t really sure what to do with them. I came up with this salad, and I haven’t been able to stop eating it.
I used one red beet and one golden beet in this recipe. You could use just one or the other, but the combo makes a really pretty salad. The upside of the red beets are the beautiful color, but using just golden will make your kitchen look less like a murder scene.
To cook the beets I wrapped each in foil and roasted them on a lined baking sheet at 400 degrees for about an hour. Roasting this way makes them easier to peel and to chop. You could also peel, chop and then roast them in cubes which would cut down on the cooking time. Totally your call. Beets are little higher in carbs than other vegetables we eat regularly. But in moderation I think they can absolutely be eaten from time to time, especially with some protein added to the mix.
But let’s talk about the dressing for a minute. I have issues with 99% of store-bought varieties. There are very few I’ve found that are both carb and point-friendly and actually taste good. Most are full of wacky ingredients, sugar and/or preservatives that make them very fake tasting. I’m willing to spend a few more of my points on real deal salad dressing, but that’s just me. This Lemon Thyme Vinaigrette is fresh, light and only takes a few minutes to make. It tastes like summer.
You can definitely make the beets and dressing ahead of time. Once those are prepped this salad comes together really quickly. I see myself eating this a lot this summer with some grilled chicken or salmon on top!