Roasted Beet and Goat Cheese Salad with Multigrain Croutons

Roasted Beet and Goat Cheese Salad with Multigrain Croutons
  • Prep Time: 60
  • Total Time: 75
  • Servings: 6.0

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About this Recipe

Earthy roasted beets, creamy goat cheese, crunchy multigrain croutons and an orange scented vinaigrette tossed with tender baby greens.


8 Slices Dempster’s® 12 Grain Bread, cut into 1 inch (2.5 cm) cubes
1 tsp (5 mL) Italian seasoning
.25 cup (60 mL) Olive oil
Salt and pepper
4 Medium beets, peeled and diced
2 tbsp (30 mL) Olive oil
Salt and pepper
6 cups (to 8) (1.5-2 L) Mixed baby greens
1 (140 g) Package Goat cheese, crumbled
Fresh basil leaves
1 tsp (5 mL) Dijon mustard
1 Clove garlic, minced
3 tbsp (45 mL) White balsamic vinegar
1 tsp (5 mL) Orange zest
3 tbsp (45 mL) Orange juice
.75 cup (175 mL) Olive oil
Salt and pepper


PREHEAT oven to 375°F (190°C). Place bread in a large bowl. Drizzle with olive oil. Sprinkle with salt and pepper and toss to coat. Spread on a baking sheet and bake in preheated oven for 15 minutes or until crisp and golden brown. Remove from oven and cool.

TOSS beets with olive oil and season with salt and pepper. Spread onto a parchment lined baking sheet and roast in preheated oven for 45 minutes to 1 hour or until tender. Remove from oven to cool.

WHISK together all ingredients for the salad dressing and set aside.

ASSEMBLE salad by tossing mixed greens, beets and croutons together. Sprinkle with goat cheese and drizzle with salad dressing. Garnish with basil leaves.


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