Beetroot Salad with Red Onion, Fresh Mint and Goat Cheese  
Hello, I’m Keely!
​As a Canadian Registered Dietitian, passionate food and recipe writer, travel enthusiast, and nutrition expert, I'm here to support your health journey. Learn more about me and my approach HERE
If I were stranded on a desert island and could only have one salad for the rest of my life, this Beetroot Salad with Fresh Mint, Red Onion, and Goat Cheese would be my ultimate choice.

This salad has it all! The crisp greens, earthy beetroot, and refreshing mint create a perfect harmony of flavors. The soft, tangy goat cheese adds a delightful creaminess, while the honey Dijon dressing provides just the right touch of sweetness.

Trust me on this one; you’re going to fall in love with every bite!

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​CAN I MAKE THIS SALAD AHEAD OF TIME?
Absolutely! For the best results, I recommend roasting or steaming the beetroots a few hours in advance, allowing them to cool completely before assembling the salad.

Once the beetroots have cooled to room temperature, peel and dice them into large chunks. In a large bowl, combine the diced beetroot with the sliced red onion and toss with half of the honey Dijon dressing. Stir well to ensure everything is evenly coated, then place the bowl in the fridge to marinate while you prepare the other ingredients.

In a large serving bowl, assemble the salad ingredients layer by layer. Start with a base of your favorite greens, then gently spoon the beetroot and red onion mixture on top. Sprinkle with freshly chopped mint and top with crumbled goat cheese. Just before serving, drizzle the remaining honey Dijon dressing over the salad.

HERE'S WHAT YOU'LL NEED 
In addition to some cooked beetroot, you’ll need a small red onion, a handful of fresh mint, and your favorite type of goat cheese. For the dressing, you’ll need olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.

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Keely Fraser, PhD. 
 Registered Dietitian 

Beetroot Salad with Red Onion, Fresh Mint
​and Goat Cheese  

Recipe Makes:  4 servings 
Prep Time: 15 minutes
Cook Time: 30 minutes 
Difficulty: Easy 
​This Beetroot Salad brings together my favourite flavours and textures into one delicious dish! Enjoy it as a scrumptious side or a light, refreshing meal.
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Featuring crisp seasonal greens, earthy beetroot, tangy goat cheese, and fresh mint, all with a hint of sweetness—it's simply divine!

INGREDIENTS 

  • 4 medium beetroots, cooked and cooled
  • 1 small red onion, thinly sliced
  • A handful of fresh mint leaves, chopped
  • 4 oz (115g) goat cheese, crumbled
  • 4 cups of your favourite mixed greens

For the Dressing:
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt and pepper to taste

INSTRUCTIONS
Prepare the Beetroots
​Roast or steam the beetroots a few hours before making the salad to allow them to cool. Once cooled to room temperature, peel and dice them into large chunks.

Marinate the Beetroot and Onion
In a large bowl, combine the diced beetroot and sliced red onion. Toss with half of the honey Dijon dressing to ensure everything is well coated. Place the bowl in the fridge to marinate while you prep the other ingredients.

Make the Dressing
In a small bowl or jar, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until well combined.
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​Assemble the Salad: 

  • In a large serving bowl, start with a layer of your favorite mixed greens.
  • Gently spoon the marinated beetroot and red onion mixture over the greens.
  • Sprinkle the freshly chopped mint over the top.
  • Add the crumbled goat cheese.

Dress the Salad
Just before serving, drizzle the remaining honey Dijon dressing over the top of the salad.

Serve immediately and enjoy this delightful combination of flavors and textures!