Home » Meatless Monday: Beet, Goat Cheese, and Grilled Onion Salad

Meatless Monday: Beet, Goat Cheese, and Grilled Onion Salad


Beets are kind of like radishes…they pop up this time of year.

Both of them look oh-so pretty and you know they’re super healthy for you. You buy them. They end up looking pretty in your fridge…until they go bad because you have no clue what to do with them.

Am I right or am I right?


I know, right.

I’ve made a few dishes with beets. Penne in Roasted Beet Sauce was delicious, as was Beet Hummus. I mean, check out that color! Chocolate Beet Cherry Muffins were also deeeelicious.

But my beet history ends there. Until this salad.

This salad – way simple. Beets aren’t always so simple. Like, how the heck do you keep your hands from turning a stunning, yet inconvenient, magenta-tinted topic of conversation for the next week?


The beets on this salad were epic in simplicity. They were grilled. Period. And wear some gloves when you peel and slice beets. There’s just no way around the staining. But that lovely juice is pure antioxidant nutrition power. You want it.

I recreated this salad after having it at a local restaurant. They used pickled beets which is definitely an option, as well. Just be sure you don’t skip the beets…they make this salad what it is and beets + goat cheese will change any former beet-hater’s mind on the matter.


Beet, Goat Cheese, and Grilled Onion Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
Summer's first produce is packed into this refreshing salad!
  • 1 beet, peeled and thinly sliced
  • 1 red onion, peeled and sliced into rings
  • 2 oz goat cheese, crumbled
  • 5 oz mixed greens
  • ¼ cup balsamic vinegar
  • ¼ cup olive oil
  • 1 tsp honey
  • ¼ tsp salt
  • black pepper, to taste
  1. Preheat grill to medium heat.
  2. Grill beets and red onion until slightly charred and softened. Note: the beets may need a lower heat for a longer grill to become tender-crisp.
  3. Meanwhile, whisk all the dressing ingredients together and set aside.
  4. Add the mixed greens to a large bowl and drizzle with dressing; toss well. Top each salad with ¼ of the beets, onion, and ½ ounce goat cheese.
Nutrition Information
Serving size: 1 salad Calories: 197 Fat: 16.5 Carbohydrates: 8.3 Sugar: 4.5 Sodium: 384 Fiber: 2.0 Protein: 3.5 Cholesterol: 8

I hope the week flies by! 😀

Happy Birthday to my baby brother who turns 24 today. Love you, Bubbie!

Be well,


Share With Your Friends!


  1. Kim
    July 8, 2013 / 1:22 pm

    My sister has been trying to get me to eat beets for years. We both HATED them growing up, but she insists she loves them now. I would definitely give them another chance served this way…after all, every thing is better with cheese ♥

  2. Amy
    July 8, 2013 / 7:48 pm

    I thought I hated beets. I put them in brownies and masked their flavor with lots of chocolate, but eating them plain? Yuck… Until I roasted them. And then I ate them every day for a week! Now that it’s summer, grilling sounds like an even better option.

    And I saw your cookbook photos on Instagram — congratulations Nicole!!!

  3. Anne Marie@New Weigh of Life
    July 9, 2013 / 10:01 am

    I tried roasting beets but it wasn’t my thing. I’ll have to try them on the grill!

  4. Kylee
    July 9, 2013 / 11:05 am

    I LOVE a good beet salad. I made one in my early blogging days, and haven’t since. Not because it wasn’t good, but because I totally forgot about it.

    The only side effect of eating beets is… well. Nevermind.

  5. Biz
    July 9, 2013 / 4:09 pm

    Can I just have the goat cheese please? You can keep the beets and onions! Happy belated to your baby bro!

  6. Pingback: Thanksgiving Recipe Round-Up

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