Roasted Beet Salad with Rosemary & Garlic Infused Balsamic

Came up with this beauty for my gal pal Olivia requesting a beet recipe..... and I can attest that it tastes as pretty as it looks! I roasted these beauties and layered them over micro greens, tossed on the pomegranate seeds, and crumbled chèvre goat cheese over top. I think steamed kale would be great option as well and feta can substitute the goat cheese if you are not a fan. This is the perfect dish to enjoy now as beet season is at its ultimate peak!

Time: 20 minutes

Serves: 2


  • 4 large beets

  • micro greens ( I used pea shoots)

  • 1 pomegranate

  • 1 garlic clove

  • chèvre goat cheese

  • fresh rosemary

  • balsamic

  • olive oil

  • salt & pepper


  1. Preheat oven to 375.

  2. Line baking tray with tin foil.

  3. Slice beets in thin discs and spread out over tray. Drizzle over olive oil, salt & pepper.

  4. Place beets uncovered in oven and leave to roast for 20 minutes.

  5. In a small pan over low heat, pour in a few tablespoons of balsamic vinegar and olive oil.

  6. Add a smashed garlic clove and a couple sprigs of fresh rosemary to balsamic and oil. Remove from heat when fragrant.

  7. Cut pomegranate open and remove seeds.

  8. Spread a couple handfuls of greens onto serving plate.

  9. Layer on the roasted beets, add a few handfuls of pomegranate seeds, drizzle over balsamic dressing (garlic and rosemary removed), and top with goat cheese.

  10. Serve and enjoy!

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