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Warm Beet Salad with Bacon and Goat Cheese

This recipe for Warm Beet Salad with Bacon and Goat Cheese is so easy to make, and soul-satisfying. This salad uses all the parts, tops, and bottoms.
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Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Salads
Cuisine American
Servings 4 servings
Calories 83 kcal


  • 1 bunch of red beets with their tops about ½ pound or 3 - 4 beets
  • 1 - 2 slices thick apple-wood smoked bacon chopped
  • 1 tablespoon extra virgin olive oil
  • 1 - 2 tablespoons balsamic vinegar
  • salt and freshly ground pepper to taste
  • 2 ounces goat cheese crumbled (optional but so good!)


  • Heat oven to 425º F.
  • Remove the tops from the beets. Wrap the beets in foil and place on a rimmed cookie sheet; place in oven and roast for 25 - 30 minutes, or until they are tender. Open package, allow to cool slightly. When cool enough to handle, remove the skins by rubbing them with a paper towel (try to not get the juice on your fingers unless you like the color pink). Cut into halves and then into bite-sized wedges, about 6 wedges per half.
  • Meanwhile, remove the tough stems from the beet tops, wash the tops, dry well and cut into slices of about 1 inch. Cut the tender stems into pieces also about 1 inch.
  • While the beets are cooling; cook the bacon in a skillet until just beginning to brown, but not crisp. Add the olive oil along with the tender stems and saute 2 to 3 minutes, then add the tops and saute until tender, about 7 - 10 minutes. Add the beet wedges, salt, pepper and the balsamic. Toss well to coat. Serve warm with goat cheese crumbled over if desired.


If you don't have beet tops, you could substitute chopped Kale in its place.


Serving: 1gSodium: 397mgFiber: 1gCholesterol: 5mgCalories: 83kcalPolyunsaturated Fat: 5gSaturated Fat: 2gFat: 7gProtein: 3gCarbohydrates: 4g
Keyword beet salad using all the beet recipe, warm beet salad
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