Dill-Infused Beet Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

Vibrant roasted beets paired with creamy goat cheese and a bright dill vinaigrette, celebrating the artistry of seasonal produce. This mediterranean-inspired salads ready in about 50 minutes pairs beets, olive oil, salt into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 250 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 medium, peeled and diced into 1/2-inch cubes beets
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups mixed greens
• 1/2 cup, crumbled goat cheese
• 1/4 cup, chopped fresh dill
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard

Instructions

1. Step 1: Preheat oven to 400°F. Toss 4 medium peeled and diced (1/2-inch cubes) beets with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; spread on a baking sheet and roast 25-30 minutes until tender and caramelized.
2. Step 2: While beets roast, whisk together 3 tablespoons extra-virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon honey, and 1 teaspoon Dijon mustard in a small bowl until emulsified.
3. Step 3: Once beets are done, let cool slightly, then toss with 4 cups mixed greens, 1/2 cup crumbled goat cheese, and 1/4 cup chopped fresh dill.
4. Step 4: Drizzle with vinaigrette and toss gently to combine.