Preheat the oven to 400F and cut the root and leafy ends off of the beets.
Make sure they are completely cleaned of all dirt.
Wrap each beet in a square of foil so that it is completely covered and will not leak while baking.
Place on a baking sheet and bake for 40 minutes. To test readiness, remove a beet from the foil and pierce with a fork. If it slides easily through to the center, the beets are done. If they need more time, check on them in 10-20 minute increments until they pass the fork test. Allow to cool.
Chop the beets into bite-sized slices and toss with the olive oil, thyme, salt, pepper and lemon zest. Toast the pumpkin seeds in a dry pan and sprinkle over the salad. Add the goat cheese and serve.
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Beets are a heart-healthy vegetable and are rich in vitamins and minerals. Tossed with goat cheese and pumpkin seeds, this salad makes a healthy, complete side or snack.
This beet salad recipe has an estimated 149 calories per serving, with 4 servings overall.