Roasted Beet Goat Cheese Salad (Print Version)

Sweet roasted beets combined with creamy goat cheese and toasted walnuts, dressed in tangy balsamic.

# What You’ll Need:

→ Beets

01 - 4 medium beets, trimmed and scrubbed

→ Salad Base

02 - 6 cups mixed greens (arugula, spinach, or baby lettuces)
03 - 3.5 oz goat cheese, crumbled
04 - 1/2 cup walnuts, toasted and roughly chopped
05 - 1/4 cup red onion, thinly sliced

→ Dressing

06 - 3 tablespoons extra virgin olive oil
07 - 1.5 tablespoons balsamic vinegar
08 - 1 teaspoon Dijon mustard
09 - 1 teaspoon honey
10 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Preheat oven to 400°F. Wrap each beet individually in aluminum foil and place on a baking sheet.
02 - Roast for 40 to 45 minutes, or until beets are tender when pierced with a fork. Remove from oven and let cool slightly.
03 - While still warm, peel the beets (wear gloves to avoid staining), then slice into wedges or rounds.
04 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
05 - Arrange mixed greens on a large platter or individual plates. Top with sliced beets, crumbled goat cheese, toasted walnuts, and red onion.
06 - Drizzle dressing over salad just before serving. Toss gently if desired.

# Additional Tips::

01 -
  • Sweet roasted beets bring natural earthiness and vibrant color.
  • Creamy goat cheese adds richness without overpowering flavors.
  • Crunchy toasted walnuts provide texture and a nutty depth.
  • The zesty balsamic vinaigrette balances the salad with a tangy finish.
  • Vegetarian and gluten-free, fitting many dietary preferences.
02 -
  • Use gloves when peeling beets to avoid staining your hands.
  • Toast walnuts just before adding to maximize crunch and aroma.
  • Make the dressing ahead and keep refrigerated for up to 2 days.
  • Store roasted beets separately from greens if prepping in advance to avoid sogginess.
  • Adjust honey in dressing to taste for desired sweetness balance.
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