Roasted Beet and Goat Cheese Salad Recipe

This salad showcases the natural sweetness of roasted beets paired with creamy, tangy goat cheese and a zesty vinaigrette. The combination of flavors and textures makes this dish truly irresistible. It’s a celebration of fresh, wholesome ingredients that’s both delicious and nutritious.

Necessary Kitchen Equipment

• Baking sheet
• Aluminum foil
• Cutting board and knife
• Large salad bowl
• Small bowl or jar (for dressing)
• Whisk or fork
• Tongs

Overview of Ingredients

• Beets – Roasting brings out their natural sweetness and earthy flavor.
• Mixed Greens – Arugula, baby spinach, or a spring mix work beautifully.
• Goat Cheese – Adds creaminess and tang to balance the sweetness of the beets.
• Nuts – Toasted walnuts or pecans provide crunch and a nutty flavor.
• Red Onion – Thinly sliced for a bit of sharpness.
• Balsamic Vinegar & Honey – Key ingredients for a sweet-tangy dressing.
• Olive Oil – Adds richness to the dressing.
• Fresh Herbs – Optional but a sprinkle of fresh thyme or parsley adds a lovely aromatic touch.

Step-by-Step Instructions

1. Roast the Beets
   Preheat your oven to 400°F (200°C). Wash and trim the beets, then wrap each beet individually in aluminum foil. Place them on a baking sheet and roast for 45-60 minutes, or until tender when pierced with a fork. Once cool enough to handle, peel off the skins and cut into wedges or slices.
2. Prepare the Dressing
   In a small bowl or jar, whisk together 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, salt, and pepper. Whisk until emulsified. Adjust seasoning to taste.
3. Assemble the Salad
   In a large salad bowl, combine mixed greens, sliced red onion, roasted beet wedges, crumbled goat cheese, and toasted nuts. Drizzle the dressing over the salad and toss gently to combine.
4. Serve
   Plate the salad and sprinkle with a few extra crumbles of goat cheese, chopped nuts, and a drizzle of dressing. Serve immediately for the freshest flavor.

Recipe Tips

• Prepping Beets: To avoid stained hands, use gloves while peeling the roasted beets.
• Make it Vegan: Swap goat cheese for vegan cheese or avocado slices, and replace honey with maple syrup.
• Add Protein: For a heartier salad, add grilled chicken, quinoa, or chickpeas.
• Storage: Store leftover roasted beets separately from the greens to keep them from wilting.

What to Serve with This Salad

This roasted beet and goat cheese salad is perfect as a starter or side dish. Pair it with roasted chicken, grilled salmon, or a cozy bowl of soup for a complete meal. It’s also a great choice for holiday dinners or a light, refreshing lunch on its own.

Frequently Asked Questions

Q: Can I use pre-cooked beets?
A: Yes, you can use pre-cooked beets to save time. Just skip the roasting step and proceed with the recipe. Freshly roasted beets will have more depth of flavor, though.

Q: How do I toast the nuts?
A: Place the nuts in a dry skillet over medium heat, stirring frequently, for about 5 minutes until they are fragrant and slightly browned. Be careful not to burn them!

Q: Can I prepare the salad ahead of time?
A: Yes, roast the beets and prepare the dressing in advance. Store them separately in the fridge. Assemble the salad just before serving for the freshest flavor.

Q: Can I use different types of greens?
A: Absolutely! Arugula, baby spinach, or even kale work well in this salad. Just choose greens that you enjoy.

Roasted Beet and Goat Cheese Salad Recipe

Ingredients

• 4 medium beets, washed and trimmed
• 4 cups mixed greens (arugula, baby spinach, or spring mix)
• 1/3 cup crumbled goat cheese
• 1/4 cup toasted walnuts or pecans
• 1/4 red onion, thinly sliced

For the Dressing

• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey (or maple syrup)
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45-60 minutes. Let cool, peel, and cut into wedges.
2. Whisk together olive oil, balsamic vinegar, honey, mustard, salt, and pepper for the dressing.
3. In a large bowl, combine greens, roasted beets, onion, goat cheese, and nuts. Drizzle with dressing and toss.
4. Serve immediately, garnishing with extra goat cheese and nuts if desired.

Enjoy this Roasted Beet and Goat Cheese Salad for a delicious, nutritious dish that’s perfect for any occasion

Roasted Beet and Goat Cheese Salad Recipe

This salad showcases the natural sweetness of roasted beets paired with creamy, tangy goat cheese and a zesty vinaigrette.

Print Recipe Pin Recipe

Equipment

• Baking sheet
• Aluminum foil
• Cutting board and knife
• Large salad bowl
• Small bowl or jar (for dressing)
• Whisk or fork
• Tongs

Ingredients

  

• 4 medium beets washed and trimmed
• 4 cups mixed greens arugula, baby spinach, or spring mix
• 1/3 cup crumbled goat cheese
• 1/4 cup toasted walnuts or pecans
• 1/4 red onion thinly sliced
• For the Dressing
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey or maple syrup
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions

 

• Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45-60 minutes. Let cool, peel, and cut into wedges.
• Whisk together olive oil, balsamic vinegar, honey, mustard, salt, and pepper for the dressing.
• In a large bowl, combine greens, roasted beets, onion, goat cheese, and nuts. Drizzle with dressing and toss.
• Serve immediately, garnishing with extra goat cheese and nuts if desired.