Roasted Beet Goat Cheese Salad

There's something magical about pulling beets from the oven, their earthy sweetness filling the kitchen. I discovered this salad during a dinner party years ago when my friend Sarah served it, and I couldn't stop thinking about that perfect combination of warm roasted beets against cool creamy cheese. Now it's my go-to when I want something that looks impressive but actually comes together with barely any effort.

Last summer I made this for a potluck and watched three different people ask for the recipe, which is always the best compliment. My sister who swore she hated beets actually went back for seconds, then thirds. There's something about how the balsamic cuts through the richness that just works on everyone's plate.

Ingredients

• 4 medium beets: Pick firm ones without soft spots, and don't bother peeling before roasting since the skins slip right off when they're done
• 100 g goat cheese: Let it sit at room temperature for about twenty minutes so it crumbles beautifully instead of smooshing
• 50 g walnuts: Toast them in a dry pan for just two or three minutes until fragrant, watching closely because they go from perfect to burned fast
• 100 g mixed salad greens: Arugula adds that nice peppery bite, but baby spinach works if you want something milder
• 1 small red onion: Slice these paper thin, and if they taste too sharp, soak them in cold water for ten minutes
• 3 tbsp olive oil: Extra virgin really matters here since the dressing is simple
• 1 tbsp balsamic vinegar: The aged stuff is worth the splurge if you have it
• 1 tsp Dijon mustard: This is what makes the vinaigrette actually emulsify instead of separating
• 1 tsp honey: Just enough to balance the acidity without making the dressing sweet
• Salt and pepper: Freshly cracked black pepper makes a huge difference in the final flavor

Instructions

Roast the beets until tender:

Wrap each beet individually in foil like a little present and roast at 200°C for about forty five minutes until a fork slides right through

Prep the beets:

Let them cool just enough to handle, then rub off those skins with your fingers and slice them into wedges

Whisk the vinaigrette:

Combine olive oil, balsamic, mustard, honey, salt, and pepper in a small jar and shake until it comes together

Dress the greens:

Toss the salad greens and onion with just half the dressing so everything gets lightly coated without getting soggy

Assemble the salad:

Spread the greens on a platter and arrange beets on top, then scatter goat cheese and walnuts all over

Finish and serve:

Drizzle the remaining vinaigrette over everything and serve right away while the beets are still slightly warm

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This was the first dish I ever made that made me feel like an actual cook, not just someone following instructions. Something about arranging those jewel toned beets on the plate made me understand that food could be beautiful, not just delicious.

Making This Ahead

I've learned through trial and error that you can roast the beets up to two days ahead and keep them in the fridge, just bring them to room temperature before assembling. The vinaigrette keeps for a week in a jar, and you can toast walnuts in advance too. Just don't dress the greens until you're literally walking out the door or they'll get sad and wilted.

Perfect Pairings

A crisp white wine like Sauvignon Blanc cuts through the creamy goat cheese perfectly. If you're making this as a main course, serve it with crusty bread to soak up any extra dressing. For a heartier meal, I'll sometimes add grilled chicken or roasted chickpeas right on top.

Easy Variations

Sometimes I switch things up depending on what's in my fridge or who's coming over. The basic formula stays the same, but these little twists keep it interesting.

• Swap pecans or hazelnuts for the walnuts if that's what you have
• Add orange segments or thinly sliced apples for extra sweetness and crunch
• Try feta instead of goat cheese if you want something saltier and firmer

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Hope this salad brings as much color to your table as it has to mine over the years.

Recipe FAQs

→ How do you roast beets for this salad?

Wrap each beet in aluminum foil and roast at 200°C (400°F) for 40-45 minutes until tender. Let cool before peeling and slicing.

→ Can I substitute the walnuts with other nuts?

Yes, pecans or hazelnuts work well as alternatives and add different crunchy textures.

→ What greens are best for this salad?

Arugula, spinach, or mixed mesclun greens complement the earthy beets and creamy cheese nicely.

→ How is the vinaigrette prepared?

Whisk together extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper for a balanced tangy dressing.

→ Can this salad be prepared ahead of time?

Beets can be roasted in advance and kept chilled. Assemble the salad shortly before serving to maintain freshness.