Roasted Beet Salad Goat Cheese

I stumbled onto this combination during a dinner party crisis when my guests arrived an hour early. The beets were already roasting from another dish, so I frantically raided my cheese drawer and discovered goat cheese and walnuts. Everyone kept asking for the recipe, but honestly I was just trying to look composed while my heart raced a little.

Last summer I made this for my neighbor who swore she hated beets since childhood. After one hesitant bite she actually asked if there was more, and now she requests it every time we have dinner together.

Ingredients

• 4 medium beets: Roasting intensifies their natural sweetness and creates that tender almost buttery texture
• 100 g mixed salad greens: Arugula adds peppery bite while spinach brings delicate mildness
• 100 g goat cheese: Room temperature cheese crumbles more beautifully and blends seamlessly with warm beets
• ½ small red onion: Thinly sliced for just enough sharpness to cut through the rich elements
• ¼ cup toasted walnuts: Toasting them yourself makes an incredible difference in flavor and crunch
• 3 tbsp extra virgin olive oil: Quality matters here since its the backbone of your vinaigrette
• 1½ tbsp balsamic vinegar: Adds a deep slightly sweet acidity that ties everything together
• 1 tsp Dijon mustard: This is what makes your vinaigrette actually emulsify instead of separating
• 1 tsp honey: Just enough to mellow the vinegar and highlight the beets natural sugars
• Salt and freshly ground black pepper: Finish everything with freshly ground pepper it makes such a difference

Instructions

Roast the beets until tender:

Wrap each beet in foil like a little present and roast at 200°C for 40 to 50 minutes until a fork slides in easily.

Prep the beets for serving:

Let them cool just enough to handle then rub off the skins and cut into wedges that feel substantial enough to fork.

Whisk together the vinaigrette:

Combine olive oil balsamic vinegar Dijon mustard and honey until it thickens slightly and tastes bright and balanced.

Build your base:

Toss the greens and red onion with half the vinaigrette and half the walnuts so every bite gets coated.

Assemble with intention:

Arrange those gorgeous jewel toned beet wedges on top then finish with crumbled goat cheese the remaining walnuts and drizzle on the rest of the vinaigrette.

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This became my go to for first dates because it feels sophisticated but leaves you feeling energized not heavy. Something about the vibrant colors makes the whole table feel more alive.

Getting Ahead

You can roast the beets up to two days in advance and store them in the refrigerator. The vinaigrette also keeps beautifully in a jar for three or four days. Just bring everything to room temperature before assembling.

Beautiful Variations

Sometimes I swap in golden beets for a stunning two tone presentation. During autumn pecans add a buttery richness while toasted hazelnuts bring a lovely crunch in winter. A handful of fresh basil or mint leaves scattered on top brightens everything when summer tomatoes are at their peak.

Serving Suggestions

This salad pairs beautifully with grilled fish or roasted chicken for a complete meal. A crusty baguette helps soak up any extra vinaigrette on the plate.

• A crisp Sauvignon Blanc or dry rosé cuts through the rich elements perfectly
• Add quinoa or farro underneath for a heartier main course salad
• Top with toasted pumpkin seeds in autumn for a seasonal twist

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Every time I serve this someone always asks for seconds on the beets themselves. Simple food done with care and quality ingredients has that effect on people.

Recipe FAQs

→ How do you roast beets perfectly?

Wrap medium beets in foil and roast at 200°C (400°F) for 40–50 minutes until a fork slides in easily. Let cool before peeling.

→ Can I use other nuts instead of walnuts?

Yes, pecans work well as a substitute for walnuts, adding a slightly different but complementary crunch and flavor.

→ What greens are best for this salad?

Use mixed salad greens like arugula, spinach, or baby lettuces for a fresh, tender base that complements the beets and cheese.

→ How is the vinaigrette prepared?

Whisk together extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey (optional), salt, and pepper until emulsified for a tangy dressing.

→ Can this salad be made ahead of time?

Roast and slice beets in advance, but toss greens and dressing just before serving to keep freshness and crispness.

→ What wine pairs well with this salad?

A crisp white wine like Sauvignon Blanc complements the earthiness of beets and creamy goat cheese nicely.