Roasted Beet Salad Goat Cheese (Printable Version)

A vibrant blend of roasted beets, creamy goat cheese, toasted walnuts, and tangy vinaigrette.

# Ingredient List:

→ Beets

01 - 4 medium beets, trimmed and scrubbed
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Salad

05 - 5 ounces mixed salad greens (e.g., arugula, spinach, baby kale)
06 - 3 ounces goat cheese, crumbled
07 - 1/3 cup walnuts, toasted and roughly chopped
08 - 1/4 small red onion, thinly sliced

→ Vinaigrette

09 - 2 tablespoons extra-virgin olive oil
10 - 1 tablespoon balsamic vinegar
11 - 1 teaspoon Dijon mustard
12 - 1 teaspoon honey
13 - Salt and black pepper, to taste

# Directions:

01 - Set the oven temperature to 400°F.
02 - Wrap each beet individually in aluminum foil and arrange them on a baking sheet. Roast for 40 to 50 minutes until tender when pierced.
03 - Allow the beets to cool slightly, then peel off the skins and cut into wedges or cubes.
04 - Combine olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper in a small bowl and whisk until emulsified.
05 - Toss the mixed salad greens with half of the vinaigrette in a large bowl to coat evenly.
06 - Distribute the dressed greens onto plates, then layer with roasted beets, goat cheese crumbles, walnuts, and red onion slices.
07 - Drizzle the remaining vinaigrette over each salad and serve immediately.

# Expert Tips:

01 -
  • It tastes like you spent way more time cooking than you actually did.
  • The earthy-sweet beets and creamy cheese combo is genuinely addictive.
  • You can roast the beets ahead and throw this together whenever hunger strikes.
  • It's naturally vegetarian, gluten-free, and impressive enough for dinner guests.
02 -
  • Don't skip wrapping the beets individually in foil—I learned this the hard way when I tried a batch directly on the pan and spent twenty minutes scrubbing it afterward.
  • The beets need to be genuinely warm when you assemble the salad, not just room temperature, because that gentle heat softens the goat cheese and pulls all the flavors together.
  • If you make this ahead, keep everything separate and assemble just before serving, or the greens will get soggy and the magic fades.
03 -
  • Toast your walnuts in a dry skillet for just a few minutes before chopping—the difference between okay and absolutely worth-it is literally that small moment of attention.
  • Make the vinaigrette and let it sit for ten minutes before using; the flavors marry and become more cohesive, and Dijon mustard's natural emulsifier does its quiet work.
  • Keep a tiny pinch of fleur de sel or good sea salt nearby to sprinkle on top just before serving; it catches the eye and adds a final whisper of sophistication.

Go Back