Beet Goat Cheese Salad (Printable)

Sweet roasted beets with creamy goat cheese, walnuts, and fresh greens dressed in balsamic vinaigrette.

# What You Need:

→ Salad

01 - 3 medium beets, trimmed and scrubbed
02 - 4 ounces goat cheese, crumbled
03 - ½ cup walnuts, roughly chopped
04 - 4 cups mixed salad greens (arugula, spinach, or spring mix)

→ Dressing

05 - 3 tablespoons extra-virgin olive oil
06 - 1½ tablespoons balsamic vinegar
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon honey
09 - Salt and freshly ground black pepper, to taste

# Steps:

01 - Preheat oven to 400°F. Wrap each beet individually in aluminum foil and place on a baking sheet.
02 - Roast beets for 35 to 40 minutes until tender when pierced with a knife. Allow to cool slightly before peeling and cutting into wedges or cubes.
03 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
04 - Arrange mixed greens in a large bowl or platter. Top with roasted beet pieces, crumbled goat cheese, and walnuts.
05 - Drizzle dressing over salad just before serving. Toss gently or serve composed.

# Expert Advice:

01 -
  • The roasted beets taste like concentrated sweetness without any of the soil-like flavor that used to scare you away.
  • Creamy goat cheese melts slightly against warm beets, creating pockets of richness in every bite.
  • It's colorful enough to make you feel like you're eating something fancy, but it comes together faster than you'd think.
  • Works as a side dish or a light main course depending on your appetite.
02 -
  • Don't skip wrapping the beets individually in foil—I learned this by watching my oven look like a crime scene when I roasted them naked.
  • Warm beets and cold goat cheese create a better flavor contrast than having everything the same temperature, so don't wait for the beets to fully cool.
  • Taste the dressing on a piece of greens before serving; it always needs a tiny pinch more salt than you think it should.
03 -
  • Roast extra beets whenever you make them and store them in the fridge for quick snacks or last-minute salad additions throughout the week.
  • If your dressing separates, whisk it again vigorously—the mustard will bring everything back together in seconds.
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