Roasted Beet Salad Goat Cheese (Printable Version)
A fresh, earthy salad blending roasted beets, creamy goat cheese, crunchy walnuts, and tangy vinaigrette.
# What You Need:
→ Beets
01 - 4 medium beets, trimmed and scrubbed
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon salt
04 - 1/4 teaspoon ground black pepper
→ Salad
05 - 5 ounces mixed salad greens (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
# How to Make It:
01 - Preheat the oven to 400°F.
02 - Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast for 40 to 50 minutes until tender when pierced with a knife.
03 - Remove beets from the oven, allow to cool slightly, then peel and cut into wedges or cubes.
04 - Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper in a small bowl to form the dressing.
05 - Toss mixed salad greens with half of the prepared vinaigrette.
06 - Distribute dressed greens evenly onto plates. Top with roasted beets, goat cheese crumbles, toasted walnuts, and red onion slices.
07 - Drizzle the remaining vinaigrette over the salad and serve immediately.
# Expert Tips:
01 -
- The roasted beets turn jammy and sweet while the goat cheese keeps everything bright and sharp.
- It comes together in about an hour but tastes like you spent way more time thinking about it.
- Works as a starter, a light lunch, or something to bring to a potluck where people actually ask for the recipe.
02 -
- Don't skip wrapping the beets in foil—it keeps them moist inside while the outside caramelizes, and it prevents your oven from looking like a beet crime scene.
- Room-temperature beets taste better than cold ones; warm beets release more flavor into the greens and cheese around them.
03 -
- If your beets are large, cut them into more uniform pieces so they finish roasting at the same time—uneven sizes mean some will be mushy while others are still firm.
- Don't dress the whole salad at once; dress the greens first, then build the toppings, and drizzle the remaining vinaigrette over the plate right before serving so nothing gets soggy.