Beet Goat Cheese Salad (Printable)

Sweet roasted beets, creamy goat cheese, walnuts, and fresh greens with a tangy balsamic dressing.

# Required Ingredients:

→ Salad

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

→ Dressing

05 - 3 tbsp extra-virgin olive oil
06 - 1½ tbsp balsamic vinegar
07 - 1 tsp Dijon mustard
08 - 1 tsp honey
09 - Salt, to taste
10 - Freshly ground black pepper, to taste

# Preparation Steps:

01 - Preheat the oven to 400°F (200°C).
02 - Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for 35 to 40 minutes until tender when pierced with a knife. Let cool slightly, then peel and cut 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 on a platter. Top with roasted beet pieces, crumbled goat cheese, and walnuts.
05 - Drizzle dressing over the salad just before serving. Toss gently or serve as a composed salad.

# Expert Suggestions:

01 -
  • The sweetness of roasted beets plays against the tangy goat cheese in a way that feels almost like a flavor surprise every time.
  • It comes together fast if you're roasting the beets ahead, making it perfect for weeknight entertaining or a standout lunch.
  • Those walnuts add just enough crunch and earthiness to keep things interesting in every bite.
02 -
  • Don't skip wrapping the beets in foil; roasting them naked will dry them out and make peeling a nightmare.
  • Dress the salad at the last possible moment because the acid will wilt the greens if it sits too long.
  • Toasting those walnuts transforms them from pleasant to essential—two minutes in a hot pan changes the whole dish.
03 -
  • If your beets bleed too much color onto the other ingredients, dress them separately in a small bowl first, then add them to the salad.
  • Room-temperature beets taste better than cold ones—let them cool to warm before assembling so the flavors aren't muted.
Go Back