Roasted Beet Goat Cheese Salad

The first time I brought this beet salad to a dinner party, my friend Sarah actually gasped when she saw the platter. She had spent her entire life avoiding beets, convinced they tasted like dirt, but one bite changed her mind completely. Now she requests it every time I host, and I have watched her convert at least five other skeptics at the table. There is something magical about how roasting transforms these humble root vegetables into something almost candy-like.

Last autumn, I made this for my grandmother who swore she hated beets her entire life. She took a tiny polite forkful, her eyes widened, and she proceeded to eat three servings while telling me about how her mother used to boil beets into mush, which explained everything. We spent the rest of the afternoon discussing how cooking methods can completely transform our relationship with ingredients we thought we disliked.

Ingredients

• 4 medium beets: I have found that mixing red and golden varieties creates the most stunning presentation, and each variety has its own subtly different sweetness profile
• 1 tbsp olive oil: This helps the beets roast evenly and develop those caramelized edges that make all the difference
• 1/4 tsp kosher salt: Beets need salt to really pop, but go easy since you will season the salad too
• Freshly ground black pepper: A few generous grinds right before roasting adds a subtle warmth that complements the beets natural sweetness
• 5 oz mixed salad greens: I love using arugula for its peppery bite, but baby spinach works beautifully if you prefer something milder
• 1/3 cup crumbled goat cheese: The creamy tanginess cuts through the earthy beets perfectly, though a soft feta works in a pinch
• 1/4 cup toasted walnuts or pecans: Toasting them yourself makes a huge difference, just keep a close eye so they do not burn
• 1/4 small red onion: Thinly sliced, these add a sharp contrast that prevents the salad from feeling too sweet
• 2 tbsp extra-virgin olive oil: For the dressing, use your best quality oil since it really shines here
• 1 tbsp balsamic vinegar: The acidity balances the roasted sweetness and ties everything together
• 1 tsp honey: Just enough to help the dressing emulsify and echo the natural sweetness of the beets
• 1/2 tsp Dijon mustard: This is the secret to getting the dressing to stay perfectly blended

Instructions

Get your oven ready:

Preheat to 400°F and position your rack in the middle, giving the beets plenty of space to roast evenly.

Prep the beets:

Trim off the leafy tops and scrub them well, but leave the skin on since it slips right off after roasting.

Wrap and season:

Each beet gets its own foil packet with a drizzle of olive oil and seasoning, creating a little steam pocket.

Roast until tender:

40 to 50 minutes should do it, but test with a fork since sizes vary and you want them completely tender.

Cool and peel:

Let them cool just until you can handle them, then rub the skins off under cool water where they will slip off easily.

Whisk the dressing:

Combine the oil, vinegar, honey, mustard, and seasonings until thickened, which will coat the leaves beautifully.

Assemble the base:

Toss the greens, beets, onion, and half the nuts with just enough dressing to lightly coat everything.

Finish with flair:

Arrange on your serving platter and scatter the remaining goat cheese and nuts on top for that restaurant style presentation.

Save

This salad has become my go to for bringing color to winter tables when everything feels gray and heavy. I served it at a tiny dinner party during the first snowfall last year, and we all sat around the table longer than usual, just talking and picking at the last few crumbles of cheese.

Making Ahead

The beauty of this salad is that roasted beets actually taste better after resting a day or two in the refrigerator. I often roast a big batch on Sunday and keep them in an airtight container, which means weeknight salads come together in under five minutes. The dressing can be made ahead too, just give it a quick whisk before using.

Serving Suggestions

This works beautifully as a first course or light lunch, but I have also served it alongside grilled salmon for a more substantial meal. A crusty baguette is perfect for sopping up any extra dressing that pools at the bottom of the bowl. If you want to make it more filling, some sliced avocado or even a soft boiled egg would be lovely additions.

Other Variations To Try

Sometimes I swap the walnuts for pistachios, which add a beautiful green color and slightly sweeter flavor profile. During summer, fresh mint or basil leaves scattered on top add a bright contrast to the earthy beets. You could also add segments of orange or grapefruit for extra juice and color.

• Citrus segments work wonderfully here and add another layer of freshness
• A handful of fresh herbs like dill or parsley makes it feel even more special
• Try adding some avocado slices for extra creaminess if you want it more filling

Save

There is something deeply satisfying about turning such an unassuming vegetable into something that makes people pause and really enjoy their food. I hope this salad becomes one of those recipes you turn to again and again, whenever you need something beautiful and nourishing on your table.

Recipe FAQs

→ How do I know when the beets are perfectly roasted?

Beets are done when a fork pierces them easily without resistance. Roasting for 40–50 minutes usually ensures tender beets.

→ Can I use other nuts instead of walnuts?

Yes, pecans or toasted almonds can be substituted for walnuts to maintain a crunchy texture and nutty flavor.

→ What’s the best way to peel roasted beets?

After cooling slightly, the skins should slip off easily when rubbed gently by hand or with a paper towel.

→ Can this salad be prepared ahead of time?

Roast and peel beets in advance; assemble salad just before serving to keep greens fresh and dressing crisp.

→ Are there variations to the dressing for different tastes?

Yes, you can adjust sweetness by adding more honey or substitute balsamic vinegar for a different tangy depth.

→ Is it possible to make this salad vegan-friendly?

Omit the goat cheese and consider adding roasted chickpeas or avocado for creaminess while keeping it vegan.