Roasted Beet Goat Cheese Salad

Last winter, I found myself staring at a pile of beets from my CSA box, wondering what on earth to do with them. My neighbor had mentioned roasting them until they become candy-sweet, and that curiosity led to this salad. The first time I made it for dinner, my usually beet-skeptical partner went back for thirds.

I brought this to a spring potluck and watched it disappear before the main dishes even hit the table. Someone asked if I'd chef'd at a restaurant, which made me laugh considering I'd burned the first batch of walnuts while getting distracted by a phone call.

Ingredients

• 4 medium beets: Roasting transforms these earthy roots into something sweet and tender, plus the hands-off cooking lets you focus on other prep
• 4 cups mixed salad greens: Arugula adds peppery bite while spinach brings mildness, creating layers of flavor in every bite
• 100 g goat cheese: Room temperature cheese crumbles more easily and distributes better throughout the salad
• 1/4 cup walnuts or pecans: Toasting them in a dry pan for 3 minutes releases their natural oils and deepens their flavor
• 3 tbsp extra virgin olive oil: A fruity, high-quality oil makes a noticeable difference in simple vinaigrettes
• 1.5 tbsp balsamic vinegar: The acidity cuts through the rich beets and creamy cheese
• 1 tsp Dijon mustard: This acts as an emulsifier, keeping your dressing from separating
• 1 tsp honey or maple syrup: Just enough to balance the acidity and highlight the beets natural sweetness

Instructions

Roast the beets to perfection:

Wrap each beet individually in foil, sealing them tight to trap steam. Roast at 200°C for 40-50 minutes until a knife slides through easily.

Let them cool and peel:

Once cool enough to handle, rub the skins with your thumbs and they will slip right off. Cut into wedges or slices depending on your preference.

Whisk together the vinaigrette:

Combine olive oil, balsamic vinegar, Dijon, honey, salt, and pepper in a small bowl. Whisk vigorously until the mixture thickens slightly.

Build your salad:

Arrange greens as your base, then artfully arrange beets, crumbled goat cheese, and toasted nuts. Add apple or pear slices if you want extra crunch.

Dress and serve immediately:

Drizzle vinaigrette over the salad just before serving. Toss gently at the table so everyone gets some of everything.

Save

This salad became my go-to for nights when I want something that feels restaurant-quality but requires minimal active cooking. The colors alone make me happy every time I plate it.

Make It Your Own

Sometimes I swap goat cheese for feta when I want something saltier, or add toasted pumpkin seeds instead of nuts for a different crunch. Orange segments have become a favorite addition during winter months when citrus is at its sweetest.

Serving Suggestions

A slice of crusty sourdough turns this from side to satisfying meal. On warm evenings, I serve it alongside grilled chicken or fish. When friends come over, I pair it with a chilled Sauvignon Blanc and watch the conversation flow as easily as the wine.

Timing Your Prep

I roast beets on Sunday while I'm already using the oven for something else. Throughout the week, this salad comes together in under ten minutes. Having those jewel-toned beets ready makes healthy eating feel luxurious instead of like a chore.

• Roast extra beets and use them in grain bowls throughout the week
• Toast nuts in larger batches and store in an airtight container
• Keep a jar of this vinaigrette in your fridge for quick salads anytime

Save

There is something deeply satisfying about transforming humble root vegetables into something this beautiful and delicious. Hope this salad brings as much color to your table as it has to mine.

Recipe FAQs

→ What is the best way to roast beets?

Wrap each beet individually in foil and roast at 200°C (400°F) for 40–50 minutes until tender. This softens the beets and intensifies their natural sweetness.

→ Can I substitute goat cheese with another cheese?

Yes, tangy cheeses like feta or ricotta salata work well as alternatives, maintaining a creamy texture and bright flavor.

→ How can I add crunch to this salad?

Toasted walnuts or pecans add a pleasant crunch, but pumpkin seeds can be used for a nut-free option.

→ Is it possible to make the dressing in advance?

Absolutely, the vinaigrette can be whisked together and stored in a sealed container for up to 2 days in the refrigerator.

→ What salad greens are recommended for this dish?

Arugula, spinach, and baby kale provide a fresh, slightly peppery base that complements the earthy beets and creamy cheese.

→ Can I add fruit to enhance the flavor?

Thin slices of apple or pear introduce a subtle sweetness and crispy texture, balancing the richness of the cheese and beets.