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There’s something truly magical that happens when you roast beets. That earthy, slightly sweet root vegetable transforms into something entirely different—deeply caramelized, tender, and almost jewel-like in its vibrant color. This roasted beet and goat cheese salad is honestly one of my all-time favorite dishes to make, especially when I want something that feels both rustic and elegant. It’s the kind of salad that makes people pause and say, “Wow, you made this?” The combination of warm, sweet beets with the cool, tangy creaminess of goat cheese is just… perfection. Then you add the crunch of toasted walnuts and the bright pop of a simple vinaigrette, and you’ve got a symphony of textures and flavors in every single bite. It’s a salad that doesn’t feel like an afterthought; it feels like the main event. Whether you’re serving it as a stunning starter for a dinner party or making a big bowl for a satisfying lunch, this recipe is a real crowd-pleaser.

Why You’ll Love This Roasted Beet and Goat Cheese Salad

A beautiful balance of flavors and textures. You get the earthy sweetness from the roasted beets, a sharp and creamy tang from the goat cheese, a wonderful crunch from the walnuts, and a bright, acidic kick from the vinaigrette. It’s a party in your mouth, honestly.
It’s surprisingly simple to make. The most involved part is roasting the beets, which is mostly hands-off time. While they’re in the oven, you can whip up the dressing and toast the nuts. It comes together with minimal fuss for a result that looks incredibly impressive.
It’s incredibly versatile. This salad is fantastic as a standalone light meal, but it also pairs beautifully with so many mains. You can easily customize it with different greens, herbs, or even a different type of nut. It’s a recipe you can make your own.
The colors are just stunning. The deep ruby red (or golden yellow!) of the beets against the white cheese and green greens is a visual masterpiece. It’s a salad that you eat with your eyes first, and it never fails to delight.

Ingredients & Tools

4 medium red or golden beets (about 500 g)
2 tbsp extra virgin olive oil, divided
1/2 tsp sea salt, plus more to taste
1/4 tsp freshly cracked black pepper
5 oz mixed salad greens (like arugula, spinach, or spring mix)
4 oz goat cheese, crumbled
1/2 cup walnuts, roughly chopped
2 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp honey or maple syrup
1 small shallot, finely minced

Tools: A baking sheet, aluminum foil, a small mixing bowl for the dressing, a whisk, and a large salad bowl.

You’ll notice I call for red or golden beets—honestly, either works beautifully. The golden ones are a little less messy, but the red ones give that dramatic, vibrant color. A good, creamy goat cheese is key here; don’t skimp on it. And for the greens, I really love the peppery bite of arugula with the sweet beets, but any mix you enjoy will be wonderful.

Nutrition (per serving)

Calories: 320 kcal
Protein: 10 g
Fat: 25 g
Carbohydrates: 18 g
Fiber: 5 g

Serves: 4 | Prep Time: 20 minutes | Cook Time: 60 minutes | Total Time: 80 minutes

Before You Start: Tips & Ingredient Notes

Embrace the mess (or avoid it!). Red beets will stain your hands and cutting board. Wearing disposable gloves is a great trick, and you can also roast golden beets which are much less messy but just as delicious.
Don’t rush the roasting. Roasting the beets until they are completely tender is non-negotiable. A knife or skewer should slide into the center with no resistance. This is where all that deep, sweet flavor comes from, so be patient.
Toast your nuts. I know it’s an extra step, but toasting the walnuts in a dry pan for a few minutes until they’re fragrant completely transforms them. It brings out their oils and gives them a much deeper, nuttier flavor and better crunch.
Let your dressing ingredients mingle. Whisk your vinaigrette together at least 10-15 minutes before you need it. This allows the shallot to mellow slightly and all the flavors to really marry together into a more cohesive, delicious dressing.

How to Make Roasted Beet and Goat Cheese Salad

Step 1: First, let’s tackle the beets. Preheat your oven to 400°F (200°C). Scrub the beets thoroughly under running water to remove any dirt—you don’t need to peel them yet. Pat them dry, then place them on a large piece of aluminum foil. Drizzle with one tablespoon of the olive oil and sprinkle with the sea salt and pepper. Wrap the foil tightly around the beets to create a sealed packet. This creates a mini steam oven that will cook the beets evenly and keep them moist.

Step 2: Place the foil packet directly on the oven rack or on a baking sheet (the baking sheet is safer in case of any leaks!). Roast for 45 to 60 minutes. The time really depends on the size of your beets. You’ll know they’re done when you can easily pierce the center with a knife or a skewer—it should slide in with no resistance. Once they’re done, carefully open the foil packet (watch out for the steam!) and let them cool until they’re safe to handle.

Step 3: While the beets are roasting, this is the perfect time to prepare the other components. In a small, dry skillet over medium heat, toast your chopped walnuts. Stir them frequently for about 3-5 minutes, just until they become fragrant and take on a slightly darker color. Be careful not to burn them! As soon as they’re done, pour them onto a plate to stop the cooking process.

Step 4: Now, let’s make the vinaigrette. In your small mixing bowl, combine the red wine vinegar, Dijon mustard, honey, and the finely minced shallot. Whisk everything together. Then, while continuing to whisk, slowly stream in the remaining one tablespoon of olive oil. Keep whisking until the dressing looks emulsified and slightly glossy. Give it a taste and adjust the seasoning with a pinch more salt or pepper if needed. Set this aside.

Step 5: Once the beets are cool enough to handle, the skins should slip off very easily. You can use a paper towel to rub them off—it’s surprisingly satisfying! After peeling, cut the beets into bite-sized wedges or cubes. Now, it’s assembly time. In your large salad bowl, place the mixed greens. Scatter the warm (or room temperature) beet pieces over the greens.

Step 6: Now for the best parts! Crumble the goat cheese generously over the top of the beets and greens. Sprinkle the toasted walnuts evenly over everything. Right before you’re ready to serve, give your dressing a final quick whisk and drizzle it over the salad. Toss the salad gently but thoroughly, ensuring everything gets a light coating of that delicious vinaigrette. Serve immediately and enjoy the incredible combination of warm, cool, creamy, and crunchy.

Serving Suggestions

Complementary Dishes

Grilled Herb Chicken — The simple, savory flavors of grilled chicken are a perfect protein-packed partner that won’t compete with the salad’s vibrant taste.
Creamy Tomato Soup — For a cozy, bistro-style meal, a bowl of smooth tomato soup with this salad on the side is absolute comfort food heaven.
Garlic and Herb Crusty Bread — You’ll want something to sop up every last bit of the vinaigrette and any escaped goat cheese, and a warm, crusty loaf is the ideal tool for the job.

Drinks

A Crisp Sauvignon Blanc — The wine’s bright acidity and citrus notes cut through the richness of the goat cheese and mirror the tang in the vinaigrette beautifully.
Sparkling Water with Lemon — For a non-alcoholic option, the effervescence and citrus cleanse the palate between bites, making each mouthful taste fresh and new.
A Light Pinot Noir — If you prefer red, a lighter-bodied Pinot Noir has enough earthiness to complement the beets without overwhelming the other delicate flavors.

Something Sweet

Lemon Sorbet — After the earthy, rich salad, a scoop of sharp, clean lemon sorbet is the most refreshing and palate-cleansing finish imaginable.
Dark Chocolate Truffles — A few bites of intense, bittersweet chocolate provide a sophisticated and decadent counterpoint to the salad’s fresh and tangy profile.
Almond Shortbread Cookies — These buttery, nutty cookies are a simple, not-too-sweet ending that subtly echoes the toasted walnuts in the salad itself.

Top Mistakes to Avoid

Mistake: Undercooking the beets. If the beets are still firm or crunchy in the center, they won’t have that signature sweet, caramelized flavor. They should be uniformly tender all the way through—this is the foundation of the whole dish.
If you add the vinaigrette and then let the salad sit, the delicate greens will wilt and become soggy. Always dress this salad at the very last second before serving to maintain that perfect crisp texture.
Mistake: Skipping the toasting step for the walnuts. Raw walnuts can taste a bit bitter and lack the deep, aromatic flavor that toasted nuts bring. That toasty note is a key layer in the salad’s flavor profile, so don’t miss it.
Mistake: Using cold goat cheese straight from the fridge. Super-cold goat cheese is harder to crumble and doesn’t spread its creamy tang as well. Let it sit out for 15-20 minutes before you assemble the salad for the best texture.

Expert Tips

Tip: Roast extra beets. Roasting takes time, so why not do a bigger batch? You can store the cooled, peeled beets in an airtight container in the fridge for up to 4 days. They’re fantastic in grain bowls, on sandwiches, or for making another salad in a flash.
Tip: Add a fresh herb for a flavor boost. Just before serving, toss in a handful of fresh chopped tarragon, dill, or chives. The herbal note adds a wonderful new dimension of freshness that really makes the salad sing.
Tip: Massage your greens. If you’re using sturdy greens like kale, give them a quick massage with a tiny bit of the dressing before adding the other ingredients. This breaks them down slightly, making them more tender and easier to eat.
Tip: Create a composed salad for a dinner party. Instead of tossing everything, arrange the greens on individual plates, then artfully place the beets, crumbled goat cheese, and walnuts on top. Drizzle with dressing. It looks incredibly elegant and professional.

FAQs

Can I use pre-cooked beets from the store?
You absolutely can, and it’s a great time-saver! Look for plain, vacuum-sealed cooked beets in the produce section, not the pickled ones. The flavor won’t be quite as deep and caramelized as when you roast them yourself, but it’s a fantastic shortcut for a busy week. Just be sure to pat them dry and bring them to room temperature before adding them to the salad.

How far in advance can I prepare the components?
You can roast and peel the beets up to 3 days in advance; just keep them chilled in the fridge. The dressing can be made 2-3 days ahead as well—the flavors might even improve! The only thing you should do right before serving is toasting the walnuts and assembling the salad to keep the greens crisp and the nuts crunchy.

My goat cheese is too firm to crumble nicely. What can I do?
This is a common issue! If your goat cheese is very cold and firm, you can pop it in the freezer for about 10-15 minutes. This will firm it up just enough to make grating it on the large holes of a box grater easy, giving you perfect little crumbles. Alternatively, you can use two forks to pull it apart.

Can I make this salad vegan?
Definitely! For the cheese, you can substitute with a vegan feta or a creamy tofu-based “cheese” that you can crumble. For the honey in the dressing, just use an equal amount of maple syrup or agave nectar. The roasted beets and walnuts are already vegan, so with those simple swaps, you’re all set.

What other nuts or cheese can I use?
This salad is very adaptable. For nuts, toasted pecans, hazelnuts, or even pistachios would be delicious. For cheese, a creamy feta is the most common substitute, but a soft blue cheese like Gorgonzola Dolce would also be fantastic if you enjoy a stronger, funkier flavor. Feel free to experiment with what you love!

Roasted Beet And Goat Cheese Salad

Cost Level $$

Category New Years Eve Recipes

Difficulty Medium

Cuisine Mediterranean, american

Servings 4

Total Time 80 minutes

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Make this stunning Roasted Beet and Goat Cheese Salad with toasted walnuts & a simple vinaigrette. An elegant, easy recipe perfect for any occasion. Get the recipe now!

Ingredients

For the Salad

4 medium red or golden beets (about 500 g)
2 tbsp extra virgin olive oil (divided)
1/2 tsp sea salt (plus more to taste)
1/4 tsp freshly cracked black pepper
5 oz mixed salad greens (like arugula, spinach, or spring mix)
4 oz goat cheese (crumbled)
1/2 cup walnuts (roughly chopped)

For the Vinaigrette

2 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp honey or maple syrup
1 small shallot (finely minced)

Instructions

01
First, let's tackle the beets. Preheat your oven to 400°F (200°C). Scrub the beets thoroughly under running water to remove any dirt—you don't need to peel them yet. Pat them dry, then place them on a large piece of aluminum foil. Drizzle with one tablespoon of the olive oil and sprinkle with the sea salt and pepper. Wrap the foil tightly around the beets to create a sealed packet. This creates a mini steam oven that will cook the beets evenly and keep them moist.
02
Place the foil packet directly on the oven rack or on a baking sheet (the baking sheet is safer in case of any leaks!). Roast for 45 to 60 minutes. The time really depends on the size of your beets. You'll know they're done when you can easily pierce the center with a knife or a skewer—it should slide in with no resistance. Once they're done, carefully open the foil packet (watch out for the steam!) and let them cool until they’re safe to handle.
03
While the beets are roasting, this is the perfect time to prepare the other components. In a small, dry skillet over medium heat, toast your chopped walnuts. Stir them frequently for about 3-5 minutes, just until they become fragrant and take on a slightly darker color. Be careful not to burn them! As soon as they're done, pour them onto a plate to stop the cooking process.
04
Now, let's make the vinaigrette. In your small mixing bowl, combine the red wine vinegar, Dijon mustard, honey, and the finely minced shallot. Whisk everything together. Then, while continuing to whisk, slowly stream in the remaining one tablespoon of olive oil. Keep whisking until the dressing looks emulsified and slightly glossy. Give it a taste and adjust the seasoning with a pinch more salt or pepper if needed. Set this aside.
05
Once the beets are cool enough to handle, the skins should slip off very easily. You can use a paper towel to rub them off—it’s surprisingly satisfying! After peeling, cut the beets into bite-sized wedges or cubes. Now, it’s assembly time. In your large salad bowl, place the mixed greens. Scatter the warm (or room temperature) beet pieces over the greens.
06
Now for the best parts! Crumble the goat cheese generously over the top of the beets and greens. Sprinkle the toasted walnuts evenly over everything. Right before you're ready to serve, give your dressing a final quick whisk and drizzle it over the salad. Toss the salad gently but thoroughly, ensuring everything gets a light coating of that delicious vinaigrette. Serve immediately and enjoy the incredible combination of warm, cool, creamy, and crunchy.