Why You’ll Love This Roasted Beet and Goat Cheese Salad
- A total flavor and texture party. You get the earthy sweetness of the beets, the creamy tang of the cheese, the crunchy nuts, and the sharp bite of the red onion all working together in perfect harmony. It’s anything but boring.
- 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 prep the other components. It’s all about smart, easy assembly.
- It’s a total showstopper. The deep ruby red (or golden yellow!) of the beets against the white cheese and green greens is just stunning. This salad looks like it came from a fancy restaurant, making it perfect for impressing guests.
- It’s incredibly versatile. Serve it as a substantial starter, a light lunch, or a vibrant side next to a roast chicken or piece of fish. It holds up well, so you can even make components ahead of time for easy entertaining.
Ingredients & Tools
- 3-4 medium beets (about 1 lb total), red, golden, or a mix
- 1 tbsp extra virgin olive oil
- 1/2 tsp kosher salt, plus more to taste
- Freshly ground black pepper
- 5 oz mixed salad greens (like arugula, baby spinach, or mesclun)
- 4 oz goat cheese, chilled
- 1/4 cup walnuts or pecans, roughly chopped
- 1/4 small red onion, very thinly sliced
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
Tools: A baking sheet, aluminum foil, a small mixing bowl for dressing, a whisk, and a good sharp knife.
The quality of your ingredients really shines here, so it’s worth seeking out fresh, firm beets and a good, creamy goat cheese (chèvre). The Dijon mustard isn’t just for flavor—it helps emulsify the vinaigrette, making it smooth and clingy.
Serves: 4 as a main, 6 as a side | Prep Time: 20 minutes | Cook Time: 45-60 minutes | Total Time: about 1 hour 15 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip roasting the beets yourself. While pre-cooked beets are convenient, they often lack the deep, concentrated flavor you get from roasting. The process is simple and makes all the difference.
- Choose your beet color wisely. Red beets give that classic, dramatic color (just be careful—they stain!), while golden beets are a bit milder and won’t turn everything pink. A mix of both is beautiful.
- Keep your goat cheese cold. Chilling the log of goat cheese makes it much easier to crumble neatly with your fingers or a fork. If it’s too warm, it can get sticky and messy.
- Toast those nuts! It takes just a few minutes in a dry pan, but toasting the walnuts or pecans deepens their flavor immensely, adding a crucial nutty aroma you’ll really notice.
- Thinly slice the onion. A mandoline is great for this if you have one (use the guard!), but a sharp knife works too. Thin slices integrate better and offer a pleasant sharpness without being overwhelming.
How to Make Roasted Beet and Goat Cheese Salad
Step 1: Roast the Beets. Preheat your oven to 400°F (200°C). Scrub the beets thoroughly under running water to remove any dirt—no need to peel them yet. Pat them dry, then place each beet on a small square of aluminum foil. Drizzle each with a little of the 1 tbsp of olive oil and sprinkle with salt and pepper. Wrap the foil tightly around each beet to create sealed packets. Place the packets on a baking sheet and roast for 45-60 minutes. You’ll know they’re done when a sharp knife or skewer slides into the center with little resistance.
Step 2: Cool and Peel. Carefully open the foil packets (watch out for the steam!) and let the beets cool until they’re comfortable to handle. The skin should now slip off easily—you can use a paring knife to help, but often just rubbing them with a paper towel does the trick. This method keeps the beets moist and makes peeling a breeze. Once peeled, cut the beets into bite-sized wedges or cubes.
Step 3: Toast the Nuts. While the beets are cooling, place the chopped nuts in a dry skillet over medium heat. Toast them for 3-5 minutes, shaking the pan frequently, until they become fragrant and slightly darker in color. Be careful not to burn them! Pour them out of the hot pan immediately to stop the cooking process.
Step 4: Make the Vinaigrette. In your small mixing bowl, combine the 3 tbsp olive oil, balsamic vinegar, Dijon mustard, and honey. Add a good pinch of salt and a few grinds of black pepper. Whisk everything together vigorously until the dressing is smooth and slightly thickened. Taste it and adjust the seasoning—you might want a touch more honey for sweetness or vinegar for sharpness.
Step 5: Assemble the Salad. Place your salad greens in a large serving bowl. Scatter the thinly sliced red onion over the top. Arrange the warm or room-temperature beet wedges over the greens. Now, crumble the chilled goat cheese over everything, followed by the toasted nuts. The trick is to distribute everything evenly so every bite gets a bit of each component.
Step 6: Dress and Serve. Just before serving, drizzle about two-thirds of the vinaigrette over the salad. Gently toss to combine, making sure the dressing coats the leaves. You can always add more dressing if you like, but it’s best to start with less to avoid a soggy salad. Serve immediately while the textures are at their peak.
Serving Suggestions
Complementary Dishes
- Pan-Seared Chicken Breast — The simple, savory flavor of a well-seasoned chicken breast makes a perfect protein partner that doesn’t compete with the salad’s vibrant flavors.
- Creamy Mushroom Risotto — The earthy richness of a risotto is a luxurious and comforting base that complements the earthy notes of the beets beautifully.
- Grilled Salmon — The healthy fats in salmon pair wonderfully with the acidity of the vinaigrette, creating a really well-rounded and satisfying meal.
Drinks
- A Crisp Sauvignon Blanc — The wine’s citrusy and herbal notes cut through the creaminess of the goat cheese and highlight the sweetness of the beets perfectly.
- A Light Pinot Noir — If you prefer red, a light-bodied, fruity Pinot Noir has enough acidity to stand up to the salad without overpowering it.
- Sparkling Water with Citrus — For a non-alcoholic option, the bubbles and a squeeze of lemon or lime cleanse the palate between bites beautifully.
Something Sweet
- Dark Chocolate Pots de Crème — The deep, bitter notes of dark chocolate provide a sophisticated and not-too-sweet ending that contrasts nicely with the salad.
- Lemon Sorbet — Incredibly light and refreshing, a scoop of tart lemon sorbet is the perfect palate-cleanser after the rich and earthy salad.
- Almond Biscotti — A crunchy, not-too-sweet cookie that you can dip into a cup of espresso ties the meal together with a lovely nutty flavor echo.
Top Mistakes to Avoid
- Mistake: Dressing the salad too early. The greens will wilt and lose their lovely crisp texture. Always add the vinaigrette at the very last second before serving.
- Mistake: Using warm goat cheese. It will smear and clump instead of crumbling nicely. A few minutes in the fridge makes all the difference for presentation.
- Mistake: Skipping the nut toasting step. Raw nuts can taste a bit bland and soft. Toasting them unlocks their essential oils and gives you that satisfying, aromatic crunch.
- Mistake: Overcrowding the beet packets. If you wrap all the beets together in one big foil packet, they’ll steam more than roast and won’t caramelize properly. Individual packets ensure even cooking.
- Mistake: Cutting the beets on your favorite wooden board. Red beet juice will stain it permanently! Use a plastic cutting board or one you don’t mind turning a little pink.
Expert Tips
- Tip: Wear disposable gloves when handling red beets. This is the ultimate pro-move to avoid having pink-stained hands for the rest of the day. Seriously, it’s a lifesaver.
- Tip: Add an herb for freshness. A tablespoon or two of fresh chopped tarragon or dill tossed with the greens adds a wonderful, fragrant layer of complexity that pairs brilliantly with the beets and cheese.
- Tip: Make it a warm salad. For a different experience, assemble the salad with the beets still warm from the oven. The slight heat will gently wilt the greens and make the goat cheese ever so slightly melty—it’s divine.
- Tip: Prep components ahead. You can roast and peel the beets up to 3 days in advance and store them in an airtight container in the fridge. The dressing can be made a week ahead. Just assemble everything fresh when you’re ready to eat.
- Tip: Add a protein for a full meal. Turn this into a hearty lunch by adding a can of drained and rinsed chickpeas or some leftover shredded roast chicken right into the mix.
FAQs
Can I use a different type of cheese?
Absolutely! While goat cheese is classic, feta cheese offers a similarly tangy and salty profile that works wonderfully. For a richer, creamier option, fresh mozzarella (bocconcini) or even blue cheese can be fantastic. If you’re not into tangy cheeses, a mild ricotta salata would be a great, less assertive choice. It’s all about your personal preference.
My dressing is too sharp/vinegary. How can I fix it?
No problem! The easiest way to balance a too-sharp vinaigrette is to add a bit more fat or sweetness. Whisk in another tablespoon of olive oil to mellow it out, or add an extra half-teaspoon of honey or maple syrup. Taste as you go until it reaches a balance you like. Remember, you can always add more, but you can’t take it out!
Can I make this salad vegan?
You sure can! Simply omit the goat cheese or replace it with a vegan alternative—there are some great nut-based “cheeses” available. For the honey in the dressing, use an equal amount of maple syrup or agave nectar. The roasted beets and nuts provide so much flavor and texture that the salad will still feel complete and satisfying.
How should I store leftovers?
Store the dressed salad components separately if you can. The dressed greens will not keep well. Keep the roasted beets, crumbled cheese, and toasted nuts in separate airtight containers in the fridge for up to 3 days. The dressing can be kept at room temperature for a day or in the fridge for up to a week. Assemble fresh portions as needed.
Why are my beets dry and not tender?
This usually means they needed more time in the oven. Beets can vary greatly in size and density. If your knife doesn’t slide in easily, just re-wrap them and pop them back in the oven for another 10-15 minutes. Also, ensure your foil packets are tightly sealed so the beets steam and roast in their own moisture, which keeps them tender.
Roasted Beet And Goat Cheese Salad
Learn to make a stunning Roasted Beet and Goat Cheese Salad! This easy recipe features caramelized beets, creamy cheese & toasted nuts. Perfect for entertaining or a fancy weeknight meal.
Ingredients
Ingredients
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3-4 medium beets (about 1 lb total, red, golden, or a mix)
-
1 tbsp extra virgin olive oil
-
1/2 tsp kosher salt (plus more to taste)
-
freshly ground black pepper
-
5 oz mixed salad greens (like arugula, baby spinach, or mesclun)
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4 oz goat cheese (chilled)
-
1/4 cup walnuts or pecans (roughly chopped)
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1/4 small red onion (very thinly sliced)
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3 tbsp extra virgin olive oil
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1 tbsp balsamic vinegar
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1 tsp Dijon mustard
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1 tsp honey or maple syrup
Instructions
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Roast the Beets. Preheat your oven to 400°F (200°C). Scrub the beets thoroughly under running water to remove any dirt—no need to peel them yet. Pat them dry, then place each beet on a small square of aluminum foil. Drizzle each with a little of the 1 tbsp of olive oil and sprinkle with salt and pepper. Wrap the foil tightly around each beet to create sealed packets. Place the packets on a baking sheet and roast for 45-60 minutes. You'll know they're done when a sharp knife or skewer slides into the center with little resistance.01
-
Cool and Peel. Carefully open the foil packets (watch out for the steam!) and let the beets cool until they're comfortable to handle. The skin should now slip off easily—you can use a paring knife to help, but often just rubbing them with a paper towel does the trick. This method keeps the beets moist and makes peeling a breeze. Once peeled, cut the beets into bite-sized wedges or cubes.02
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Toast the Nuts. While the beets are cooling, place the chopped nuts in a dry skillet over medium heat. Toast them for 3-5 minutes, shaking the pan frequently, until they become fragrant and slightly darker in color. Be careful not to burn them! Pour them out of the hot pan immediately to stop the cooking process.03
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Make the Vinaigrette. In your small mixing bowl, combine the 3 tbsp olive oil, balsamic vinegar, Dijon mustard, and honey. Add a good pinch of salt and a few grinds of black pepper. Whisk everything together vigorously until the dressing is smooth and slightly thickened. Taste it and adjust the seasoning—you might want a touch more honey for sweetness or vinegar for sharpness.04
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Assemble the Salad. Place your salad greens in a large serving bowl. Scatter the thinly sliced red onion over the top. Arrange the warm or room-temperature beet wedges over the greens. Now, crumble the chilled goat cheese over everything, followed by the toasted nuts. The trick is to distribute everything evenly so every bite gets a bit of each component.05
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Dress and Serve. Just before serving, drizzle about two-thirds of the vinaigrette over the salad. Gently toss to combine, making sure the dressing coats the leaves. You can always add more dressing if you like, but it's best to start with less to avoid a soggy salad. Serve immediately while the textures are at their peak.06
