Beet Goat Cheese Salad (Printable Version)

A colorful mix of roasted beets, goat cheese, walnuts, and greens with a zesty balsamic drizzle.

# Components:

→ 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 tablespoons extra-virgin olive oil
06 - 1½ tablespoons balsamic vinegar
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon honey
09 - Salt and freshly ground black pepper, to taste

# Method Steps:

01 - Preheat oven to 400°F. Wrap each beet individually in aluminum foil and place them on a baking sheet.
02 - Roast beets for 35 to 40 minutes or until tender when pierced with a knife. Remove from oven, let cool slightly, then peel and cut into wedges or cubes.
03 - Whisk olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper together in a small bowl until emulsified.
04 - Place mixed greens in a large bowl or on a platter. Top with roasted beet pieces, crumbled goat cheese, and walnuts.
05 - Drizzle dressing over salad just before serving. Toss gently or serve as a composed salad.

# Expert Advice:

01 -
  • The sweetness of roasted beets paired with creamy goat cheese creates this perfect sweet-salty contrast that makes your taste buds sing.
  • It comes together faster than you'd think, and looks fancy enough to serve to people you're trying to impress.
  • This is vegetarian, gluten-free, and adaptable enough that everyone at the table can enjoy it exactly how they like it.
02 -
  • If you don't wrap the beets in foil they'll dry out and taste mealy—I learned this the hard way and never made that mistake twice.
  • Toasting the walnuts changes the whole salad from good to unforgettable, so don't skip it even though it's an extra step.
03 -
  • The beet juice will stain cutting boards and hands purple—this is completely normal and actually kind of beautiful if you think about it.
  • If your goat cheese is too firm straight from the fridge, let it sit out for ten minutes before crumbling; it'll be easier and taste creamier.
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