Ultimate Beet Salad with Goat Cheese (Printable)

Roasted beets paired with goat cheese, walnuts, and fresh greens in balsamic vinaigrette.

# What You Need:

→ Beets

01 - 4 medium beets, trimmed and scrubbed

→ Salad Base

02 - 4 cups mixed salad greens (arugula, baby spinach, or mesclun)
03 - 1/2 small red onion, thinly sliced
04 - 1/2 cup crumbled goat cheese
05 - 1/3 cup toasted walnuts, roughly chopped
06 - 1/4 cup fresh herbs (parsley, dill, or chives), chopped

→ Vinaigrette

07 - 3 tablespoons extra-virgin olive oil
08 - 1 1/2 tablespoons balsamic vinegar
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon honey
11 - Salt and freshly ground black pepper, to taste

# Steps:

01 - Preheat the oven to 400°F.
02 - Wrap each beet individually in foil and place on a baking sheet. Roast for 40–50 minutes, or until tender when pierced with a knife. Let cool, then peel and cut into wedges or bite-sized cubes.
03 - In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
04 - In a large bowl, combine the salad greens, red onion, and half of the fresh herbs. Drizzle with about two-thirds of the vinaigrette and toss gently to coat.
05 - Arrange the roasted beet pieces over the greens. Top with crumbled goat cheese and toasted walnuts. Drizzle with the remaining vinaigrette.
06 - Garnish with the remaining herbs and serve immediately.

# Expert Advice:

01 -
  • The roasted beets become candy-sweet and tender, turning skeptics into believers
  • It comes together quickly once the beets are roasted and keeps beautifully for lunch the next day
  • That vinaigrette is one you will want to drizzle on everything in your kitchen
02 -
  • Beets vary wildly in size so check them early rather than late, because overcooked beets turn mushy and sad
  • The vinaigrette might seem too tangy on its own but it balances perfectly once it hits the sweet roasted beets
  • This salad waits surprisingly well if you keep the dressing and nuts separate until serving time
03 -
  • Wear gloves when peeling roasted beets unless you want pink-stained hands for the next two days
  • Invest in good balsamic vinegar because the cheap stuff tastes disappointingly acidic and harsh

Go Back