Roasted Beet Goat Cheese Salad (Printable)

Sweet roasted beets paired with creamy goat cheese and crunchy walnuts in a tangy dressing.

# Ingredient List:

→ Vegetables

01 - 4 medium beets, trimmed and scrubbed
02 - 4 cups mixed salad greens (arugula, spinach, or mesclun)

→ Cheese & Nuts

03 - 3.5 oz goat cheese, crumbled
04 - 1/2 cup walnuts, toasted and roughly chopped

→ Dressing

05 - 3 tbsp extra virgin olive oil
06 - 1.5 tbsp balsamic vinegar
07 - 1 tsp honey
08 - 1 tsp Dijon mustard
09 - Salt and freshly ground black pepper, to taste

→ Garnish (optional)

10 - 2 tbsp fresh chives or parsley, finely chopped

# Directions:

01 - Preheat oven to 400°F. Wrap each beet in foil and place on a baking sheet. Roast 40 to 50 minutes until tender when pierced with a fork.
02 - Allow beets to cool slightly, then peel and cut into wedges or cubes.
03 - In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until smooth.
04 - Arrange salad greens on a serving platter or individual plates. Top with roasted beet pieces.
05 - Sprinkle crumbled goat cheese and toasted walnuts evenly over the salad.
06 - Drizzle the dressing evenly over the assembled salad.
07 - Optionally, garnish with chopped fresh chives or parsley. Serve immediately.

# Expert Tips:

01 -
  • The contrast of warm roasted beets against cool, creamy goat cheese is pure magic on your palate, and honestly, it feels fancy enough to impress without any fuss
  • Those toasted walnuts add a satisfying crunch that keeps every bite interesting, and the balsamic vinaigrette ties everything together like a warm hug
  • It comes together in about an hour, mostly hands-off roasting time, so you can actually relax while dinner practically makes itself
02 -
  • Never, and I mean never, skip toasting the walnuts. Raw walnuts are fine, but toasted walnuts transform this salad from good to unforgettable. That five-minute investment changes everything
  • The beet skins slip off so much easier when the beets are still warm, but not so hot they burn your hands. That sweet spot is key, and I learned this the hard way after trying to peel cold beets and nearly losing my mind
03 -
  • Make the dressing ahead of time and store it in a jar. Shake it well before serving, and it's even better the next day as the flavors meld together
  • If you're prepping this for a gathering, roast the beets earlier in the day and store them in the fridge, then bring them to room temperature before assembling. They're actually beautiful at room temperature too, though I prefer them still slightly warm

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