Save to Pinterest The first time I really understood what a salad could be was at a small café in Lyon, watching a woman in the kitchen toss beets and goat cheese together like she was conducting an orchestra. I came home determined to recreate that moment, and after a few attempts—once burning the walnuts, another time over-salting the dressing—I finally landed on this version. It's become the salad I make when I want to feel like I'm eating something genuinely special, not just going through the motions.
I made this for my sister last November when she was going through a rough patch, and she ate two big bowls sitting at my kitchen counter. She didn't say much, just kept eating and nodding, and somehow that felt like the recipe had done its job. Now whenever she visits, this is what she asks for before she even takes off her coat.
Ingredients
- Beets: Three medium ones give you enough roasted beets to distribute throughout the salad without overwhelming the greens; I always look for ones that are roughly the same size so they cook evenly.
- Goat cheese: Crumbled, not smooth, because you want those pockets of tang scattered throughout rather than one unified spread.
- Walnuts: Roughly chopped so you get varying textures, and toasting them first is what separates this from a sad desk lunch salad.
- Mixed salad greens: A combination keeps things interesting—I usually do half arugula for pepperness and half something milder like spinach.
- Extra-virgin olive oil: The good stuff matters here because there's nowhere to hide in a simple dressing.
- Balsamic vinegar: This is what makes the whole thing sing, so don't use the cheap bottle; it should taste rich and slightly sweet on its own.
- Dijon mustard: Just a teaspoon acts as an emulsifier, keeping the oil and vinegar from separating while adding a subtle warmth.
- Honey: One teaspoon balances the vinegar's acidity and adds a whisper of sweetness that complements the beets.
Instructions
- Wrap and roast the beets:
- Preheat your oven to 200°C (400°F), then wrap each trimmed beet individually in foil—this steams them gently and keeps your oven clean. Roast for 35–40 minutes until a knife slides through without resistance, letting them cool just enough to handle before peeling away the papery skin.
- Make the dressing:
- In a small bowl, whisk the olive oil, balsamic vinegar, mustard, and honey together until it looks thick and glossy, then taste and adjust salt and pepper. The dressing should taste assertive but balanced, not aggressively acidic or oily.
- Build the salad:
- Pile the greens on a platter or in a bowl, scatter the warm (or cooled, depending on what you prefer) beet pieces across the top, then crumble the goat cheese and sprinkle the walnuts. This assembled look is part of the appeal—it shows off all the components.
- Finish and serve:
- Drizzle the dressing over everything just before eating, tossing gently if you want a casual mixed salad or leaving it composed for a more elegant presentation. Either way works beautifully.
Save to Pinterest There's a moment about three bites in when everything clicks—the warm earthiness of the beets meeting the creamy tang of goat cheese, the crunch of walnut, the acidity of the dressing waking up your palate. That's when you know this isn't just lunch, it's a small act of taking care of yourself.
Why Beets Matter More Than You Think
Roasting beets transforms them from something you might push around on a plate into something you actually want to eat. The natural sugars concentrate and caramelize slightly, and the earthiness that can taste almost like dirt when they're raw becomes this complex sweetness that plays beautifully against sharp vinegar and funky goat cheese. I used to steam beets until I learned to roast them, and I've never looked back.
The Walnut Toast Moment
I've learned that toasting walnuts is non-negotiable in this salad, but it has to happen at the last possible second. Toast them too early and they cool down and taste almost stale by the time you eat; toast them right before serving and they're warm and nutty and actually stand out against everything else. It's a small thing that makes a real difference.
Making It Your Own
This is the kind of salad that invites you to adjust it based on what's in your kitchen or what you're craving. I've made it with pecans when walnuts weren't around, swapped in feta for goat cheese when that's what I had, and once added some crispy chickpeas for extra protein and it was even better. The core idea—sweet roasted vegetables, creamy cheese, crunch, and a balanced dressing—stays the same while everything else stays flexible.
- A crisp Sauvignon Blanc or light Pinot Noir pairs beautifully if you're serving this for dinner.
- You can roast the beets a day ahead and keep them wrapped in the fridge, assembling everything fresh when you're ready to eat.
- If you're making this for a crowd, keep the dressing separate and let people dress their own plates so the greens don't get soggy.
Save to Pinterest This salad has become my go-to when I want to feel nourished without fussing, and honestly, it's taught me that the simplest recipes often taste the best. Make it once, and I promise you'll find yourself coming back to it again and again.
Questions & Answers About This Recipe
- → How do you roast beets evenly?
Wrap each beet individually in foil and roast at 200°C (400°F) for 35–40 minutes until tender to ensure even cooking.
- → Can I substitute walnuts in this dish?
Pecans make a great alternative, providing similar crunch and a slightly sweet flavor that complements the other ingredients.
- → What is the best way to prepare the dressing?
Whisk olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified for a balanced and tangy finish.
- → Should the walnuts be toasted?
Lightly toasting walnuts in a dry skillet for 2–3 minutes enhances their crunch and brings out their nutty aroma.
- → What greens work best for this combination?
Mixed greens like arugula, spinach, or spring mix provide freshness and a slightly peppery flavor that pairs well with the beets and cheese.